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1
Set cheeses, butter, milk, and sour/cream cheese to room temperature.
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2
Cook pasta according to package directions or until al dente 5-6 minutes in lightly salted water.
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3
When al dente, drain and season the pasta with another pinch of salt and set aside.
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4
In a medium pot over medium heat, melt butter & stir or whisk in the flour.
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5
Stir the entire time for about 1-2 minutes.
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6
Slowly stir in 1 cup of half-and-half, then the rest of the half-and-half and evaporated milk.
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7
Then add the seasonings listed.
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8
Increase the heat to medium-high so the mixture is steaming.
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9
Stir until the mixture is combined and thick enough to coat your spoon so about 10-20 minutes.
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10
Remove from heat and add in 4 cups of sharp (2 cups) and Monterey jack(2 cups) cheeses and stir until smooth.
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11
Add in cream of chicken soup, sour cream, and cream cheese and stir until combined.
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12
Pour your pasta into the cheese mixture and stir to combine.
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13
Butter a pan and pour half of the mac n cheese into it.
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14
Top with 1 cup of sargento shredded cheeses, 1 cup Monterey, and 1 cup sharp.
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15
Layer the rest of the pasta and top with another 1 cup of all cheeses.
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16
Melt butter into crushed Ritz crackers and sprinkle onto macaroni.
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17
Set oven to 350 degrees and bake for 25-35 minutes or until the crackers are golden brown.
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18
Let cool for about 10 minutes.
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19
Enjoy!
