Simple One-Pot Macaroni and Cheese

Ingredients:

For the Optional Topping:

• 2 tbsp unsalted butter
• 24 Ritz crackers, crushed (approx. 1 cup plus 2 tbsp)
• 1/8 tsp freshly ground black pepper
• A pinch of kosher salt

For the Mac and Cheese:

• 1 tbsp unsalted butter
• 1/2 tsp ground mustard
• 1/2 tsp freshly ground black pepper, plus extra as needed
• A pinch of cayenne pepper (optional)
• 4 cups water
• 2 cups half-and-half
• 1 tsp kosher salt, plus extra as needed
• 1 lb elbow macaroni
• 4 oz cream cheese, cubed (at room temperature)
• 8 oz sharp cheddar cheese, freshly grated (approx. 2 packed cups)
• 4 oz Monterey Jack cheese, freshly grated (approx. 1 packed cup)

Instructions:

1. Prepare the Optional Topping:
   • In a 10-inch Dutch oven or similar heavy pot, melt 2 tbsp of butter over medium heat. Stir in the crushed Ritz crackers, black pepper, and salt, coating them well in the melted butter. Toast them, stirring frequently, until golden (about 2-4 minutes), then transfer to a plate to cool. Wipe the pot clean.
2. Make the Mac and Cheese:
   • Using the same pot, melt 1 tbsp of butter over medium heat. Mix in the ground mustard, 1/2 tsp black pepper, and cayenne (if using), stirring until fragrant (about 15-30 seconds). Be careful not to let the spices or butter brown.
   • Pour in the water, half-and-half, and 1 tsp kosher salt, stirring to blend. Bring this to a boil over high heat, uncovered.
3. Cook the Pasta:
   • Once boiling, add the elbow macaroni. Adjust the heat as necessary to keep a vigorous boil without overflowing. Cook uncovered, stirring occasionally, until the macaroni is tender and the liquid has reduced to just visible around the edges (about 6-9 minutes).
   • Remove from heat.
4. Add the Cheeses:
   • Stir in the cubed cream cheese until mostly melted. Then, add the grated cheddar and Monterey Jack, stirring until the cheeses have fully melted into a creamy sauce.
5. Season and Serve:
   • Taste and adjust seasoning with additional salt and pepper if needed. Serve hot, garnished with the toasted Ritz cracker topping if desired.

Leftovers can be kept in an airtight container in the fridge for up to 5 days. Enjoy this comforting, creamy mac and cheese with minimal cleanup!