Wendy’s Famous Extradelicious Macaroni & Cheese

First of all, I have no idea who Wendy is. I just wanted to get that out there. This is, by no means, an original recipe of mine, but it’s really, really, REALLY yummy, and I wanted to share it. I first encountered this bit of comfort food heaven at a party next door a year or so ago. I asked my neighbor for the recipe, but never got around to making it until tonight. Silly  me!

The original recipe was for 1/3 this amount, but tripled, it fits perfectly in a 9×13 casserole dish. That said, I will take credit for the math involved in figuring out the proportions. And if you know me at all, you know that was a major effort.

Warning: This is not a “light” dish!

Ingredients

  • 1 1-pound box uncooked elbow macaroni
  • 1 tablespoon butter
  • 1 ½ sticks butter, divided
  • ¾ cup all purpose flour
  • 4 ½ cups milk
  • 3 cups shredded sharp cheddar cheese
  • 6 ounces Velveeta, cubed
  • 1 ½ teaspoon salt
  • ¾ teaspoon pepper
  • 1 sleeve of crushed Ritz crackers

 Directions

  1. Cook macaroni according to package directions & drain.
  2. Place drained macaroni in greased baking dish & set aside. 
  3. In a large saucepan/pot, melt 1 ½ sticks of butter over medium heat. 
  4. Stir in flour until smooth. 
  5. Gradually add milk.
  6. Bring mixture to a boil. 
  7. Cook and stir for 2 minutes, then reduce heat. 
  8. Stir in cheeses, salt and pepper until cheese is melted. 
  9. Pour over macaroni & mix well. 
  10. Melt the remaining butter and combine with the crushed Ritz crackers.  Sprinkle over casserole. 
  11. Bake uncovered at 375° for 30 minutes. 

Makes 12 servings.