I have been told that I make the best Forking Macaroni and Cheese. You will never get a Macaroni and Cheese as tasty as mine in any restaurant because the restaurant wouldn’t pack all the quality cheese I put in mine. (they’d forking go broke) I use the perfect seasonings for the cheese sauce, and make a delicious butter cheese cracker crumb top crust. I can’t give exact amounts of ingredients because macaroni and cheese is always made free style.

I always use a blend of cheeses usually around 6 forking kinds but always includes sharp cheddar and always some parmesan. I toss in whatever ends of cheese I have in my refrigerator. I NEVER use forking Velveta or cheese product garbage.

I think regular elbow macaroni is too delicate and usually use the Barilla Brand curled Horn Shape Pasta and if I can’t find that one I use the Pene Shaped.

I start by heating equal amounts of butter and flour. When it looks nice and cooked together well I start blending in milk. When that looks right I start adding cheese and go back and forth with milk and cheese, milk and cheese till it seems about forking right. I season the sauce with the right amounts of sweet paprika, cayenne pepper, ground white pepper and Frank’s Red Hot Sauce.

The Butter Cheese Cracker Crust is made by combining a stick of butter with Flour and crushed Cheese-its Crackers.

The Butter Cheese Cracker Crumb Crust

The crumb crust gets baked in the oven for about 15 minutes and then can be used as a topping for the macaroni and cheese.

This is how it looks COLD

As heavy as this is it seems to evaporate quickly.

The BEST FORKING Macaroni and Cheese EVER!

Forking Good!