Table of Contents
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Ingredients
- 1 pound dry shells or elbow macaroni
- 1 1/4 cups shredded Havarti cheese
- 1 1/4 cups shredded cheddar cheese
- 1 cup shredded fontina cheese
- 3 cups whole milk
- 1/2 cup sour cream
- 1/4 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper
- Kosher salt and black pepper to taste
- 6 ounces brie cheese (rind removed, cubed)
- 1 1/2 cups crushed Ritz crackers
- 2 tablespoons salted butter (at room temperature)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- Preheat your oven to 375°F (190°C) and butter a 9×13-inch baking dish.
- In the prepared dish, combine the dry pasta, half of the shredded Havarti, cheddar, and fontina cheeses, the milk, sour cream, ground mustard, cayenne, and 1/3 cup water. Season with salt and pepper to taste. Stir everything together.
- Push the cubed brie into the pasta mixture, spreading it evenly. Cover the dish tightly with foil and bake for 25 minutes.
- While the pasta is baking, prepare the topping by mixing the crushed Ritz crackers with butter, onion powder, garlic powder, and paprika in a bowl.
- After 25 minutes, remove the foil from the baking dish. Sprinkle the remaining shredded cheeses over the pasta and top with the Ritz cracker mixture.
- Return the dish to the oven and bake uncovered for another 15-20 minutes, until the cheese is bubbly and the Ritz topping is golden brown.
- Remove from the oven, serve hot, and enjoy this creamy, cheesy delight with a crunchy topping!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 8 servings
- Calories: 490 kcal per serving