The Only Mac and Cheese You Will Ever Need
I mean it, this mac is out of this world. All five cheeses cooked with the noodles then topped with buttery crackers and baked in the oven. YUM!
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
Calories: 315kcal | Carbohydrates: 15g | Protein: 18g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 918mg | Potassium: 328mg | Fiber: 1g | Sugar: 7g | Vitamin A: 812IU | Vitamin C: 3mg | Calcium: 487mg | Iron: 1mg