Dutch Oven Mac & Cheese - Food Club

Ingredients

• 1 (16-ounce) package large elbow macaroni pasta
• 1 cup sharp cheddar cheese block, shredded, plus more for topping
• 1 cup cheddar jack block, shredded
• 1 cup Swiss cheese block, shredded
• 1 cup low-moisture part-skim mozzarella cheese, shredded, plus more for topping
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 1 1/2 cups half & half
• 2 cups whole milk
• 4 ounces cream cheese, softened
• 1 tablespoon Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup crushed original snack crackers
• Preheat oven to 350°F. Bring salted water to a boil in Dutch oven. Cook pasta according to package instructions, about 9-10 minutes. Drain and set aside.
• Shred blocks of cheddar, cheddar jack, Swiss and mozzarella cheese using a grater, and set aside.
• Add cheddar, cheddar jack, Swiss, mozzarella, cream cheese, Worcestershire sauce, salt and pepper, and stir until cheese is completely melted and sauce is smooth.
• Return pasta to pot and toss well to coat. Sprinkle with additional sharp cheddar and mozzarella cheese. Cover and bake 20-25 minutes, or until cheese is bubbling.
• Sprinkle evenly with crushed snack crackers. Bake uncovered for an additional 5 minutes, or until topping is golden-brown and crispy. Serve and enjoy.