-
1
Heat oven to 450 degrees F.
-
2
Bring water to a boil in a medium-large sauce pan. Stir in pasta and a few pinches of salt.
-
3
Melt 2 Tablespoons of butter in a small dish.
-
4
Add Ritz crackers, stir and set aside.
-
5
Mix Sour cream, cayenne, paprika, and garlic. Set aside. *This can be done to taste. Less cayenne = less kick*
-
6
Strain pasta.
-
7
While straining, melt 2 tablespoons of butter in the same saucepan the pasta was just inches.
-
8
On low-medium heat, stir in flour.
-
9
Add about half a cup of milk, stir with one hand, slow pour with the other. We are making a roux.
-
10
Once the milk is in , it will be a bit runny, but keep slowly stirring on low-medium heat until it starts to bubble and thicken.
-
11
Add a handfull or two of your shredded cheese blend *HIGHLY recommend Tillamook you can pick this up at Costco* This cheese MAKES the recipe, so do not skimp out!
-
12
Once you have your cheese sauce ready to go, pour the strained noodles back into the same saucepan and stir in the sauce you just poured them over.
-
13
Add two packets of Kraft Mac & Cheese powder (You will need to by boxed mac & cheese and steal the powder packets!).
-
14
Add a couple of splashes of milk to help you stir in the powder.
-
15
Add a handfull of your extra sharp cheddar cheese blend, and the sour cream mixture we made earlier. Stir until melted.
-
16
Taste a noodle, at this point there should be plenty of the extra sharp white cheddar taste, if not, add a bit more!
-
17
If you pass the taste test, go ahead and pour your mac & cheese into large, short walled baking dish.
-
18
You guessed it, more cheese. Sprinkle cheese blend over the top. Just enough to barely cover the noodles.
-
19
Sprinkle Ritz/Melted butter mixture over the top, give it a shake and a pat down.
-
20
Pop it in the oven for 10 minutes or until Ritz crumbs are golden brown.
-
21
Enjoy!
