Mac n Cheese

Happy holiday season everyone! Many of you will be enjoying friends, family, and lots of food over the next month, so here is an ooey-gooey side dish that will have your holiday guests' mouths watering! (Or if you are on the naughty list and not in the mood for sharing, this is the perfect comfort food to eat while binging on Lifetime Holiday Movies)

Mac n Cheese:

16 oz (usually one box) Elbow noodles - cooked al dente

2 blocks Cream cheese

4 c Shredded cheddar cheese

4 c Milk

1/2 c (I stick) Butter

1/3 c Flour

3 tsp Dijon mustard

Salt and pepper

Topping:

1 sleeve Ritz crackers - crushed into crumbs

3 tbsp Butter

To start this recipe, I like to have the cream cheese unwrapped and my flour, milk, and cheese measured out. This recipe is fast moving, and you don't want to be measuring during the cooking process.

Melt 1/2 c of butter in a large skillet over medium high heat. Once the butter is melted and bubbly add in the flour. Whisk until you have a smooth roux. Add in the milk, cream cheese, salt and pepper to taste and the dijon mustard. Use the whisk to stir this mixture, and as the blocks of cream cheese melt, break them up with the whisk until the mixture is smooth and creamy. Turn the heat on low and add the cheese about one cup at a time, whisking as you go to incorporate and melt the cheese.

Once you have a smooth thick creamy skillet full of cheesy goodness, turn the heat off set aside.

Grease a deep 9x13 pan, and add in the al dente pasta. Pour the cheese sauce on top. Mix the cheese into the noodles making sure all the pasta is coated.

Now in a bowl, melt butter and add in your sleeve of Ritz crackers. Use a fork to coat the crumbs in the butter.

Sprinkle the topping over the top of your Mac n Cheese. Bake at 400 degrees F for 30-40 minutes, until bubbly and golden on top.