Ingredients

• 1/2 cup of flour
• 1/2 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/4 teaspoon of cayenne pepper
• 1/4 teaspoon of garlic granules
• 2 cups of half and half
• 2 cups of milk
• 2 10 oz packages of shredded sharp cheddar
• 1 10 oz package of shredded extra sharp cheddar
• 1 16 oz package of elbow macaroni noodles

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).