Ingredients

• 3 cans (14 oz each) chicken broth
• 12 ounces dry macaroni, uncooked
• 1/2 cup Blue Bonnet®-stick, divided (1/2 cup = 1 stick)
• 1/4 cup all-purpose flour
• 2 cups shredded sharp cheddar cheese
• 30 saltine crackers, coarsely crumbled

Directions

1. Preheat oven to 400°F. Bring broth to boil in Dutch oven or large heavy saucepan over high heat. Add macaroni; cook according to package directions, except omit any salt or fat. Drain, reserving 2 cups broth (if remaining broth does not equal 2 cups, add enough water to measure liquid total). Set aside.
2. Melt 1/4 cup Blue Bonnet in medium saucepan over medium-high heat. Add flour; stir with wire whisk until well blended. Gradually add reserved 2 cups broth; cook until mixture thickens and comes to boil, stirring constantly. Cook an additional 2 minutes, stirring constantly. Add cheese, cook and stir until melted. Pour cheese sauce over macaroni; stir gently until well blended. Spoon into 2-quart casserole dish. Melt remaining ¼ cup Blue Bonnet. Mix with cracker crumbs in medium bowl; sprinkle evenly over macaroni mixture.
3. Bake 30 minutes, or until heated through.

Nutrition Facts

Amount per Serving

Calories

410

% Daily Value*

Total fat

30%

19 g

Saturated fat

39%

8 g

Cholesterol

10%

30 MG

Sodium

43%

1,040 MG

Carbohydrate

15%

44 g

Dietary fiber

7%

2 g

Sugars

0%

2 g

Protein

30%

15 g

Vitamin A

11%

Vitamin C

0%

Calcium

22%

Iron

14%