Add the flour cook for 1-2 minute stirring constantly (don't let it burn or brown). Cook for 2-3 minutes until you can smell the onions and the onions are somewhat translucent. In medium saucepan over medium heat, melt 3 tablespoons of butter, and add the onion. To prepare, have your flour already measured out and stir the seasonings into the measured milk. Grease a 2-quart baking dish with cooking spray or unsalted butter. When pasta is ready, drain, put back into pan and set aside.
#Toppings for macaroni and cheese cracker#
Add the cracker crumbs to the melted butter and mix. Melt 3 tablespoons of butter in a small fry pan or saucier. You should have about 3/4 cups of cracker crumbs. (The macaroni will continue to cook in the oven.) While the pasta is cooking, crush crackers into large crumbs. In a large pan, cook macaroni according to the package direction using the lesser time-al dente.Remove the foil continue baking until browned and bubbly, about 20 more minutes. Cover with aluminum foil and bake until heated through, about 25 minutes. Sprinkle the reserved cheddar and American cheese evenly over the pasta, then scatter the cracker mixture on top. Melt the remaining 4 tablespoons butter in a bowl in the microwave stir in the crushed crackers and parmesan. Brush a 9-by-13-inch baking dish with melted butter.Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Stir in the havarti and all but 1 cup each of the cheddar and American cheese cook, stirring, until the cheese just melts, about 1 more minute. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 5 minutes. Whisk in the flour, mustard powder, Worcestershire sauce, hot sauce and cayenne and cook, whisking, until the mixture is smooth and slightly golden, about 2 minutes. Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat.Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water. Add the pasta and cook until just slightly softened, about 6 minutes. Bring a large pot of salted water to a boil. For extra crispy topping, place under broiler after baking until bread crumbs turn golden brown.Place in the oven and bake for 12 to 15 minutes or until golden brown. Place macaroni mixture in a 13 by 9 baking dish and top with bread crumbs. Add cooked macaroni to cheese mixture and mix thoroughly.In a separate pan melt 2 tablespoons butter and then mix in panko bread crumbs until the butter is thoroughly absorbed.Cook until cheeses are fully melted, stirring occasionally. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook sauce on medium-low heat until thick and bubbly. Add cold milk and whisk vigorously until dissolved. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Bring to a boil and let cook until al dente, about 8 minutes. In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat.1 tablespoon freshly ground black pepper.The secret is how the panko bread crumbs on the top make it crunchy and yet the three cheeses add a real richness. Basically an adapted recipe from others I have tried.
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