Ingredients
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1/2 cup butter or 1/2 cup margarine
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1/2 cup all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon pepper, to taste
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1/4 teaspoon cayenne pepper, to taste
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1/4 teaspoon garlic granules
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2 cups half-and-half
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2 cups milk
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2 (10 ounce) packages sharp cheddar cheese, shredded and divided (I use Cracker Barrel)
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1 (16 ounce) package elbow macaroni, cooked
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1 (10 ounce) package extra-sharp cheddar cheese, shredded (I use Cracker Barrel)
Instructions
- 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).