Creamy Mac and Cheese with Ritz Cracker Topping

• portioner: 10 servings
• aktiv tid: 30 minutes
• total tid: 1 hour 15 minutes

Ingredienser

16 oz. elbow pasta

1/2 cup all-purpose flour

1/2 cup unsalted butter (8 Tbsp)

2 tsp sea salt* (if using other cheeses, see notes)

3/4 tsp ground black pepper

1/2 tsp smoked paprika

1/2 tsp onion powder

1 ¼ cup heavy cream (aka heavy whipping cream)

3 cups whole milk

4 oz. cream cheese (full fat, cut into small chunks)

5 oz. gruyere cheese (shredded, makes about 1 1/2 cups tightly packed, see notes for substitutions)

8 oz. extra sharp white cheddar cheese (shredded, about 2 cups tightly packed, I used Cabot brand)

8 oz. sharp cheddar cheese (shredded, about 2 cups tightly packed, I used Tillamook brand)

more salt & pepper to taste for the sauce (I usually add 1/4 tsp each)

2 Tbsp butter (melted)

30 Ritz crackers (crushed)

Vejledning

Prepping the Ingredients:

In a large bowl, mix together shredded gruyere, sharp cheddar, and extra sharp cheddar cheeses. Reserve 2 cups for the topping in a separate bowl. Set bowls aside.

In another bowl or large measuring cup, combine the heavy cream and whole milk. Set aside.

In a small bowl, combine the crushed Ritz crackers and melted butter. Set aside.

Cook the elbow pasta according to package directions, but cook it 2 minutes under al dente. (Mine took 6 minutes).

Rinse the pasta with cold water, and drain. Pour the pasta into a large mixing bowl, and set aside.

Cooking the Mac and Cheese:

In a large sauce pan, over medium heat, add the butter and cook until melted.

Add the flour, and cook for about 1 minute, constantly whisking.

Slowly add in the milk & cream mixture, about half at a time.

Cook for about 5 minutes, constantly whisking.

Once the mixture is slightly thickened, add the spices.

Turn off the heat, and immediately whisk in the cream cheese and stir until melted.

Add in about half of the shredded cheese mixture, whisk until melted and repeat with the remaining cheese. (If needed, turn the heat back onto low to help melt the rest of the cheese.) Season with more salt & pepper to taste, if desired.

Pour the cheese sauce over the pasta, and mix well.

Pour the mac and cheese into a greased casserole dish (I used non-stick cooking spray), and top with the reserved 2 cups of shredded cheese mixture and crushed Ritz crackers mixture.

Bake at 375ºF for 20-25 minutes, or until cheese is melted and bubbly. (I usually bake mine 20 minutes, then broil for about 2-5 minutes, untl lighlty browned. If you do broil at the end: Make sure to check every minute because it can burn quickly under broiler!)