St. Louis mac & cheese
Sheilagh Lange Romero
Don't rush the prep time and of course the bake time is approximate.
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- whole milk
- velveeta cheese
- cheddar cheese
- monterey jack cheese
- cream cheese
- bacon bits
- ritz crackers
- macaroni noodles
- salt and pepper
1All measurements are approximate based on how much I want to make and how "soupy" you want the cheese mixture to be. I like it to be pretty soupy to start with because it will thicken up after baking.
I eyeball the amount of noodles to add also.
But for the most part these are the measurements:
1 medium box/bag of macaroni elbows or shells.
Boil noodles 10 minutes
2Put an extra large heavy stainless steel bowl on top of low heat on the stove top.
After the bowl is hot, add 1 1/2 sticks of butter until melted.
Then add 1 qt of whole milk
Heat all until almost boiling
3Add 1/2 of a large box of Velveeta cheese cut into cubes to the hot butter/milk mixture
Stir until melted completely
4Add 2 cups shredded cheddar cheese & stir until melted completely
Add 1 cup shredded Monterey jack cheese & stir until melted completely
Add 8 oz of soft cream cheese (cut into cubes) & stir until melted completely
5After all the cheese mixture is smooth, mix in 1 cup of bacon bits (or more if you like)
Taste and add salt & pepper to taste
You MIGHT need to add more milk to get the consistency you want.
Mix with cooked noodles
Pour all into greased 9 x 13 pan
6Crush 2 sleeves of Ritz crackers into fine crumbs. (I use a zip lock bag to control the mess)
Sprinkle crumbs over top of mac & cheese
7Melt another stick of butter and pour over cracker crumb topping
8Bake in a 350 degree oven until cracker crumbs are lightly browned and edges are bubbly.