Creamy Baked Mac and Cheese with Crunchy Ritz Topping:

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

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