Baked Mac and Cheese with Ritz Cracker Topping
Incorporating shallots and sriracha make this more than your run-of-the-mill Velveeta mac and cheese. Crispy, buttery Ritz crackers give the dish and extra dose of comfort.
Ingredients
1 tbsp. kosher salt
1 lb. elbow macaroni
2 tbsp. unsalted butter
1 cup milk
3/4 cup diced shallots
1/3 lb. Velveeta
1/3 lb. pepperjack cheese
1/3 lb. cheddar cheese
1/2 tsp. sriracha
1 1/2 cups crushed Ritz crackers
Steps
- Preheat oven to 350°F.
- Cook pasta until al dente, strain. Run cold water over pasta to prevent further cooking, set aside for later.
- Melt butter in small sauté pan over medium-low heat, add onion, cook until translucent and soft.
- In a double boiler, combine the three cheeses, milk and sriracha, stirring occasionally. Once the cheese has been incorporated add the onions in and mix well. Cook until sauce is smooth and coats the back of a spoon, about 10 minutes.
- Combine sauce and macaroni, pour into casserole dish. Sprinkle top with crushed Ritz crackers.