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Dairy
Easy
50 Minutes
Diets 
16 ounces dried elbow macaroni
1/2 cup butter
1/2 cup flour
2 cups milk
1 cup heavy cream
3 cups shredded cheddar cheese, separated
1/2 cup BBQ sauce
handful of B&B BBQ Cracker Crisps, crushed
salt, to taste
pepper, to taste
Preheat the oven to 350 degrees Fahrenheit. Grease a 9×13-inch baking dish/pan and set aside.
Bring a large pot of salted water to a boil. Add macaroni and cook until al dente (this should be about eight to nine minutes). Drain and set aside in a large bowl.
Combine milk and heavy cream in a large measuring cup or glass. Set aside.
In a separate medium-sized pot, melt butter over medium heat. Sprinkle flour in the pot and whisk for one to two minutes, until the flour smells toasty. Slowly whisk in milk/cream mixture. Allow to simmer until thickened, whisking often. This should take about five minutes.
Remove from heat and stir in two cups of shredded cheese and the half cup BBQ sauce. Taste the sauce and add salt and pepper if desired.
Pour cheese sauce over drained macaroni and stir until the macaroni is fully coated.
Pour mixture into the prepared baking dish and top with crushed BBQ crackers. Sprinkle on remaining cheese.
Place in preheated oven uncovered and bake for 15 to 20 minutes, until the cheese is bubbly.
To brown the cheese on top, place the oven on broil for three to four minutes until the cheese on top has browned.
Sponsored by Beigel & Beigel
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