I could not believe how creamy that Cracker Barrel sauce is, and this one is just as good. It is rich and full of real cheese that makes the flavors even better. It is the perfect recipe for kids or a fancy Thanksgiving meal. I have some friends who went to Mexico over the holidays and they got to eat Mexican macaroni and cheese. The white cheese was actually queso. My pals said it was the best thing ever!
Can you imagine getting the full experience over in Mexico? I think it would make it even yummier! But do not despair, you can have this awesomeness right from the comfort of your home!
1 lb small shells pasta (I used elbows)
1/2 cup Land O’ Lakes butter, divided
6 tablespoons Gold Medal flour
4 1/2 cups McArthur milk
2 1/2 cups Kraft shredded white cheddar cheese
1 1/2 cups Kraft shredded parmesan cheese
1 teaspoon ground mustard
1 teaspoon salt
pinch of pepper
Cook pasta according to package instructions. Drain and set aside.
In a saucepan, heat 1/2 cup butter until melted.
Slowly whisk in flour until blended, and then slowly add in the milk. Bring mixture to a boil and continue stirring until it starts to thicken. Add in cheese, mustard, salt, and pepper until smooth.
Add macaroni to the sauce and stir until completely combined.
Serve topped with extra parmesan cheese and a sprinkle of pepper.
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Quick Tip: Add some veggies to this white cheddar macaroni and cheese for color and taste.