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Remove the pan from the heat. Add the cooked pasta to the sauce and mix well to combine. Pour the macaroni mixture into a large 5-quart baking dish sprayed with no-stick cooking spray. Set aside. Add the Ritz crackers to your food processor and pulse until the crackers are crushed into fine crumbs.

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Bring the mixture to a boil, whisking frequently until the sauce has thickened, about 2-3 minutes. Remove from the heat and stir in all of the cheese, mustard powder, cayenne, salt and pepper. Stir until the cheese is fully melted. Stir in the pasta and transfer to the prepared baking dish.

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Whisk the milk and heavy cream into the roux until no lumps remain. Turn the heat up to medium-high, and bring to a gentle boil to thicken for 2-3 minutes. Pour a splash of more milk as needed to thin it out. Turn the heat back down and add 1 1/2 cups of each kind of cheese, continuing to stir until it's melted.

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Add salt and pepper to taste. Coat a 9×13 casserole dish with cooking spray and transfer the creamy mac and cheese to the dish. Evenly spread out. For an even cheesier flavor, add 1 1/2 cup shredded cheddar cheese to the top of the noodles. Crumble the 1 1/2 sleeves of Ritz crackers in a food processor.

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Pour the mac and cheese into a greased casserole dish (I used non-stick cooking spray.) Top with the reserved 2 cups of shredded cheese mixture and crushed Ritz crackers mixture. Bake at 375ºF for 20-25 minutes, or until cheese is melted and bubbly. (I like to bake mine for 20 minutes, then broil the top for 2-5 minutes until lightly browned.

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1. Preheat your oven to 350°F. 2. Place the Ritz crackers in a resealable plastic bag and crush them into fine crumbs using a rolling pin or the bottom of a heavy glass. 3. In a bowl, mix the crushed Ritz crackers with melted butter, garlic powder, onion powder, and grated parmesan cheese until well combined. 4.

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Gently fold the cooked macaroni into the cheese mixture. Pour evenly into the prepared pan. To make the topping, in a medium skillet, melt the butter over medium heat. Add the panko and crushed crackers and stir until the crumbs and crackers are coated in butter. Remove from heat and stir in the grated Parmesan cheese.

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Add enough sharp cheddar cheese so none of the noodles/onions are left exposed. Step 4. Repeat step 4 until the majority of the casserole dish is full, with your last layer being cheese. Step 5. Crumble Ritz crackers on top of the casserole, making sure not to leave any cheese exposed and to cover all the edges. Step 6

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Drain the drained water and set it aside in a colander. Heat the butter in a large pot with the onions, stirring frequently, until they are softened about 1 to 2 minutes. Bring the macaroni and cheese to a boil in a medium saucepan over medium heat, stirring constantly.

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Add Velveeta and cook until melted. Add noodles, stir until coated. Pour mixture into a greased 8x8 pan or 1 ½ quart baking dish. Top with shredded cheddar cheese. Mix the melted butter with the crumbled crackers. Sprinkle cracker mix over noodles. Bake for 20-25 minutes or until shredded cheese is fully melted.

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Combine the crushed crackers and melted butter in a mixing bowl and then sprinkle over the top of the macaroni and cheese. Cover tightly with foil and bake for about 45 minutes. Uncover, then bake an additional 10 to 15 minutes until the crumb topping is golden brown and the edges are bubbly.

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Add the pasta to the sauce and stir until the pasta is evenly coated. Transfer the mixture to a 9x13 baking dish. In a small bowl, crush the Ritz crackers and add the melted butter. Stir together and sprinkle over the top of the mac and cheese. Bake for 15 minutes or until golden brown and bubbly around the edges.

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In a double boiler, combine the three cheeses, milk and sriracha, stirring occasionally. Once the cheese has been incorporated add the onions in and mix well. Cook until sauce is smooth and coats the back of a spoon, about 10 minutes. Combine sauce and macaroni, pour into casserole dish. Sprinkle top with crushed Ritz crackers.

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Add in ground mustard, sugar, cracked pepper parmesan and stir until cheese is fully melted and a sauce like consistency! Add cooked noodles back in and stir until combined. Transfer to a 9x13 baking dish and top with other cup of shredded sharp cheddar. Topping: Add 1 to 2 tbs. melted butter to a bowl and crush up ritz crackers.

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Mix the ritz cracker crumbs and melted butter in a small bowl until evenly coated. Assemble dish. Top the mac and cheese with cracker topping, spreading it into an even layer. Bake mac and cheese. Broil in the oven for 8 to 13 minutes, or until the sauce is bubbling and the topping looks golden-brown.

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Slowly add cream, while whisking. Add in salt, pepper, mustard and worcestershire sauce. Reduce heat to low and continue to stir for about 5 minutes. In food processor, shred Gruyere and Cheddar cheese. Add to pot, stir until thoroughly combined. Add cooked macaroni to cheese mixture. Pour into a 13×9 dish.