Mike'S Mac

Directions

1. 1
   Heat oven to 450 degrees F.
2. 2
   Bring water to a boil in a medium-large sauce pan. Stir in pasta and a few pinches of salt.
3. 3
   Melt 2 Tablespoons of butter in a small dish.
4. 4
   Add Ritz crackers, stir and set aside.
5. 5
   Mix Sour cream, cayenne, paprika, and garlic. Set aside. *This can be done to taste. Less cayenne = less kick*
6. 6
   Strain pasta.
7. 7
   While straining, melt 2 tablespoons of butter in the same saucepan the pasta was just inches.
8. 8
   On low-medium heat, stir in flour.
9. 9
   Add about half a cup of milk, stir with one hand, slow pour with the other. We are making a roux.
10. 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. 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. 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. 13
    Add two packets of Kraft Mac & Cheese powder (You will need to by boxed mac & cheese and steal the powder packets!).
14. 14
    Add a couple of splashes of milk to help you stir in the powder.
15. 15
    Add a handfull of your extra sharp cheddar cheese blend, and the sour cream mixture we made earlier. Stir until melted.
16. 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. 17
    If you pass the taste test, go ahead and pour your mac & cheese into large, short walled baking dish.
18. 18
    You guessed it, more cheese. Sprinkle cheese blend over the top. Just enough to barely cover the noodles.
19. 19
    Sprinkle Ritz/Melted butter mixture over the top, give it a shake and a pat down.
20. 20
    Pop it in the oven for 10 minutes or until Ritz crumbs are golden brown.
21. 21
    Enjoy!