Ingredients

• Pasta:
• 1 lb Elbow Macaroni
• 3 tbsp salt (for boiling pasta)
• 4 tbsp Irish Butter
• Cheese Sauce:
• 32 oz heavy cream
• 16 oz Extra Sharp Wisconsin Cheddar
• 6 oz Cave Aged Gruyère
• 6 oz Baby Swiss
• 6 oz Queso Blanco Velveeta
• 1 tbsp Irish butter
• 1 tbsp flour
• Cheese Sauce Seasoning:
• ½ tsp ground dry Mustard
• ½ tsp ground Coriander
• ¼ tsp ground Nutmeg
• ¼ tsp salt
• ⅛ tsp black pepper
• Crumb Top:
• Half a sleeve of Ritz crackers, crushed
• ⅓ cup plain panko bread crumbs
• 4 tbsp butter

Directions

• This mac and cheese is best when it’s made immediately before serving. Mix the hot macaroni with the hot cheese sauce, top with the cracker and panko and broil to crisp the top.
• You -can- make and combine ahead of time, refrigerate and bake later for 30-35 minutes at 350 degrees. The Velveeta should prevent the cheese from separating but I find that the aforementioned method makes a better mac and cheese!
• Ingredient Preparation:
• - Cut the Queso Blanco into 1” cubes
• - Shred the other cheeses and toss together
• - Combine the cheese sauce seasoning ingredients
• - Crush the Ritz Crackers and combine with the Panko
• Pasta Preparation:
• Add water to a large pot, add 3 tbsp salt and prepare 1 lb macaroni to al dente per the instructions on the box. Drain the water using a colander, return the pasta to the pot, add 4 tbsp butter and stir till melted and the pasta is coated to prevent it from sticking together while you prepare the cheese sauce.
• Cheese Sauce Preparation:
• Melt 1 tbs butter in a sauce pan on medium-high heat. Add 1 tbsp flour and allow to cook in the butter for a minute while stirring continually. Add the cream while whisking at slow rate. You want to keep the cream moving to prevent it from scalding but don’t whisk it hard like you would to make whipped cream. When the cream is hot and starts to steam, drop the temperature to medium and add the Queso Blanco, stir with the whisk till completely melted. Add the shredded cheese a handful at a time, stirring continually. Once all of the cheese has been added and has melted whisk till silky smooth.
• Assembly and finishing
• Pour the sauce into the pasta. Stir with a large spoon till combined. Transfer the mixture into a greased 16 x 9 baking dish. Melt 4 tbsp butter in the microwave in a bowl. Add the cracker/panko mixture and stir till combined. Evenly top the mac and cheese with the buttered crumbs, transfer to the oven and broil on low till the top is golden brown. This makes a lot of mac and cheese! You can half the ingredients and use a 9x9” pan to make a smaller amount. Enjoy!

Photos