Almost Like Mama's Mac and Cheese
By Lanai317
An American Classic. Rich, cheesy and satisfying. Serve as a side dish or meatless course.
Make it a little healthier by using high fiber / low glycemic index pasta and reduced fat cheese.
- 8
Ingredients
- Buttery Parmesan Crumb Topping:
- 14 to 16 oz box Elbow Macaroni
- 8 crackers
- 1 Tbs Butter
- 1/4 cup grated Parmesan
- Cheese Sauce:
- 2 Tbs Butter
- 1 Tbs AP Flour
- 1/2 tsp Dry mustard
- 1/2 tsp Onion powder
- 1/4 tsp Granulated garlic
- 2 cups Half-n-Half
- 8 oz Velveeta, cut into chunks
- Low-sodium House Seasoning, to taste
- Black pepper
- 8 oz Colby Jack, shredded
- 8 oz Sharp cheddar, crumbled
Preparation
Step 1
Cook macaroni in boiling, salted water until just approaching al dente. Drain well.
Prepare Buttery Parmesan Crumb Topping by combining the listed ingredients in a small zip-lock bag. Set aside.
In a large pan,over medium heat, melt butter. Whisk in flour, mustard, onion and garlic. Cook 1 to 2 minutes. Slowly, add the half-n-half, while continuing to whisk. Whisk in Velveeta until completely melted. Remove from heat. Add house seasoning and black pepper to taste.
Stir in cooked macaroni, shredded Colby Jack and the Cheddar crumbles. Pour into a buttered 9x13 pan. Sprinkle the crumb topping. Bake 30 to 35 minutes at 350 degrees F.