In a large saucepan over medium heat, melt the butter.
Measure out about ⅓ of the cheese (about 50/50 gruyere and cheddar) reserve it for the topping. Position a rack in the middle of the oven, then preheat the oven to 375☏. The pasta should still be quite underdone. Reserve for later.īoil a pot of water BUT DON’T SALT IT! (🎩For Real)Ĭook the pasta for 3 minutes, then drain and rinse with cold water to stop the cooking. Then drizzle over the Ritz crackers and stir to distribute the butter. In a microwave-safe bowl, melt the butter. In a bowl, roughly crush the Ritz crackers, leaving some of the pieces as large as dimes. Ichimi Togarashi to finish (🔥Perfect Pair) ½ pound (8 ounces or 226 grams) elbow macaroni or shells Makes one 2-quart casserole (4 main servings or 6 side servings) Ingredientsġ-1½ sleeves of Ritz crackers (~35 crackers)Ĥ tablespoons (54 grams) unsalted butter (🔥Seasoned to Perfection)Ģ ¼ cups (532 milliliters) milk - non-fat, skim, 1%, 2%, whole, any will work hereĦ ounces or 170 grams (~2½ cups) sharp white cheddar, grated (🔥By Weight)Ħ ounces or 170 grams (~2½ cups) gruyere, grated ( 🔥By Weight)ġ-3 tablespoons (15-45 grams) white miso paste (🔥Mighty Miso)
