When the mixture is bubbly and starting to thicken, slowly add in one cup of milk.
While the pasta is cooking, add 2 Tbs of butter and 2 Tbs of flour to a small sauce pan over medium high heat.
#MACARONI AND CHEESE FOR 25 MAC#
Boil the pasta in plenty of salted water (remove it a couple minutes shy of what the package says) drain well, put it back in the same hot pot and stir in ¼ cup of butter, pour into a very large buttered casserole dish (the one I use is an 18x13x2 inch)set aside.Ģ) In the same large pot, add the half cup of butter, allow it to melt, stir in the flour, cook for just a couple minutes then add the milk, cream and cook while constantly stirring over medium heat until it thickens a bit (it won’t be super thick so don’t panic).ģ) Add the mustard and paprika, along with a good pinch of salt, lots of pepper and slowly stir in all the cheeses, pour the cream sauce over the cooked pasta in the pan (stir it all around to make sure the pasta is coated) and set aside while you make the topping.Ĥ) In a food processor, add the Ritz crackers and butter, pulse until they develop into fine crumbs, sprinkle this mixture over the mac and cheese and pop it in the oven for about 30 minutes or until golden brown and bubbly. Kosher salt 16 ounces elbow macaroni, with no ridges 1 1/2 cups heavy cream 1/2 cup milk 8 tablespoons (1 stick) unsalted butter 8 ounces processed cheese. This is a smaller version of our favorite Macaroni & Cheese for a Crowd (20-25 people) Recipe.It serves 10-12 people depending upon your serving size. Master the original creamy and crunchy comfort food with this easy, incredibly moreish baked mac and cheese recipe. Instructions: In a large pot, put the pasta on to boil.
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