Really Ranch White Cheddar Mac & Cheese

Directions

1. Preheat oven to 500 degrees on broil.

2. In a large pot, bring salted water to a boil and then drop in noodles and cook until until al dente.

3. Strain and rinse with cold water to prevent over cooking and drizzle is olive oil to prevent the noodle from sticking.

4. In a medium-sized bowl, mix together your cheeses. Set aside.

5. In the same pot you cooked the noodles in, on medium heat, make your roux with the butter and flour.

6. When the roux becomes fragrant (almost smells like popcorn) start to slowly pour in whole milk, whisking simultaneously to remove any clumps.

7. After pouring in the milk, slowly add the cream. Whisking thoroughly. Allow the milk/cream mixture to thicken on medium heat but never allow it to come to a simmer.

8. Once thickened to nappe, remove from heat, add the Spiceology Really Ranch blend and start adding the mixed cheese 1 cup at a time. Before adding a new cup of cheese make sure the previous is melted well. Leave about 1 cup of cheese leftover to layer and top before we broil.

9. Once all the cheese is melted, making the cheese sauce, pour your noodles into the sauce and mix well.

10. Pour half the noodles and cheese into a 9x9 pan and layer with a 1/2 cup of the remaining shredded cheese.

11. Cover that layer with the rest of the noodles and cheese and top with remaining shredded cheese. - Broil uncover until top layer is golden brown and crispy.