I know I said earlier this week that I was going to keep things healthy around here for a bit, but I mean 5 cheese mac and cheese with buttery garlic ritz crackers is healthy right?
I know it is a bit cocky to say that this is the only mac and cheese recipe you will ever need, but I mean, truly, this is the best mac and cheese recipe and it is hard to stray away from.
I know mac and cheese isn’t that complex and how different can each recipe really be? I mean, every mac and cheese recipe always starts off the same way. You make a roux with flour and butter, then slowly add in milk while stirring over medium heat until it thickens. Then just dump in every cheese you find in your cupboard. However, I think I really do have the perfect mix of 5 cheeses that make this mac and cheese recipe a one-of-a-kind recipe.
That and adding some garlic butter ritz crackers on top for an amazing garlic crunch and this will be one of the toughest meals to stop eating.
I’m not sure when the first time I had ritz crackers sprinkled on top of my mac and cheese but I have to say it is a game changer. It’s been a staple of mine for a long time now and I couldn’t recommend anything more than adding garlic ritz on top of your next batch of mac and cheese.
I’ve considered trying other mac and cheese recipes before, but somehow always come back to this one. It’s hard to stray away from something that is just too good. The main reason I think this recipe works so well is because of the pairing of the 5 cheeses that I use. I’ve considered all different types of cheeses but I find that this combination compliments each other so perfectly and here is why.
- Parmigiano Reggiano is the real deal cheese. You can always sub with parmesan but just note that parmesan is the imitation of parmigiano reggiano and you will get more flavor out of the latter. Parmigiano Reggiano can only be called so if it is made in Italy. With that, you get the real deal of salty cheese, where parmesan is the cheese that is produced to try and replicate the flavor and texture of parmigiano reggiano. I like to add this cheese to my mac and cheese simply for the salt content. This enhances the flavor of mac and cheese.
- Aged White cheddar. One of my all time favorite cheeses. I could eat aged white cheddar on everything. If I make a charcuterie board, I add this. Then usually finish it before any of the rest of the cheeses on the board. With mac and cheese, it adds a bold smooth flavor that makes this dish sharp and full of flavor. I would say white cheddar is one of the more important cheeses you can add to mac and cheese as well to get that beautifully stringy cheese pull where it looks like the cheese is just melting all over the place. If you haven’t tried Kerrygold’s white cheddar, I would consider trying it as its one of the better and affordable white cheddars I’ve had in a minute.
- Provolone is one of the most underrated cheeses. It is a lot like mozzarella in the texture, taste and way it is made, however I think it has a little bit more flavor since it is an Italian smoked cheese. The smokiness adds a bit of flavor but is super mellow so all it does is add dimension to whatever you cook it with. In this case, it adds depth to the mac and cheese without being overpowering. I also think it adds to the meltiness of the cheeses and that beautiful cheese pull we search for.
- Brie is one of the secret ingredients to any good mac and cheese. Brie is a French cheese that that is soft and creamy, when adding it to mac and cheese it makes the cheese super creamy and buttery. I highly recommend using brie next time you make mac because the texture turns out perfect and the buttery flavor isn’t too overpowering but just right.
- Cream cheese is the final cheese that I add to mac and cheese and honestly I wish I would have thought of it sooner. I had been making mac and cheese my whole life and when I added cream cheese the first time, I couldn’t believe how amazing the flavor turned out. This is simply added for an extra silky smooth and creamy consistency that it gives to the cheese. I think the cream cheese helps coat the mac when it’s mixed in and you get insanely delicious bites of mac bursting with cheese every time you take a bite.
While I would have shame in telling you all to try adding all 5 of these cheeses to your mac and cheese I can honestly say I don’t this time. While I am someone who tries to be pretty healthy most of the time, this is just too good to not be proud of. Even though there is a ridiculous amount of calories in this. However, it’s not like we’re eating mac and cheese every day right? Or are we?
The Only Mac and Cheese You Will Ever Need
Ingredients
- 1 lb pasta (I use Raos elbow Macaroni)
- 7 tbsp butter, divided
- 2 cloves garlic, chopped
- 1 1/2 cups ritz crackers (about 1 sleeve)
- 1/4 cup all purpose flour
- 3 cups whole milk
- 8 oz aged white cheddar
- 8 oz parmigiano reggiano
- 4 oz brie
- 4 oz provolone
- 4 oz cream cheese
- 1/4 tsp paprika
- salt + pepper
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13in pan.
- Boil a pot of water over high heat. Add 2 tablespoons of sea salt to get the water nice and salty. Once boiling, add the pasta and cook until al dente. Drain and rinse with cold water to stop the noodles from overcooking.
- In a small saucepan over low heat, add 3 tablespoons of butter and the garlic. Heat until the garlic is fragrant, about 3-4 minutes. Then in the bowl of a food processor, add the ritz and pour in the buttered garlic. Mix until you get a coarse crumb. Set aside.
- Next, take the remaining 4 tablespoons of butter in a large saucepan over medium high heat. Once melted, sprinkle in the flour and stir with a whisk. This is a roux. Next slowly stream in the milk and stir until the mixture thickens. Once the mixture thickens, add in the cheeses and stir until melted. Finish off the cheese sauce by adding in the paprika, salt and pepper. Then pour over the macaroni.
- Place the cheesy mac in the greased baking dish and top with the buttery ritz. Bake until the crumbs are golden brown and the sauce is bubbling. About 15-20 minutes. Serve warm out of the oven.
Nutrition
