The Cheese-Makers Mac and Cheese.
This Cheese-Makers Mac and Cheese is rich, creamy, and topped with a crispy cracker crust. A cheesy comfort food star perfect for any gathering!
Equipment
- Large Pot
- Whisk
- Baking Dish
- Wooden Spoon or Spatula
- Oven
Ingredients
- 7 tablespoons unsalted butter
- 1 cup all-purpose flour
- 3 cups 2% or whole milk
- 1 pound elbow macaroni
- 1 clove garlic minced or grated
- 1 ½ cups crushed Ritz Crackers about 1 sleeve
- 4 ounces cream cheese cut into cubes
- 1 cup shredded sharp white cheddar cheese
- 1 cup shredded fontina cheese
- 1 cup shredded Havarti cheese
- 1 cup shredded smoked Gouda cheese
- ½ teaspoon cayenne
- Kosher salt and freshly ground pepper to taste
- Fresh basil leaves for topping
Instructions
- In a large pot, bring salted water to a rolling boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
- In the same pot, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Cook for about 2 minutes, stirring constantly, until the mixture is golden and bubbly.
- Gradually pour in the milk while whisking continuously to prevent lumps. Continue to cook, stirring often, until the mixture thickens and coats the back of a spoon.
- Once thickened, reduce the heat to low and add the minced garlic, cream cheese, sharp white cheddar, fontina, Havarti, and smoked Gouda. Stir until all the cheese is melted and the sauce is creamy.
- Sprinkle in the cayenne, along with salt and pepper to taste. Taste the sauce and adjust the seasoning as necessary.
- Add the cooked macaroni to the cheese sauce. Stir well to ensure every piece of pasta is coated in that luscious, cheesy goodness.
- Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased 9x13 inch baking dish.
- Evenly sprinkle the crushed Ritz crackers over the top of the mac and cheese. This will create a deliciously crunchy topping when baked.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and crispy.
- Remove the mac and cheese from the oven and let it cool slightly. Garnish with fresh basil leaves before serving. Enjoy!
Notes
- Use any pasta shape you like, such as shells, penne, or fusilli, to customize the dish.
- To make it spicier, add diced jalapeños, red pepper flakes, or hot sauce to the cheese sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months; reheat thoroughly before serving.