CHEESE AND CRACKER RECIPES

Steps:

• Preheat oven to 350 degrees. Place crackers into a large ziploc bag and crush slightly, leaving some large chunks. Set aside.Plunge broccoli into boiling water and allow to boil for 1 minute. Strain and set aside.Cut Velveeta into chunks. Throw into a large pot with milk, cream, salt, pepper, and cayenne. Melt, stirring occasionally, until totally smooth. Stir in Dijon if using.Add broccoli to cheese sauce, then add half the cracker crumbs. Stir to combine, then pour mixture into a buttered 9 x 13 inch baking dish. Top with remaining cracker crumbs, then sprinkle the top generously with black pepper. Bake for 15 to 20 minutes, or until top is golden brown and casserole is bubbly.

Steps:

• In a saucepan, melt butter over medium low heat; add the flour a little bit at a time whilst whisking to make a roux.
• Heat the broth.
• Next, add the broth to the roux, and stir with the whisk; this will thicken as it heats.
• Add a little cream, watching for the desired consistency.
• Bring 4 cups water to a boil in a separate pot; add salt and pasta.
• In the other pot, add shredded cheese a 1/4 of a cup at a time whilst stirring with a spoon. When you have about one cup of cheese in you can add the rest of the cheese.
• Cook the pasta until al dente; strain and combine with the cheese sauce.
• Pour the mix into a casserole and bake uncovered in a preheated oven set to 350°F for about 10 minutes.
• Keep an eye on the mac & cheese, you want it to brown around the edges and in patches on top.
• Remove and let stand for 10 minutes before serving. Enjoy!