So, as you have probably guessed by now, I have a fav go to recipe blog. Half Baked Harvest, a blog and now cookbook by instagram star, Tieghan Gerard, is really a one stop shop for all things food. She also has some great tips on kitchen and barn renovations!
Here is an absolute classic but with a twist, I can’t wait to try it! Enjoy!
Serves: 8 people
PREP TIME: 20 MINUTES
COOK TIME: 40 minutes
TOTAL TIME: 1 hour
What you’ll need…
- 6 tablespoons salted butter
- 1-2 cloves garlic, grated
- 1 cup crushed Ritz crackers
- 1 pound of your favorite short cut pasta
- 2 ounces cream cheese, cubed
- 2 cups milk
- 1 cup sharp white cheddar cheese
- 1 cup shredded Havarti or fontina cheese
- 4-6 ounces Brie, rind removed and chopped
- 1/4Â cup basil pesto, homemade or store bought
- 1/4Â teaspoon mustard powder
- 1/4 teaspoon cayenne pepper  use more or less to taste
- salt and black pepper
- 1 cup cherry tomatoes, halved
- 1 cup mozzarella cheese
- 1-2Â regular or heirloom tomatoes, sliced
- fresh basil, for serving
Method
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
- In a large pot, bring 4 cups of water to a boil over high heat. Add 1 teaspoon salt and the pasta. Cook, stirring occasionally, for 8 minutes. Do not drain the water. Stir in the milk, cream cheese, mustard, cayenne, and a pinch each of salt and pepper. Cook until the cream cheese has melted and the pasta is al dente, about 4-5 minutes.
- Add the cheddar, Havarti, brie, and 3 tablespoons butter. Stir until melted and creamy. Remove from the heat. Stir in the pesto and cherry tomatoes.
- Transfer the mixture to the prepared baking dish. Top with the mozzarella. Lay on the tomato slices. Season with salt and pepper.
- In a medium bowl, stir together the crackers, the remaining 3 tablespoons of butter, and the garlic. Sprinkle the crumbs evenly over the mac and cheese. Bake until the sauce is bubbling and the crumbs are golden, about 20 minutes. Eat and enjoy!
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