Adapted from this recipe: https://www.landolakes.com/recipe/17064/creamy-macaroni-cheese/
American cheese has a bad rep. Sure it's not the healthiest choice but it's melting, gooey smoothness can't be topped by cheddars. Here's a simple take on the oven baked classic Mac and Cheese using good 'ole american cheese.
Let's Get Started!
10 ounces (2 cups) dried uncooked elbow macaroni
3 tablespoons butter
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
2 cups half and half (if you don't hae half and half you can use milk. If using milk can also add an ounce of cream cheese to help up the creaminess - optional)
16 (3/4-ounce) slices quartered
10 Ritz Crackers
2 Tbsp. melted butter
Heat oven to 350°F. Cook macaroni according to package directions. Drain.
Melt butter in 3-quart saucepan until sizzling; stir in flour, salt and pepper. Add half & half; cook over medium heat, stirring constantly, 5-7 minutes or until mixture boils and thickens .
Reduce heat to low; stir in cheese. Cook 3-5 minutes or until cheese is melted. Add cooked macaroni; mix well.
Spoon into ungreased 2-quart casserole.
In gallon sized plastic bag, add 10 ritz crackers and crumble.
Add melted butter to bag. Zip closed and shake/massage to coat the crackers in butter.
Sprinkle on top of mac and cheese.
Bake 25-30 minutes or until heated through.
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