Baked Macaroni & Cheese
Melt 4 tablespoons of butter in a skillet over medium heat.
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
Slowly whisk in a 1.25 cups of whole milk until thick.
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.
Stir in 2 cups of freshly grated white cheddar cheese. Add it in small handfuls, stirring in between each.
Grind in black pepper and taste for salt. The cheeses are salty, as is the butter, so extra salt may not be necessary.
To 16 ounces of cooked elbow macaroni, pour the cheese sauce overtop and stir REALLY well!
Add macaroni and cheese to a butter casserole dish. I prefer a enamel coated cast iron dish!
Now let’s make the topping! To a bowl of crushed crackers, add in 2 ounces of CHOPPED cheese.
Pour in 2 TBS of melted butter and cover you entire casserole with the topping mixture.
Bake at 350* for 15 minutes, or until the top is browned and beautiful! Serve to your hungry people!
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