Baked, Crunchy-topping, Mac N Cheese

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3/4 lb elbow macaroni
• 2 tablespoons unsalted butter
• 2 cups crushed ritz crackers
• 1 cup coarsely grated extra-sharp cheddar cheese (approx. 4 oz.)
• 3 tablespoons butter
• 3 tablespoons flour
• 1/2 teaspoon red pepper flakes
• 2 3/4 cups milk
• 3/4 cup heavy cream
• 4 cups coarsely grated extra-sharp cheddar cheese (approx. 1 lb.)
• 2 teaspoons dijon mustard
• 1 1/2 teaspoons salt
• 1/4 teaspoon fresh ground black pepper

Recipe

• 1 preheat oven to 400°f.
• 2 grease a 3-quart shallow baking dish.
• 3 bring a pot of salted water (who wants bland pasta?) to boil for the macaroni.
• 4 the yummy topping: melt 2 t unsalted butter
• 5 in a bowl stir melted butter together with crushed ritz and 1 cup cheddar until well combined. this can be made 1 day ahead and chilled, covered.
• 6 the yummy sauce: in a 5-quart heavy saucepan melt 3 t butter over med low heat.
• 7 stir in flour and red pepper flakes.
• 8 stir about 3 minutes and whisk in milk.
• 9 bring sauce to a boil, whisking constantly.
• 10 simmer, whisking occasionally, for about 3 minutes or so.
• 11 stir in the cream, the 4 cups of cheddar, mustard, salt, and pepper.
• 12 remove pan from heat and cover surface of sauce with wax paper.
• 13 cook macaroni in boiling water, al dente. (per package instructions)
• 14 reserve 1 cup of the cooking water.
• 15 drain macaroni.
• 16 return the macaroni to the pot (off the burner) and mix together the macaroni, reserved cooking water, and the sauce. (the sauce does stick a bit to the wax paper when removed)
• 17 transfer macaroni mixture to baking dish.
• 18 sprinkle topping evenly over the macaroni and bake on middle rack for 20 to 25 minutes, or until light golden brown and bubbling.