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EASY MACARONI AND CHEESE
Active Time : 1 Hour 0 Minutes Total Time : 1 Hour 0 Minutes Serves : 8INGREDIENTS
- 3 cans (14 oz each) chicken broth
- 12 ounces dry macaroni, uncooked
- 1/2 1/2 cup = 1 stick cup Blue Bonnet®-stick, divided
- 1/4 cup all-purpose flour
- 2 cups shredded sharp cheddar cheese
- 30 saltine crackers, coarsely crumbled
DIRECTIONS
Preheat oven to 400°F. Bring broth to boil in Dutch oven or large heavy saucepan over high heat. Add macaroni; cook according to package directions, except omit any salt or fat. Drain, reserving 2 cups broth (if remaining broth does not equal 2 cups, add enough water to measure liquid total). Set aside.
Melt 1/4 cup Blue Bonnet in medium saucepan over medium-high heat. Add flour; stir with wire whisk until well blended. Gradually add reserved 2 cups broth; cook until mixture thickens and comes to boil, stirring constantly. Cook an additional 2 minutes, stirring constantly. Add cheese, cook and stir until melted. Pour cheese sauce over macaroni; stir gently until well blended. Spoon into 2-quart casserole dish. Melt remaining ¼ cup Blue Bonnet. Mix with cracker crumbs in medium bowl; sprinkle evenly over macaroni mixture.
Bake 30 minutes, or until heated through.