St. Louis mac & cheese
Sheilagh Lange Romero
Don't rush the prep time and of course the bake time is approximate.
·monterey jack cheese
·salt and pepper
How to Make St. Louis mac & cheese
- 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
- 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
- Add 1/2 of a large box of Velveeta cheese cut into cubes to the hot butter/milk mixture
Stir until melted completely
- 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
- 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
- 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
- Melt another stick of butter and pour over cracker crumb topping
- Bake in a 350 degree oven until cracker crumbs are lightly browned and edges are bubbly.