Ingredients
1/2 cup butter or margarine
1/2 cup all-purpose flour
1/2 tsp salt
1/2 tsp pepper, to taste
1/4 tsp cayenne pepper, to taste
1/4 teaspoon garlic granules
2 cups half-and-half
2 cups milk
2 (10 ounce) packages sharp cheddar cheese, shredded and divided
1 (10 ounce) package extra-sharp cheddar cheese, shredded
1 (16 ounce) package elbow macaroni, cooked
Preparation
In a big skillet, melt the butter over medium-high heat.
Whisk the flour in gradually until the mixture is smooth.
Cook and whisk continually for 2 minutes.
Add in salt, pepper, cayenne, and garlic; stir to combine.
Gradually whisk in half-and-half and milk.
Cook and whisk continually for 8-10 minutes or until mixture is thickened.
Add in half of the sharp cheddar cheese; stir.
Add in all of the extra-sharp cheddar cheese; stir until smooth.
Take skillet off stove burner.
Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish.
Sprinkle with the remaining sharp cheddar cheese.
Bake in a 350° oven for 20 minutes (may need to bake longer for a crispy top).
