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Cracker-Crusted Mac and Cheese
Cracker-Crusted Mac and Cheese
Cracker-Crusted Mac and Cheese
Cracker-Crusted Mac and Cheese

Cracker-Crusted Mac and Cheese

David Venable

Cheese on cheese on cheese! Cheese and crackers meets tried-and-true mac and cheese.

Ingredients

  • 2 cups cavatappi pasta
  • .25 lb butter
  • 3 Tbsp all-purpose flour
  • 2 cups whole milk
  • 1/2 cup heavy cream
  • 1 cup sharp cheddar cheese, grated
  • 1 cup whole-milk mozzarella cheese, grated
  • 1/2 cup Velveeta cheese, diced
  • 2 Tbsp Parmesan cheese, grated
  • 1 Tbsp hot sauce
  • 1 Tbsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp smoked paprika
  • 1/4 tsp Old Bay seasoning
  • 1/8 tsp dry mustard powder
  • 1 cup sharp provolone, grated
  • 2 packs of cheese-filled crackers, roughly crumbled

Directions

Preheat the oven to 375°F.
Prepare the pasta according to instructions on package. Set aside.
In a medium saucepot, over melt the butter over medium-high heat. Add the flour and stir to form a paste. Slowly add the milk, whisking continuously. Bring it all to a simmer for 5–10 minutes.
Reduce the heat and add all of the remaining ingredients, except for the pasta, provolone, and cheese-filled crackers. Cook, whisking continuously, until the cheeses have all melted and the sauce is smooth.
Remove the saucepot from the heat and stir in the cooked pasta.
Butter a 1- to 2-qt au gratin dish. Add the pasta to the au gratin dish and top with the provolone, then the cheese-filled cracker crumbs.
Bake, uncovered, until golden brown, about 20–25 minutes, then serve.

Cook's Notes

Add in more hot sauce for a spicier version of this recipe.

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