1/2
cup butter or 1/2 cup margarine
1/2
cup all-purpose flour
1/2
teaspoon salt
1/2
teaspoon pepper, to taste
1/4
teaspoon cayenne pepper, to taste
1/4
teaspoon garlic granules
2
cups half-and-half
2
cups milk
2
(10 ounce) packages sharp cheddar cheese, shredded and divided
(I use Cracker Barrel)
1
(10 ounce) package extra-sharp cheddar cheese, shredded
(I use Cracker Barrel)
1
(16 ounce) package elbow macaroni, cooked
In a big skillet, melt the butter over medium-high heat. Whisk the flour in gradually until the mixture is smooth. Cook and whisk continually for 2 minutes. Add in salt, pepper, cayenne, and garlic; stir to combine. Gradually whisk in half-and-half and milk. Cook and whisk continually for 8-10 minutes or until mixture is thickened. Add in half of the sharp cheddar cheese; stir. Add in all of the extra-sharp cheddar cheese; stir until smooth. Take skillet off stove burner. Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish. Sprinkle with the remaining sharp cheddar cheese. Bake in a 350° oven for 20 minutes (may need to bake longer for a crispy top).
