Baked Macaroni and Cheese from scratch!

🧂 Ingredients

• 1 box of Cellentani or Cavaltoppi noodles

  any noodle that is curly with a good ridge on it to hang on to all that ooey-gooey cheese
• 1 stick of butter
• 1/2 cup flour
• 1 clove of garlic finely minced
• 3 cups milk
• 3 cups sharp cheddar cheese shredded
• 1 cup of pepper jack cheese shredded
• 1 cup ricotta cheese
• 1 cup of Gruyere cheese shredded
• 1/2 teaspoon dry mustard
• 1/2 teaspoon of kosher salt **taste your cheese sauce before adding

  it may not need salt
• 1/2- 1 teaspoon fresh ground pepper
• 1 cup of crushed cheddar jack Cheez-its

Instructions

• 1 preheat oven to 375
• 2 boil noodles in salted water until al dente. DO NOT OVER COOK! Noodles should be
  firm to the bite.
• 3 Melt butter in a 6 quart sauce pan. Add garlic and saute for 1 minute.
• 4 Add flour and whisk into butter let it get all bubbly and start to brown then
  add milk gradually whisk well as you add. It will get thick, but you don’t want
  it too thick. If it gets too thick add more milk a 1/4 cup at a time until it is
  about at thick as syrup, you want it to coat the back of a spoon.
• 5 Remove from heat and add your dry mustard and ground pepper, now add your
  cheese. You don’t want to wait, because you want the sauce hot so it will melt
  the cheese. If the cheese does not completely melt that’s OK it will in the
  oven.
• 6 Taste sauce and add salt if needed. Be careful not to over salt. Cheese sauce
  will now be quite thick and gooey.
• 7 Add noodles to the cheese sauce and fold them in.
• 8 Butter a 9x 13 baking dish generously.
• 9 Spread your criminally cheesy mac-n-cheese into the pan. Sprinkle the Cheez-its
  on top.
• 10 Bake at 375 for 30 minutes or until bubbly and yummy looking!

Nutrition Info