Three Cheese Mac with Cheez-It Herb Crumb Crust
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 704
- Total Fat
- 41
- Saturated Fat
- 25
- Carbohydrates
- 66
- Dietary Fiber
- 3
- Sugar
- 9
- Protein
- 18
- Cholesterol
- 140
- Sodium
- 630
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
Ingredients
Salt
1 pound penne pasta
1/2 box Cheez-it crackers
1 bunch fresh chives, chopped
1 bunch fresh flat-leaf parsley, chopped
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
2 tablespoons grated aged Monterey Jack cheese
1/4 cup grated fontina cheese
2 tablespoons crumbled soft goat cheese
2 cups heavy cream
Freshly ground black pepper
Directions
- Set the oven to broil. Add the pasta to a pot of boiling salted water and cook until al dente, 8 to 10 minutes.
- Pulse the crackers in a food processor to a coarse consistency. Mix with the chives and parsley.
- Whisk the butter and flour in a medium saucepot over medium-high heat until fully incorporated and bubbly. Add the milk and bring to a simmer, whisking the entire time. Whisk in the cheeses, a little at a time, until thoroughly combined. Add the heavy cream and season with salt and pepper.
- Strain the pasta and mix with the cheesy sauce. Spoon into oven-safe baking vessels and top with the crumb crust. Place under the broiler until lightly toasted and bubbling, 3 to 5 minutes. Watch carefully so the mac doesn't burn.