Baked Sharp Cheddar and Gruyère Macaroni with Ritz Cracker Crust

• 1 lb elbow macaroni, dry
• 6 tbsp unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk, warmed
• 16 oz sharp cheddar cheese, freshly grated
• 4 oz Gruyère cheese, freshly grated
• 1 tsp Dijon mustard
• 1 tsp garlic powder
• kosher salt, to taste
• black pepper, to taste
• 1 1/2 cups Ritz crackers, crushed fine
• 3 tbsp unsalted butter, melted
• 1/2 tsp paprika

1. 1

   Heat your oven to 350°F and grease a 9x13 baking dish. Cook the elbow macaroni one minute shy of the package time — it finishes in the oven and nobody wants mush.

2. 2

   In a large pot, melt 6 tablespoons butter over medium heat. Whisk in the flour and keep stirring for a full two minutes; if you shortcut this, your sauce will taste like raw flour and nothing saves it.

3. 3

   Slowly pour in the warmed milk, whisking constantly to keep lumps from forming. Keep it on medium heat, stirring often, until it thickens enough to coat the back of a spoon — about 8 minutes.

4. 4

   Pull the pot off the heat and add the sharp cheddar and Gruyère in handfuls, stirring until each addition melts before adding the next. The residual heat melts it perfectly; if the pot is too hot the cheese can break and turn grainy, so don't rush it back onto the burner.

5. 5

   Stir in the Dijon mustard, garlic powder, a teaspoon of kosher salt, and several grinds of black pepper. Taste the sauce — it should be slightly saltier than you think it needs, because the pasta dilutes everything.

6. 6

   Fold the drained macaroni into the cheese sauce and pour the whole thing into your greased baking dish, spreading it even.

7. 7

   Combine the crushed Ritz crackers, melted butter, and paprika in a bowl. Sprinkle it evenly over the top — this is the part my youngest, Henry, picks off and eats plain, so I go heavy.

8. 8

   Bake uncovered for 25 to 30 minutes, until the edges are bubbling and the cracker topping is deep golden brown. Let it sit for 10 minutes before serving so it sets up enough to scoop without sliding everywhere.

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