I always used to double this recipe and got tired of doing the math. Below are now the doubled amounts to make a 9×13 dish. Do not double this any longer.
4 cups (1 16oz box) uncooked noodles (I use shells)
1/2 cup (1 stick) butter
1/4 cup all-purpose flour (I don’t level off the cup)
1 teaspoon garlic salt
2 teaspoons onion powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire
4 cups milk
4 cups (2 8oz bags) cheddar cheese (I use Kraft Mild Cheddar, anything cheaper doesn’t turn out right)
6 oz cream cheese (I have tried 8oz, and it doesn’t turn out right)
Topping
1/2 cup (1 stick) butter, melted
2 sleeves butter crackers, crushed
Cook pasta to desired doneness. Drain and rinse, giving it several good shakes to remove any water that may have pooled in the pasta. While pasta is cooking, begin the cheese sauce. Melt butter over low heat. Stir in flour, salt, garlic salt, pepper, Worcestershire sauce, ground mustard, and onion powder. Cook over low heat about 2-3 minutes. Stir constantly. Stir in milk. Heat to a boil and continue to boil for 1 minute. Pre-soften cream cheese in microwave so that it combines with milk mixture better. Stir in cream cheese and cheddar cheese until melted. Mix cooked pasta with cheese sauce. Place in a 9×13 dish. Mix butter and crackers together for topping and spread over the top. Bake at 350 for 25 minutes.
From:
The kids like this one. I had been putting the crackers on just half but there isn’t enough with no crackers for them, so I think in the future we won’t bother with the cracker topping.
This is probably as close to fish fry mac & cheese as I will get at home. Very good.