Ingredients
6 servings
- •7 tablespoons unsalted butter
- •¼ cup flour
- •3 cups milk
- •2 cups water
- •1 lb elbow macaroni
- •4 oz cream cheese, cubed
- •1 ¼ cups shredded sharp white cheddar cheese
- •1 ¼ cups shredded fontina cheese
- •1 cup shredded havarti cheese
- •1 cup smoked gouda cheese, shredded
- •¼ teaspoon cayenne pepper
- •salt, to taste
- •pepper, to taste
- •1 clove garlic, minced
- •1 ½ cups ritz cracker, crushed
- •fresh basil leaf, to serve
Instructions
- Preheat oven to 350˚F (180˚C).
- In a large pan, melt 4 tablespoons of butter over medium heat. Whisk in the flour, reducing heat to medium-low, cooking for 1 minute.
- Gradually whisk in the milk and water. Add the macaroni and cook over medium-high heat until boiling. Stir frequently for 8 to 10 minutes, until the pasta is al dente.
- Remove the pan from the heat and add the cream cheese, cheddar cheese, fontina, Gouda, and cayenne, and season with salt and pepper. Stir until fully combined.
- Transfer the mixture to a grease baking dish.
- In a medium skillet, melt the remaining 3 tablespoons of butter over medium-low heat. Add the garlic and cook for 30 seconds, stirring frequently.
- Add the crushed crackers and stir to combine. Toast the crumbs until browned, stirring for 3 to 5 minutes. Remove the pan from the heat.
- Sprinkle the toasted crumbs over the macaroni and cheese, and bake for 15 to 20 minutes.
- Remove from the oven and rest for 5 minutes.
- Serve with fresh basil
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 976
- Carbohydrate: 77g
- Fat: 54g
- Fiber: 1g
- Protein: 39g
- Sugar: 10g