• 6servings
  • 45minutes

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D
MineralsNatrium, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Salt

  2. 1 pound penne pasta

  3. 1/2 box Cheez-it crackers

  4. 1 bunch fresh chives, chopped

  5. 1 bunch fresh flat-leaf parsley , chopped

  6. 2 tablespoons butter

  7. 2 tablespoons all-purpose flour

  8. 2 cups milk

  9. 2 tablespoons grated aged Monterey Jack cheese

  10. 1/4 cup grated fontina cheese

  11. 2 tablespoons crumbled soft goat cheese

  12. 2 cups heavy cream

  13. Freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Set the oven to broil. Add the pasta to a pot of boiling salted water and cook until al dente, 8 to 10 minutes.

  2. Pulse the crackers in a food processor to a coarse consistency. Mix with the chives and parsley.

  3. 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.

  4. 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.


Send feedback