Basic Baked Macaroni & Cheese. All kids will love the creamy cheese taste by combining old cheddar and velveeta. Makes about 8 servings.

3 cups Elbow macaroni 750 mL
1/4 cup Butter 60 mL
1/4 cup Flour 60 mL
3 cups Milk 750 mL
1 tsp Dijon mustard 5 mL
1/2 tsp Salt 2 mL
1/2 tsp Pepper 2 mL
pinch Nutmeg pinch
1/2 lb Processed Cheese, cubed (Velveeta) 250 g
2 cups Grated Old Cheddar Cheese 500 mL
1/2 tsp Worcestershire sauce 2 mL
1/4 cup Butter 60 mL
1/2 tsp Curry powder 2 mL
2 Garlic, minced 2
1/2 cup-3/4 cup Crushed Ritz crackers (regular or whole wheat) 125 - 185 mL

Preheat oven to 350 degrees. Lightly grease a 10 cup (2.5L) baking dish and set aside.
  • Bring a large pot of salted water to a full rolling boil. Add the macaroni and boil, uncovered, stirring occasionally, until cooked as dente, about 8 to 10 minutes.
  • Meanwhile, over med. low heat, melt 1/4 cup butter in a heavy bottomed (approx 2 liter) saucepan Stir in the flour until blended. Cook for about 2 minutes, stirring often. Gradually whisk in the milk, dijon, salt, pepper and nutmeg. Increase heat to med. Stir the sauce until it comes to a boil and has thickened. When sauce has thickened stir in 1/2 tsp worcestershire sauce. Lower heat to simmer, add in handfuls the cheeses, stirring until blended. Cover, remove from the heat and set aside.

Topping Make the topping by combining remaining 1/4 cup melted butter, minced garlic and curry power. Stir until well combined. Add the cracker crumbs. Set aside.
Assemble As soon as the macaroni is cooked, drain, but do not rinse. Stir the pasta into the cheese sauce until evenly mixed. Turn into the prepared baking dish. Sprinkle with the topping. Bake for 30 minutes, or until sauce around the sides of the dish is bubbly and topping is golden. Let sit for 5 min. before serving.

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