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Macaroni and Cheese Recipe

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This recipe for Macaroni and Cheese, by , is from The Not So Little Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Julia Little


1 pound elbow macaroni
table salt
6 Tbsp unsalted butter
1 medium garlic clove minced or pressed
1 tsp dry mustard
1/4 tsp cayenne pepper
6 Tbsp unbleached all purpose flour
3 1/2 cups whole milk
2 1/4 cup chicken broth
1 lb. Colby cheese shredded
8 oz sharp Cheddar cheese shredded
1 sleeve of Club crackers crushed or toasted bread crumbs

Cook macaroni in large pot in salted boiling water for 5 minutes stirring occasionally. Drain and leave in colander set aside.
Wipe pot dry add butter and set over medium heat until melted. Stir in garlic mustard and cayenne pepper and cook until fragrant about 30 seconds. Stir in flour and cook stirring until golden brown about 1 minute. Slowly whisk in milk and chicken broth. Bring to simmer and cook whisking often until large bubbles form on surface and mixture is slightly thickened about 15 minutes. Off heat gradually whisk in Colby and cheddar cheese until completely melted. Season with salt and pepper to taste.
Stir drained pasta into cheese sauce stirring to break up clumps. Pour into 13 x 9 inch baking pan and sprinkle with crumbs.
At this point the casserole can be covered with wrap and stored in refrigerator for up to 2 days or in freezer for 1 month.

Bake in 400 degree oven on rack in middle position covered with aluminum foil until filling is hot throughout about 45 minutes. Remove foil and continue to bake until crumbs are crisp about 15 minutes longer.

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