This rich and creamy, three-cheese macaroni and cheese with crispy topping is the ultimate feel-good meal. Yet for me, it’s the golden crispy layer on top that makes it really stand out. Using crushed, plain Ritz crackers rather than regular breadcrumbs, the crispness gives this wholesome dish its final, tasty twist.
— 1 big bowl of pre-cooked macaroni pasta (200 gms)
— 4 tbsp of unsalted butter
— 4 tbsp of flour
— Salt and pepper to taste
— 2 cups of warm whole milk
— 1 cup of extra sharp cheddar, grated
— 1 cup of mozzarella, grated
— ½ cup of Parmesan, grated
— ¼ cup of plain Ritz crakers
— 2 to 3 cooked sausages, diced
Pre Heat your oven to 250C for 10 minutes. Roughly break the crackers and add one tablespoon of melted butter and mix well. Keep aside.
In a large saucepan over medium heat, melt the butter and add the flour. Stir it together and cook it for about a minute.
While constantly stirring, slowly add the milk and cook it for about four to five minutes or until the milk turns into a custard consistency. Season with salt and pepper to taste and take off the heat. Add all of the grated cheddar, mozzarella and half of the Parmesan, stir until all of the cheeses have melted. Add in the diced sausages and the cooked and drained pasta. Mix together until everything is well combined.
Put the mac and cheese into a casserole dish and sprinkle the crushed crackers and the remaining Parmesan evenly over the top. Bake for about 10 to 15 minutes or until the top is golden and bubbly.