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This Million Dollar Mac and Cheese Recipe Is 'The Best Mac and Cheese' Our Tester Has Ever Had
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
75 minutes
Ultimate mac and cheese recipe with 4 cheeses, rich sauce, ideal pasta, and crispy cracker topping for the best ever mac and cheese experience.
Ingredients:
  • 8 tablespoon (2 ounces) unsalted butter, melted and divided
  • 1 1/2 cups roughly crushed buttery round crackers (such as Ritz)
  • 1/4 cup (about 1 1/8 ounces) all-purpose flour
  • 2 1/2 cups warm whole milk (about 105°F)
  • 1 1/2 cups warm half-and-half (about 105°F)
  • 4 teaspoon Dijon mustard
  • 2 teaspoon kosher salt
  • 1 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 (0.4-ounce) cube vegetable bouillon, very finely crushed (from 1 [2.1-ounce] pkg.) (such as Knorr)
  • 8 ounces sharp yellow Cheddar cheese, shredded (2 cups)
  • 4 ounces smoked yellow Cheddar cheese, shredded (1 cup)
  • 8 ounces Colby-Jack cheese, shredded and divided (2 cups)
  • 1 (16 ounce) dried cavatappi pasta, cooked to al dente according to package directions
  • 8 ounces part-skim mozzarella cheese, shredded (2 cups), divided
  • 3/4 cup sour cream, at room temperature
  • Chopped fresh chives
Instructions:
  • Assemble all ingredients. Preheat oven to 350°F. Coat a 13- x 9-inch baking dish with 1 tablespoon of melted butter.
  • Combine crackers and 3 tablespoons of melted butter in a medium skillet. Toast over medium heat, stirring frequently, until lightly golden, for about 2 minutes. Remove from heat and set aside.
  • In a large Dutch oven over medium heat, whisk together the flour and remaining 4 tablespoons of melted butter. Cook and whisk constantly for about 2 minutes until the mixture is blond in color, bubbly, and has a slightly toasty aroma.
  • Pour in the milk and half-and-half slowly while whisking continuously until well combined. Cook over medium heat, whisking regularly, until the milk mixture lightly coats the back of a spoon and leaves a trail when a finger is run through it, about 2 to 4 minutes.
  • Take the mixture off the stove and stir in mustard, salt, garlic powder, paprika, and bouillon until fully dissolved and mixed thoroughly.
  • Add the Cheddar, smoked Cheddar, and 1 cup of Colby Jack cheese one cup at a time, whisking continuously until completely melted and the sauce is smooth.
  • Mix the cooked pasta until it's coated evenly. Spread half of the pasta (about 5 cups) in the prepared pan. Sprinkle 1 cup of mozzarella and 1/2 cup of Colby Jack cheese on top evenly. Spread sour cream evenly over the cheese mixture.
  • Evenly distribute the rest of the pasta mixture (approximately 5 cups) on top. Sprinkle with the remaining 1 cup of mozzarella and 1/2 cup of Colby Jack.
  • Evenly scatter the crushed cracker mixture over the pasta.
  • Bake uncovered in preheated oven for 25-30 minutes until the pasta is bubbly around the edges. Rest on a wire rack for 5 minutes before serving.
  • Sprinkle with fresh chives and enjoy right away.

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