Baked Macaroni & Cheese
Melt 4 tablespoons of butter in a skillet over medium heat.
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Whisk in four tablespoons of flour, and stir vigorously until all lumps go away. Let this roux cook a couple of minutes to remove the raw flour taste
2
Slowly whisk in a 1.25 cups of whole milk until thick.
3
Stir in an entire block of Boursin garlic & herb cheese. It helps if the cheese is room temperature, but it will also melt beautifully if not.
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Stir in 2 cups of freshly grated white cheddar cheese. Add it in small handfuls, stirring in between each.
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Grind in black pepper and taste for salt. The cheeses are salty, as is the butter, so extra salt may not be necessary.
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To 16 ounces of cooked elbow macaroni, pour the cheese sauce overtop and stir REALLY well!
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Add macaroni and cheese to a butter casserole dish. I prefer a enamel coated cast iron dish!
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Now let’s make the topping! To a bowl of crushed crackers, add in 2 ounces of CHOPPED cheese.
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Pour in 2 TBS of melted butter and cover you entire casserole with the topping mixture.
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Bake at 350* for 15 minutes, or until the top is browned and beautiful! Serve to your hungry people!
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