Homemade Macaroni & Cheese
In a large skillet, melt 3 tablespoons of butter over medium heat.
Add in 3 TBS of all purpose flour, and whisk until smooth, over medium heat.
Slowly pour in 2 cups of milk, half a cup at a time. Whisk until thick and creamy.
Once your béchamel is made, add 5 ounces of Boursin cheese, slowly whisk to combine.
Slowly add four cups of shredded cheddar, stirring to combine between each addition.
Add in black pepper and stir well to combine. Check seasonings.
In a large bowl, add a pound of cooked elbow macaroni. Pour hot cheese sauce overtop, and using a spatula, mix well.
Once the macaroni and cheese sauce are mixed well, pour into a heavy casserole dish that’s been buttered. Spread evenly.
Now let’s make the topping! Chop up 2 ounces of cheddar cheese, and add to a bowl with one sleeve of Club crackers that have been crushed.
Pour 2 TBS melted butter into the cheese and cracker mixture, then spread evenly over macaroni.
Bake at 375* for 20 minutes, or until golden brown and bubbly on top!
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