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) packages extra-sharp cheddar cheese, shredded ( I use Cracker Barrel)
1 (16 ounce) packages 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 13×9 inch casserole dish.
Sprinkle with the remaining sharp cheddar cheese.
Bake in a 350F oven for 20 minutes (may need to bake longer for a crispy top).
Servings: 8
Time preparation: 45 min.
Time total: 80 min.