Macaroni and Cheese

(50)

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Servings: 8
READY IN
1hr 20mins
Ingredients
  • 1⁄2 cup butter or 1⁄2 cup margarine
  • 1⁄2 cup all-purpose flour
  • 1⁄2 teaspoon salt
  • 1⁄2 teaspoon pepper, to taste
  • 1⁄4 teaspoon cayenne pepper, to taste
  • 1⁄4 teaspoon garlic granules
  • 2 cups half-and-half
  • 2 cups milk
  • 2 (10 ounce) packages sharp cheddar cheese, shredded and divided (I use Cracker Barrel)
  • 1 (10 ounce) package extra-sharp cheddar cheese, shredded (I use Cracker Barrel)
  • 1 (16 ounce) package elbow macaroni, cooked
Directions
  • In a big skillet, melt the butter over medium-high heat.
  • Whisk the flour in gradually until the mixture is smooth.
  • Cook and whisk continually for 2 minutes.
  • Add in salt, pepper, cayenne, and garlic; stir to combine.
  • Gradually whisk in half-and-half and milk.
  • Cook and whisk continually for 8-10 minutes or until mixture is thickened.
  • Add in half of the sharp cheddar cheese; stir.
  • Add in all of the extra-sharp cheddar cheese; stir until smooth.
  • Take skillet off stove burner.
  • Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish.
  • Sprinkle with the remaining sharp cheddar cheese.
  • Bake in a 350° oven for 20 minutes (may need to bake longer for a crispy top).