Crowd-Sourced Mac and Cheese

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 7 tbsp unsalted butter, plus more for the baking dish
  • Kosher salt
  • 1 lb. elbow macaroni
  • 1/3 cup all-purpose flour
  • 4 cups whole milk
  • 1 1/2 tsp mustard powder
  • 1/4 tsp cayenne
  • 1/8 tsp freshly grated nutmeg
  • 2 cups grated monterey Jack
  • 2 cups grated gouda
  • 1 1/2 cups grated mild cheddar
  • 1/2 cup crushed Ritz crackers
  • 1/2 cup crushed potato chips

Directions

  1. Preheat the oven to 400. Butter a 9×13-inch baking dish. Bring a large pot of salted water to a boil. Add the pasta and cook as directed for al dente. Drain, reserving 1 cup cooking water.

  2. Meanwhile, melt 6 tbsp butter in a large pot over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth, then add the mustard powder, cayenne, nutmeg, and 1 tsp salt. Cook, whisking occasionally, until the sauce simmers and thickens slightly, 7 to 8 minutes.

  3. Whisk the cheeses into the sauce one at a time, letting the cheese melt before adding more. Stir in the pasta to coat, adding the reserved cooking water as needed to loosen.

  4. Transfer the mac and cheese to the baking dish. Melt the remaining 1 tbsp butter, then mix with the crushed crackers and chips. Sprinkle over half of the mac and cheese. Bake until the top is browned, 20 to 25 minutes.

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