There is nothing better than homemade Mac-n-Cheese and this one is full of creamy cheese and topped with a cheez-it topping that will knock your socks off!
1box of Cellentani or Cavaltoppi noodlesany noodle that is curly with a good ridge on it to hang on to all that ooey-gooey cheese
1stick of butter
1/2cupflour
1cloveof garlic finely minced
3cupsmilk
3cupssharp cheddar cheese shredded
1cupof pepper jack cheese shredded
1cupricotta cheese
1cupof Gruyere cheese shredded
1/2teaspoondry mustard
1/2teaspoonof kosher salt **taste your cheese sauce before addingit may not need salt
1/2- 1teaspoonfresh ground pepper
1cupof crushed cheddar jack Cheez-its
Instructions
preheat oven to 375
boil noodles in salted water until al dente. DO NOT OVER COOK! Noodles should be firm to the bite.
Melt butter in a 6 quart sauce pan. Add garlic and saute for 1 minute.
Add flour and whisk into butter let it get all bubbly and start to brown then add milk gradually whisk well as you add. It will get thick, but you don’t want it too thick. If it gets too thick add more milk a 1/4 cup at a time until it is about at thick as syrup, you want it to coat the back of a spoon.
Remove from heat and add your dry mustard and ground pepper, now add your cheese. You don’t want to wait, because you want the sauce hot so it will melt the cheese. If the cheese does not completely melt that’s OK it will in the oven.
Taste sauce and add salt if needed. Be careful not to over salt. Cheese sauce will now be quite thick and gooey.
Add noodles to the cheese sauce and fold them in.
Butter a 9x 13 baking dish generously.
Spread your criminally cheesy mac-n-cheese into the pan. Sprinkle the Cheez-its on top.
Bake at 375 for 30 minutes or until bubbly and yummy looking!