Mac and Cheese Casserole

01Method

1. 1

   Gather all ingredients. Heat the oven to 350°F and coat a 9x13-inch baking dish with 1 tablespoon of the melted butter.

2. 2

   Combine the crushed crackers with 3 tablespoons of melted butter in a medium skillet. Toast over medium heat, stirring frequently, until lightly golden, about 2 minutes. Remove from heat and set aside.

3. 3

   In a large Dutch oven over medium heat, whisk together the flour and the remaining 4 tablespoons of melted butter. Cook, whisking continuously, until the mixture is bubbly and fragrant but still light in color, about 2 minutes.

4. 4

   Pour in the milk and half-and-half in a slow, steady stream, whisking constantly. Continue cooking over medium heat, whisking regularly, until the sauce just barely coats the back of a spoon and a drawn line holds, 2 to 4 minutes.

5. 5

   Pull the pot off the heat and whisk in the mustard, salt, garlic powder, paprika, and bouillon until everything is fully dissolved and incorporated.

6. 6

   Add the sharp Cheddar, smoked Cheddar, and half of the Colby-Jack gradually, one cup at a time, whisking until completely melted and smooth after each addition.

7. 7

   Fold in the cooked pasta until evenly coated. Spread half the pasta mixture into the prepared baking dish, then layer on half the mozzarella and a quarter of the Colby-Jack. Dollop the sour cream over the cheese layer and spread it out evenly.

8. 8

   Cover with the remaining pasta mixture, then scatter the rest of the mozzarella and remaining Colby-Jack evenly over the top.

9. 9

   Distribute the toasted cracker mixture in an even layer over the pasta.

10. 10

    Bake in the preheated oven until the edges are bubbling, 25 to 30 minutes, tenting loosely with foil if the top browns too quickly. Allow to rest on a wire rack for 5 minutes before serving.

11. 11

    Finish with a scattering of fresh chives and serve right away.