The Ultimate Chile Mac & Cheese
Prep time
Cook time
Total time
A rich macaroni and cheese casserole just bursting with flavor, topped with a nutty crunchy Ritz cracker crumb topping. Guaranteed crowd pleaser!
Author: Anita Edge
Recipe type: casserole
Serves: 8
Ingredients
- ½ lb elbow macaroni
- 6 tablespoons butter
- 4 tablespoons all purpose flour
- 1 tablespoon dry mustard
- 3 cups milk
- ½ cup diced onion
- 1 bay leaf
- ½ teaspoon Paprika
- 1 large egg
- 12 oz sharp cheddar cheese, shredded (about 2 cups)
- 1 teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup diced mild green chiles
- ¼ cup chopped sun-dried tomatoes
- 1⅓ cup Ritz cracker crumbs
Instructions
- Preheat oven to 350 degrees. Cook the macaroni to al dente in a large pot of boiling, salted water.
- Meanwhile, in a separate pot melt 3 tbsp of butter on low heat. Whisk in the flour and mustard, stirring nonstop for 5 minutes to prevent lumps. Gradually stir in milk, salt, pepper, onion, bay leaf, paprika, green chile, and sun-dried tomatoes. Simmer and stir for 10 minutes to thicken, then remove bay leaf.
- Temper in the egg by adding some of the hot milk mixture while vigorously blending with a fork, then gradually adding to the milk mixture in the pot while stirring.
- Fold in 1½ cups of the cheese, stir a few minutes until cheese melts and blends in, then stir in the macaroni and pour into a 9" x 13" baking dish. Top with remaining cheese.
- Melt remaining 3 tbsp of butter in a saute pan and stir in the Ritz cracker crumbs. Top the macaroni with the cracker crumbs. Bake for 30 minutes at 350 degrees, remove from oven and let rest for 5 minutes before serving.
Notes
To prepare Ritz cracker crumbs, break crackers into blender or food processor and pulse.
Anita,
In the instructions, at the end of step 5, it says “Top with remaining Cheese.” At what point was the first addition of cheese, and how much of the cheese was added in first addition?
Thanks,
Ron Curry