Ultimate 4-Cheese Baked Mac and Cheese

Name: Ultimate 4-Cheese Baked Mac and Cheese
Total time: 1 h 15 min
Yield: 10
Ingredients: 60 ml unsalted butter, melted and divided; 355 ml roughly crushed buttery round crackers (such as Ritz); 30 g all-purpose flour; 590 ml warm whole milk (about 40°C); 355 ml warm half-and-half (about 40°C); 20 ml Dijon mustard; 10 ml kosher salt; 5 ml garlic powder; 1 ml smoked paprika; 1 (11 g) cube vegetable bouillon, very finely crushed (from 1 [60 g] pkg.) (such as Knorr); 225 g sharp yellow Cheddar cheese, shredded; 115 g smoked yellow Cheddar cheese, shredded; 225 g Colby-Jack cheese, shredded and divided; 450 g dried cavatappi pasta, cooked to al dente according to package directions; 225 g part-skim mozzarella cheese, shredded, divided; 180 ml sour cream, at room temperature; Chopped fresh chives

Indulge in the ultimate mac and cheese experience with a rich, creamy, and deeply flavorful 4-cheese sauce, buttery cracker topping, and perfectly cooked pasta. It's a showstopper that's worth every bite!

1 hr 15 min

easy

594kcal

calories

32g

carbohydrates

40g

fat

fiber

28g

protein

988mg

sodium

sugar

Entree Pasta American

Ingredients

60 ml unsalted butter, melted and divided

355 ml roughly crushed buttery round crackers (such as Ritz)

30 g all-purpose flour

590 ml warm whole milk (about 40°C)

355 ml warm half-and-half (about 40°C)

20 ml Dijon mustard

10 ml kosher salt

5 ml garlic powder

1 ml smoked paprika

1 (11 g) cube vegetable bouillon, very finely crushed (from 1 [60 g] pkg.) (such as Knorr)

225 g sharp yellow Cheddar cheese, shredded

115 g smoked yellow Cheddar cheese, shredded

225 g Colby-Jack cheese, shredded and divided

450 g dried cavatappi pasta, cooked to al dente according to package directions

225 g part-skim mozzarella cheese, shredded, divided

180 ml sour cream, at room temperature

Chopped fresh chives

Directions

Step 1

Preheat the oven to 175°C. Grease a 33x23 cm baking dish with 15 ml of the melted butter.

Step 2

In a medium skillet, stir together the crackers and 45 ml of the melted butter; cook over medium heat, stirring often, until lightly toasted, about 2 minutes. Remove from heat and set aside.

Step 3

In a large Dutch oven over medium heat, whisk together the flour and the remaining 60 ml melted butter; cook, whisking constantly, until the mixture is blond in color, bubbly, and somewhat toasty in aroma, about 2 minutes.

Step 4

Gradually add the warm milk and half-and-half, whisking constantly, until combined. Cook over medium heat, whisking often, until the milk mixture can lightly coat the back of a spoon and hold a trail when a finger is dragged through, 2 to 4 minutes.

Step 5

Remove from heat and whisk in the mustard, salt, garlic powder, paprika, and bouillon until dissolved and well combined.

Step 6

Gradually whisk in the Cheddar, smoked Cheddar, and 225 g of the Colby Jack, one cup at a time, until melted and smooth.

Step 7

Stir in the cooked pasta until evenly coated. Spread half of the pasta mixture (about 1.2 L) into the prepared pan; top evenly with 225 g of the mozzarella and 120 ml of the Colby Jack. Dollop and spread the sour cream evenly over the mozzarella mixture.

Step 8

Top evenly with the remaining pasta mixture (about 1.2 L); sprinkle with the remaining 225 g mozzarella and 120 ml Colby Jack.

Step 9

Sprinkle the crushed cracker mixture evenly over the pasta.

Step 10

Bake in the preheated oven until the pasta mixture is bubbly around the edges, 25 to 30 minutes, loosely covering with aluminum foil to prevent overbrowning, if needed. Let stand on a wire rack for 5 minutes.

Step 11

Garnish with chives and serve immediately.