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
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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.
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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.
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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.
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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.