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