Mac n Cheese cheese Name: Jennifer Miller Base: Andrews AFB Recipe: 1⁄2 cup butter or 1⁄2 cup margarine 1⁄2 cup all-purpose flour 1⁄2 teaspoon salt 1⁄2 teaspoon pepper, to taste 1⁄4 teaspoon cayenne pepper, to taste 1⁄4 teaspoon garlic granules 2 cups half-and-half 2 cups milk 2 (10 ounce) packages sharp cheddar cheese, shredded and divided (I use Cracker Barrel) 1 (10 ounce) package extra-sharp cheddar cheese, shredded (I use Cracker Barrel) 1 (16 ounce) package elbow macaroni, cooked In a big skillet, melt the butter over medium-high heat. Whisk the flour in gradually until the mixture is smooth. Cook and whisk continually for 2 minutes. Add in salt, pepper, cayenne, and garlic; stir to combine. Gradually whisk in half-and-half and milk. Cook and whisk continually for 8-10 minutes or until mixture is thickened. Add in half of the sharp cheddar cheese; stir. Add in all of the extra-sharp cheddar cheese; stir until smooth. Take skillet off stove burner. Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish. Sprinkle with the remaining sharp cheddar cheese. Bake in a 350 degree oven for 20 minutes (may need to bake longer for a crispy top).