Ingredients

• 1/2 cup butter or 1/2 cup margarine
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper, to taste
• 1/4 teaspoon cayenne pepper, to taste
• 1/4 teaspoon garlic granules
• 2 cups half-and-half
• 2 cups milk
• 2 (10 ounce) packages sharp cheddar cheese, shredded and divided (I use Cracker Barrel)
• 1 (10 ounce) package extra-sharp cheddar cheese, shredded (I use Cracker Barrel)
• 1 (16 ounce) package elbow macaroni, cooked

Instructions

1. In a big skillet, melt the butter over medium-high heat.

2. Whisk the flour in gradually until the mixture is smooth.

3. Cook and whisk continually for 2 minutes.

4. Add in salt, pepper, cayenne, and garlic; stir to combine.

5. Gradually whisk in half-and-half and milk.

6. Cook and whisk continually for 8-10 minutes or until mixture is thickened.

7. Add in half of the sharp cheddar cheese; stir.

8. Add in all of the extra-sharp cheddar cheese; stir until smooth.

9. Take skillet off stove burner.

10. Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish.

11. Sprinkle with the remaining sharp cheddar cheese.

12. Bake in a 350° oven for 20 minutes (may need to bake longer for a crispy top).