Toby Keil
Executive Chef
Here’s the recipe for the Mac –N-Cheese.
2 cups elbow macaroni
1/2 teaspoon salt
2 cups milk
1/4 cup flower
1 teaspoon onion salt
1 cup extra sharp Cheddar cheese
1 1/2 cups of Monterey Jack and Cheddar blend
1/2 cup parmesan
1/2 cup crushed Ritz crackers
Preheat the oven to 350 then lightly butter a glass or ceramic backing dish with butter and set aside.
Bring a large pot of water to a boil and cook the macaroni until done.
While the macaroni is cooking, place the milk in a large mixing bowl and mix in the flour and onion salt, stir until smooth. Now add the cheese and stir until well mixed.
Once the macaroni is done, drain and pour the noodles into the mixing bowl and stir until well mixed.
Now pour everything into the buttered backing dish and smooth out the top. Add the crumbled crackers to the top then place four or more pats of butter on top.
Bake the mac-n-cheese for 40 to 45 mins or until golden brown on top.
2 cups elbow macaroni
1/2 teaspoon salt
2 cups milk
1/4 cup flower
1 teaspoon onion salt
1 cup extra sharp Cheddar cheese
1 1/2 cups of Monterey Jack and Cheddar blend
1/2 cup parmesan
1/2 cup crushed Ritz crackers
Preheat the oven to 350 then lightly butter a glass or ceramic backing dish with butter and set aside.
Bring a large pot of water to a boil and cook the macaroni until done.
While the macaroni is cooking, place the milk in a large mixing bowl and mix in the flour and onion salt, stir until smooth. Now add the cheese and stir until well mixed.
Once the macaroni is done, drain and pour the noodles into the mixing bowl and stir until well mixed.
Now pour everything into the buttered backing dish and smooth out the top. Add the crumbled crackers to the top then place four or more pats of butter on top.
Bake the mac-n-cheese for 40 to 45 mins or until golden brown on top.
