Croqueta Mac ’n’ Cheese with Flaky Ritz Topping
Yield: 4–6 servings
Total Time: 50–55 minutes
Ingredients
For the Topping:
1 cup finely chopped or crushed Ritz Crackers (use a food processor to do this quickly)
1 cup panko breadcrumbs
2 tablespoons butter, melted
For the Mac ’n’ Cheese:
1 pound short pasta (like elbow macaroni, cavatappi, or fusilli)
¼ cup butter
3 tablespoons all-purpose flour
¼ teaspoon kosher salt
¼ teaspoon freshly ground pepper
2 cups milk
1 teaspoon Dijon mustard
2 cups shredded sharp Cheddar cheese
½ cup tasso ham, small diced
Preparation
1. Preheat the oven to 350℉.
2. Make the topping: In a medium bowl, mix together the Ritz Crackers, breadcrumbs, and melted butter.
3. In a large pot, cook the pasta according to the package instructions. Once cooked, drain the pasta, then cover the pot.
4. While the pasta cooks, in a large saucepan (big enough to combine the sauce and pasta later), melt the remaining ¼ cup of butter over medium heat. Add the flour, salt, and pepper and stir to fully combine. Cook, stirring, until the mixture is bubbly.
5. Stirring the sauce mixture constantly throughout the cooking process, gradually add the milk to the pan, then stir in the Dijon. Cook until the sauce begins to boil, then reduce heat to medium low. Simmer, still stirring, for 1 minute. Reduce the heat to low, add the cheese, and stir until the cheese is just melted. Remove the pan from the heat and stir in the diced ham.
6. Transfer the cooked and drained pasta to the pan with the sauce mixture and gently toss to coat the pasta. Pour the mixture into a 9-inch square baking dish, then sprinkle with the topping.
7. Bake until the cheese is bubbling and the topping is light golden, 20–25 minutes.
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