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Garnish with the reserved whole crackers and serve. Heat in oven for a few minutes to toast the crackers. Transfer to a 3-quart baking dish and sprinkle with crushed crackers. Then fold in as much pasta as you need to acquire the right consistency for macaroni and cheese. Simmer for a least 10 minutes to allow the flour to “cook out.”Īdd the heavy cream and Cheddar, then season with salt and white pepper, to taste. Incorporate enough of the chicken broth a little at a time to form a smooth sauce. Do this gradually because some batches of flour absorb more than others and you may not need as much. Melt the butter in a large saucepan over medium heat, and add the onion, cooking until translucent.Īdd the flour a little at a time to make a roux. While the pasta is cooking, preheat the oven to 350 degrees F. 1/4 cup Cheddar crackers, crushed, with a few left whole for garnish (recommended: Pepperidge Farm Goldfish) Directionsīoil the pasta until al dente and drain well so that you don’t have excess cooking water which will dilute the flavor.
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