Million Dollar Mac and Cheese

Test Kitchen Tips: Warming the milk and half-and-half before adding them to the roux helps prevent lumps in the bchamel base. Dijon mustard serves to add a balancing acidic pop to balance out all the richness of the mac and cheese. You can also swap in mustard powder if that's all you have. You can find smoked yellow Cheddar at the deli counter of your local grocery store. It's important to buy block cheeses and freshly shred them yourself on the big holes of a box grater (or using a food processor attachment). Pre-shredded cheeses often have additives that can prevent them from melting properly. When making your cheese sauce, gradually add the cheese off the heat. This makes for smoother incorporation and the silkiest sauce possible. It helps to let your cheese come to room temperature a bit beforehand for easier incorporation. If you're short on time, you can skip over toasting the cracker crumbs. Simply stir together your crumbs and sprinkle them over the top of the casserole before baking; the crackers will still add some crunch, although they will be paler.

Ingredients

• 8 tablespoons unsalted butter, melted and divided
• 1 cups roughly crushed buttery round crackers (such as Ritz)
• 1/4 cup all-purpose flour
• 2 cups warm whole milk (about 105F)
• 1 cups warm half and half (about 105F)
• 4 teaspoons Dijon mustard
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1 (0.4-ounce) cube vegetable bouillon, very finely crushed
• 8 ounces sharp yellow Cheddar cheese, shredded
• 4 ounces smoked yellow Cheddar cheese, shredded
• 8 ounces Colby-Jack cheese, shredded and divided
• 1 (16 ounce) package dried cavatappi pasta, cooked to al dente according to package directions
• 8 ounces part-skim mozzarella cheese, shredded, divided
• 3/4 cup sour cream, at room temperature
• Chopped fresh chives

Directions

Step 1: Gather all ingredients. Preheat the oven to 350F. Grease a 9x13-inch baking dish with 1 tablespoon of melted butter.

Step 2: Stir crackers and 3 tablespoons of the melted butter together in a medium skillet. 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, whisk together the flour and remaining 4 tablespoons of melted butter over medium heat. Cook, whisking constantly, until the mixture is still blond in color but bubbly and fragrant, about 2 minutes.

Step 4: Gradually add the warm milk and half-and-half to the roux, whisking constantly to combine. Continue to cook over medium heat, whisking often, until the mixture can lightly coat the back of a spoon and leave a trail when you run a finger through it, about 2 to 4 minutes.

Step 5: Remove from heat and whisk in the Dijon mustard, salt, garlic powder, smoked paprika, and crushed bouillon until dissolved and well combined.

Step 6: Gradually add the shredded Cheddar, smoked Cheddar, and 1 cup of the Colby Jack, one cup at a time, whisking until each batch is fully melted and smooth.

Step 7: Stir in the cooked pasta, ensuring it is evenly coated with the cheese sauce.

Step 8: Spread half of the pasta mixture into the prepared baking dish. Top with 1 cup of mozzarella and cup of Colby Jack cheese. Dollop and spread sour cream evenly over the mozzarella mixture.

Step 9: Top with the remaining pasta mixture, then sprinkle the remaining 1 cup mozzarella and cup Colby Jack over the top. Evenly sprinkle the toasted cracker mixture over the pasta.

Step 10: Bake in the preheated oven for 25 to 30 minutes, or until the pasta is bubbly around the edges. Loosely cover with aluminum foil to prevent overbrowning if necessary. Let the dish rest for 5 minutes on a wire rack.

Step 11: Garnish with chopped fresh chives and serve immediately.

Nutrition Facts (per serving)

• Calories: 594
• Total Fat: 40g (51% Daily Value)
• Saturated Fat: 23g (114% Daily Value)
• Cholesterol: 112mg (37% Daily Value)
• Sodium: 988mg (43% Daily Value)
• Total Carbohydrate: 32g (11% Daily Value)
• Dietary Fiber: 2g (6% Daily Value)
• Total Sugars: 7g
• Protein: 28g (56% Daily Value)
• Vitamin C: 1mg (1% Daily Value)
• Calcium: 773mg (59% Daily Value)
• Iron: 2mg (9% Daily Value)
• Potassium: 273mg (6% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.