(Not recommended for people with heart disease)
By: Regina Kent
What you will need:
2 pounds of dry pasta (you can use any bite size pasta you like)
1 quart of half and half
1 pound of mild cheddar cheese shredded
1 pound of Swiss cheese shredded
1 pound of sharp cheddar cheese shredded
1 package of room temperature cream cheese cut into cubes
4 sleeves of plain Ritz crackers (can substitute for any butter cracker)
2 sticks of unsalted sweet cream butter
4 tablespoons of salt
1 teaspoon of black pepper
2 tablespoons of flour (all purpose or self-rising)
Step 1: Turn on oven to preheat at 350 degrees, and then put water on the stove to boil and add 3 tablespoons of the salt to the water.
Step 2: In a large sauce pan combine 1 tablespoon of salt, 1 teaspoon of black pepper and 1 quart of half and half. Warm the ingredients on medium heat DO NOT bring to a boil or you will scorch the half and half. You only want to scald the half and half.
Step 3: Put pasta in the boiling salt water and cook them until they are Al Dente (not quite done) complete step 4 while waiting on the pasta to cook.
Step 4: In a large skillet melt 1 stick of butter over medium high heat, once butter is melted put in 2 tablespoons of flour and make a roux. Using a wire whisk, stir the flour around the pan for about 2 minutes to cook out the taste of the flour. When the flour turns a golden blonde color and starts to clump together, slowly pour in the scalded half and half whisking vigorously to whisk out the lumps. It should be the consistency of gravy. If it is too thick you can always add milk until the desired consistency has been reached. Once you have gotten the mixture to the consistency you desire, whisk in the cream cheese. Once the mixture is smooth, add all of all the shredded cheeses into the mixture and stir JUST until melted (If you over stir the mixture it…