Ingredients

The following ingredients have 6 Servings
  • 12 ounces elbow pasta
  • 24 ounces evaporated milk (2-12 ounce cans))
  • 8 ounces Cheddar cheese (shredded)
  • 8 ounces Monterey Jack or Fontina cheese (shredded)
  • ½ cup Parmesan cheese (shredded)
  • 1 teaspoon ground mustard
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon black pepper
  • 32 Ritz butter crackers (1 sleeve)
  • 2 tablespoon unsalted butter

Instruction

  • Preheat oven to 375 degrees.
  • In a large pot, add the pasta to salted, boiling water and cook accordingly to package directions, but removing 1 minute before al dente. Drain and set aside.
  • To the same pot, add the evaporated milk and heat over medium-low heat. Add the cheese in small batches and whisk until melted.
  • Stir in the ground mustard, garlic powder, paprika, and pepper. Add the pasta to the sauce and stir until the pasta is evenly coated. Transfer the mixture to a 9x13 baking dish.
  • In a small bowl, crush the Ritz crackers and add the melted butter. Stir together and sprinkle over the top of the mac and cheese.
  • Bake for 15 minutes or until golden brown and bubbly around the edges.