This recipe is from Cindy, so it’s easy.
I originally got this from a package of either macaroni or Blue Bonnet spread. I don’t recall ever eating Blue Bonnet, but I’ve been carrying this recipe around for at least 15 years, so maybe I had Blue Bonnet back then!
Takes about 30 minutes or less of activity, then in the oven for 20.
Start boiling the water to cook the macaroni.
Shred the cheese next, or have pre-shredded cheese.
Preheat the oven to 400 degrees.
Utensils needed: 2-quart casserole dish, saucepan, pot for cooking macaroni, measuring cups, spoons, etc.
12 oz package of macaroni, cooked and drained. [Maybe less if you want it cheesier]
1/2 cup butter (1/4 at the beginning and 1/4 needed for the end of the recipe) The original recipe called for “Blue Bonnet 60% Vegetable Oil Spread”.
1/4 all purpose flour
2 cups milk
2 cups [or more] shredded cheddar cheese (8 oz). Use sharp or medium.
20 RITZ crackers, crushed (about 1 cup). Or the Trader Joe’s Golden Round crackers.
(To crush them, put them in a gallon storage bag and crush them.)
Directions: [My comments are in brackets]
In saucepan, over medium-high heat, melt 1/4 cup butter.
Blend in flour.
Gradually add milk, stirring constantly until mixture thickens and begins to boil.
Cook and stir 1 minute.
Stir in cheese until mixture thickens and begins to boil.
Combine cheese sauce and macaroni in 2-quart casserole.
Melt remaining butter.
Stir in cracker crumbs.
Sprinkle over casserole.
Bake at 400 degrees F for 20 to 30 minutes, or until hot. [20 minutes is fine on a higher rack in the oven. The baking part is so that it gets crispy on top.]
When I say I’m going to make my macaroni and cheese, the kids say “yay!”