Ingredients:

6 tbls butter

1/4 c plus 2 tlbs all purpose flour

4 c milk

2 tsp dry mustard

1/2 tsp salt

2 c sharp cheddar

2 c white sharp cheddar

2 c shredded parmesan

1 box elbow macaroni, cooked

1 tube Ritz crackers

Preheat oven to 350

In a dutch oven (big pot) melt butter ..cook over medium heat for 2 minutes. Add flour and stir
constantly for 2 minutes. Slowly add milk....keep stirring for 6 minutes. When it starts to thicken, take it
off the heat and add the mustard and salt. then add the cheese and stir until it melts. Add the macaroni.

Beat the tube of Ritz until all crumbs (with a rolling pin or whatever)

Pour all of it into a 13x9 (spray the sides with Pam first), evenly spread the Ritz crumbs over the top,
then stick it in the oven for 30-40 minutes or until bubbly brown. Let it sit for about 10 minutes and
serve.

I thought it was crazy with all the weird minutes...but that's EXACTLY how long it took to thicken. So
funny. Dont rush the milk, it will scold if you have the heat on too high.

I do half of each of the 2 cheddars and add a cube of pepper jack and usually less parmesan, whatever
amount I have around.... Also it is usually just under 30 minutes in my oven and I have to put a cookie
sheet on the lower rack because it will start to bubble over and smoke the house up!