 | | Directions |
- Butter the sides and bottom of a casserole dish; set aside.
- Cook elbow macaroni, drain, and set aside.
- Heat the milk and add shredded cheeses, stirring until melted in. Add the cooked macaroni and stir to combine; pour into prepared casserole.
- Mix cracker crumbs and melted butter; sprinkle on top of macaroni and cheese.
- Bake for 45-50 minutes.
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Prep Time: 45 minutes
Cook Time: 45 minutes
Container: 9 x 13 casserole dish
|  | | Ingredients | | - | | 1 pound elbow macaroni |
| - | | 2 cups milk (I use 2%) |
| - | | 3 cups shredded cheddar cheese |
| - | | 2 cups shredded Colby Jack cheese |
| - | | 24 Ritz crackers - crushed |
| - | | 4 tablespoons butter - melted |
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