Time: 20 minutes prep + 40 minutes baking
Yield: 7 servings
Recipe from Jamie Cooks It Up!
2 1/2 C elbow macaroni
1/2 C butter (one stick)
1/2 C flour
1/4 t salt
2 1/3 C whole milk
1/2 C chicken broth
3 1/4 C cheddar cheese
4 ounces Philadelphia Cream Cheese (half a brick)
1 sleeve Ritz crackers
1. Measure out your elbow macaroni. Bring a medium sized pot of water to a boil. Add 1 t salt and your elbow mac. Reduce the heat and cook until the pasta is al dente.
***NOTE*** You want the pasta to be firm in the center when you stop cooking it. Otherwise you will get a pretty soggy mac and cheese.
2. Place your Philadelphia Cream Cheese (just half of the brick now) in a small bowl. Pop it in the microwave for 30 seconds. Stir it around to make it nice and smooth.
3. In a large, deep skillet melt your butter over medium heat.
4. Add the flour. Whisk the mixture around until it is nice and smooth and thick.
5. Pour in your milk...keep whisking.
6. Add the broth and continue to whisk the sauce.
7. In just 2 or 3 short minutes of whisking you will get a thick sauce. Lovely!
8. Add 2 1/2 C of the cheddar cheese and the warm Philadelphia Cream Cheese. Whisk it in and keep on a stirring it around.
The cheeses will melt after about 3 minutes.
9. Add the elbow mac to the sauce.
Stir to combine. Then pour it into a 9 x 9 baking pan that has been sprayed with cooking spray.
10. In a small food processor grind up the Ritz crackers into crumbs.
11. Sprinkle the remaining 3/4 C of cheddar cheese over the creamy, saucy mac.
12. Pour the cracker crumbs over the top.
13. Bake at 350 degrees (uncovered) for 40 minutes, or until the top is golden brown.