st. louis mac & cheese

How To Make st. louis mac & cheese

• Step 1
  All 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
• Step 2
  Put 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
• Step 3
  Add 1/2 of a large box of Velveeta cheese cut into cubes to the hot butter/milk mixture Stir until melted completely
• Step 4
  Add 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
• Step 5
  After 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
• Step 6
  Crush 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
• Step 7
  Melt another stick of butter and pour over cracker crumb topping
• Step 8
  Bake in a 350 degree oven until cracker crumbs are lightly browned and edges are bubbly.
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