A creamy homemade macaroni and cheese that satisfies any age palate.
16 oz elbow macaroni
4 Tbsp butter
2 cup skim milk
1/2 cup flour
2 cup heavy cream
1 1/2 tsp salt
3/4 tsp pepper
1/2 tsp dry mustard
1 Tbsp Worcestershire sauce
1/2 lb Gruyere cheese
1 lb Cheddar Cheese
24 Ritz crackers
No nutrition information available
Prepare macaroni according to package directions. Set aside.
In large pot, melt butter. Add skim milk and bring to near boiling over medium high heat. Reduce heat to medium and sprinkle in flour. Whisk vigorously over medium heat for 1-2 minutes. Mixture should be thick and boiling. Slowly add cream, while whisking. Add in salt, pepper, mustard and Worcestershire sauce. Reduce heat to low and continue to stir for about 5 minutes.
In food processor, shred Gruyere and Cheddar cheese. Add to pot, stir until thoroughly combined.
Add cooked macaroni to cheese mixture. Pour into a 13x9 dish.
In large ziploc, crush 14 Ritz crackers. Sprinkle over top of macaroni. Lay 10 crackers on top, spaced evenly.
Bake in a 375 degree oven, uncovered, for 30 minutes. Enjoy hot!