ingredients
- 1 lb. dried Cavatappi, Rotini or other corkscrew pasta
- Kosher salt
- Cooking oil, such as canola or vegetable oil
- 1/2 cup (1 stick) + 2 Tbsp unsalted butter, divided
- 1/2 cup all-purpose flour
- 3 cups whole milk
- 1 cup half-and-half
- 3 1/2 cups freshly-grated sharp cheddar cheese
- 2 1/2 cups freshly-grated Gruyere cheese
- 6 tsp this little goat went to grillville, divided
- 1 sleeve Ritz crackers, crushed (about 1 1/2 cups cracker crumbs), or Panko breadcrumbs
preparation
- Preheat the oven to 375 degrees. Grease a large baking dish or oven-safe skillet with cooking oil or melted butter. Set aside.
- Cook the pasta in a large pot of salted water for 1 minute less than directed for al dente. Drain and toss with a drizzle of oil to prevent the pasta from sticking. Return to the pot and set aside.
- Mix together the cheddar and Gruyere cheeses.
- Melt 1 stick of butter in a large saucepan over medium heat. Once melted, whisk in the flour until combined. Let cook, whisking constantly, until slightly thickened, about 1 minute. Slowly pour in the milk, whisking to combine. Once smooth, slowly whisk in the half-and-half. Continue cooking & whisking until well combined and smooth.
- Remove from the heat and, working in small batches (about ½ cup at a time), stir in about 3 cups of the cheese mixture. Continue until all 3 cups of cheese has melted and the mixture is smooth. Lastly, whisk in 4 teaspoons Grillville spice and 1 teaspoon salt. Season sauce to taste with additional Grillville spice and salt, as desired.
- Toss the cooked pasta with the warm cheese sauce. Pour half of the cheesy pasta into the prepared baking dish or skillet. Top with half of the reserved cheese (1 1/2 cups) followed by the remaining pasta. Top with the remaining cheese.
- Melt the remaining 2 Tablespoons butter. Mix melted butter with the crushed Ritz crackers and remaining 2 teaspoons Grillville spice until well combined. Sprinkle the cracker crumb mixture over your mac & cheese.
- Transfer to the oven and bake for 15-20 minutes, until the cheese is bubbling and the top begins to turn golden brown. Let cool slightly before serving.
