Serves 6
Time: 30 minutes
½ cup (1 stick) butter or
black truffle butter
1 (3-oz.) package cream
cheese
¼ cup heavy cream
1¾ cups Half & Half
1 teaspoon garlic powder
½ cup Parmesan cheese, grated
Salt and ground black pepper,
to taste
2 cups Penne pasta
1½ cup white cheddar cheese,
grated
1 cup Asiago cheese, grated
Topping:
1 cup crushed Ritz crackers
(about 25 crackers)
¼ cup melted butter
1. Melt butter in a medium saucepan over low
heat. Mix in the cream cheese.
2. Stir in heavy cream, Half & Half, garlic powder,
Parmesan cheese, salt and pepper. Bring to a
boil. Decrease heat and simmer 10 to 15 min.
stirring often.
3. Cook the pasta and drain. Add prepared sauce,
cheddar cheese and Asiago cheese to the
pasta. Mix well.
4. Pour into an 8×8 inch baking pan. Mix together
Ritz crackers and melted butter and sprinkle
over the top. Bake at 350° for 15 min. or
until bubbly.
Serve with: Mixed vegetables.
Variations: Add chopped jalapenos. For a drier
mac and cheese, use a 9 x 13 casserole dish and
cook for 15 min. May also broil the cracker topping
after baking for a crunchier texture.
The Food Nanny: Liz Edmunds 