Step 1

In a non-stick pan melt butter. Add minced garlic and sauté until garlic gets fragrant for about 1-minute. Whisk in all-purpose flour and continue to cook for at least 2-minutes. Stir in milk (¼ cup) at a time and whisk between each addition. Allow the sauce to thicken for a while.

Step 2

Season with salt and pepper. Pour Vegetable stock and stir well. Add cooked macaroni and stir lightly.

Step 3

Remove from heat and add shredded mozzarella cheese, shredded cheddar cheese, and shredded Parmesan cheese. Toss lightly until the sauce coats the pasta.

Step 4

Tuck mac and cheese in toasted corn or flour tortillas. Top with Ritz cracker and serve right away.