Laurie Lott


This recipe has a secret ingredient that only you, me and some cute little elves know about!!

★★★★★ 3 votes
6 to 8 big appetites!
15 Min
30 Min


1 medium
onion, diced
1 stick
2 c
butter crakers, crushed (I use Keebler Club)
1 tsp
1 lb
macaroni, elbow
1 1/2 c
2 pkg
Cracker Barrel Vermont Chedder Cheese


1In a large pot, cook macaroni according to manufacturers directions.
2While macaroni is cooking, melt butter in a medium sauce pan over medium heat.
3Add diced onion and cook till translucent/clear, being careful not to brown onion.
4When onion is translucent/clear, remove from heat and add cracker crumbs and stir.
5Reduce heat to low, return pan to stove, add milk and stir.
6To cracker an milk mixture, add cheese that has been cut into small cubes (or you can shred it, allowing for faster melting).
7Stir constantly (so that it does not burn) until cheese is thoroughly melted and incorporated in to a smooth mixture.
8Remove macaroni from heat and drain. Do not rinse.
9Carefully combine cheese mixture and macaroni together.
10Serve as is or, if you are like me and like a crunchy top, transfer the mixture to a buttered baking dish, top with more buttered, crushed, cracker crumbs and bake uncovered in a pre-heated 350 degree oven for 1/2 hour.
11Be prepared, you will never make macaroni and cheese any other way again!!!!

About this Recipe

Course/Dish: Pasta Sides
Other Tag: For Kids