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Mac and cheese ritz cracker topping cracker#

In a large saucepan, melt the 4 tablespoons of the butter over medium heat. While the pasta is cooking, make the sauce.When the pasta is finished cooking, drain it in a colander. Add the pasta to the boiling water and cook the pasta according to the box directions for al dente pasta (if your box doesn't specify al dente, cook it for 1 to 2 minutes shorter than the time called for - it shouldn't be cooked the whole way through).Heat a large pot of water over high heat for the pasta cover. Sprinkle the macaroni and cheese with the topping …ģ.7/5 (66) Calories 444 per serving Category Main Course In a small bowl, mix together the crushed Ritz crackers, crumbled bacon and parsley. Pour the mixture into the prepared casserole dish.Once done cooking, use the natural or quick release function and release the steam. Cover and cook on high pressure/manual for 12 minutes. Combine the potatoes and 1 1/2 cups water. Serve warm topped with fresh thyme and flaky sea salt. Transfer to the oven and bake for 30-35 minutes, remove the foil and continue baking another 15 minutes, until the crackers are golden. Sprinkle the crackers evenly over the potatoes.4.

Mac and cheese ritz cracker topping cracker#

In a medium bowl, mix together the cracker crumbs, garlic, Worcestershire sauce, and 4 tablespoons butter. Top with the the remaining 1/2 cup to 1 cup cheddar cheese.3.

Spoon the potato mixture into a 9x13 inch baking dish. Drain the potatoes, return the potatoes to the pot and mash over low heat, adding 6 tablespoons butter, 3 cups cheddar cheese, yogurt, cream, thyme, garlic powder, onion powder, paprika, and cayenne. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.2. Bring the potatoes to a boil in a large pot of cold water.

Think classic cheesy potato casserole that we all know and …Ĥ/5 (249) Total Time 1 hr 30 mins Servings 8 Calories 358 per serving

Cheesy Potato Casserole with Buttery Ritz Crackers…the only side dish recipe you really need.

Bake in a 350☏ oven for 30 minutes or until bubbly and hot. Sprinkle the buttered cracker crumbs all over the top.

Pour the macaroni mixture into a 2-quart, greased or sprayed baking dish.

Pour the cheese sauce into the macaroni and mix. Stir the shredded Colby and grated parmigiano-reggiano into your sauce. Stir in milk and seasonings cook stirring frequently until mixture boils and becomes thick. Add the flour cook for 1-2 minute stirring constantly (don't let it burn or brown). Cook for 2-3 minutes until you can smell the onions and the onions are somewhat translucent. In medium saucepan over medium heat, melt 3 tablespoons of butter, and add the onion. To prepare, have your flour already measured out and stir the seasonings into the measured milk. Grease a 2-quart baking dish with cooking spray or unsalted butter. When pasta is ready, drain, put back into pan and set aside. Add the cracker crumbs to the melted butter and mix. Melt 3 tablespoons of butter in a small fry pan or saucier. You should have about 3/4 cups of cracker crumbs. (The macaroni will continue to cook in the oven.) While the pasta is cooking, crush crackers into large crumbs.

In a large pan, cook macaroni according to the package direction using the lesser time-al dente.

Remove the foil continue baking until browned and bubbly, about 20 more minutes. Cover with aluminum foil and bake until heated through, about 25 minutes. Sprinkle the reserved cheddar and American cheese evenly over the pasta, then scatter the cracker mixture on top. Melt the remaining 4 tablespoons butter in a bowl in the microwave stir in the crushed crackers and parmesan.

Brush a 9-by-13-inch baking dish with melted butter.

Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Stir in the havarti and all but 1 cup each of the cheddar and American cheese cook, stirring, until the cheese just melts, about 1 more minute. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 5 minutes. Whisk in the flour, mustard powder, Worcestershire sauce, hot sauce and cayenne and cook, whisking, until the mixture is smooth and slightly golden, about 2 minutes.

Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat.

Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water. Add the pasta and cook until just slightly softened, about 6 minutes. Bring a large pot of salted water to a boil.