1 ¼ cups shredded sharp white cheddar cheese (125 g)
1 ¼ cups shredded fontina cheese (125 g)
1 cup shredded havarti cheese (100 g)
1 cup smoked gouda cheese (100 g), shredded
¼ teaspoon cayenne pepper
salt, to taste
pepper, to taste
1 clove garlic, minced
1 ½ cups ritz cracker (125 g), crushed
fresh basil leaf, to serve
Nutrition Info
Calories 957
Fat 53g
Carbs 80g
Fiber 2g
Sugar 10g
Protein 37g
How to Make It
1. Step
Preheat oven to 350˚F (180˚C).
2. Step
In a large pan, melt 4 tablespoons of butter over medium heat. Whisk in the flour, reducing heat to medium-low, cooking for 1 minute.
3. Step
Gradually whisk in the milk and water. Add the macaroni and cook over medium-high heat until boiling. Stir frequently for 8 to 10 minutes, until the pasta is al dente.
4. Step
Remove the pan from the heat and add the cream cheese, cheddar cheese, fontina, Gouda, and cayenne, and season with salt and pepper. Stir until fully combined.
5. Step
Transfer the mixture to a grease baking dish.
6. Step
In a medium skillet, melt the remaining 3 tablespoons of butter over medium-low heat. Add the garlic and cook for 30 seconds, stirring frequently.
7. Step
Add the crushed crackers and stir to combine. Toast the crumbs until browned, stirring for 3 to 5 minutes. Remove the pan from the heat.
8. Step
Sprinkle the toasted crumbs over the macaroni and cheese, and bake for 15 to 20 minutes.
