Druthers Mac Recipe

Preheat the oven to 375°F (190°C). Place a large pot of water on high heat and bring to a rolling boil. Add 1 tbsp salt.

Cook 1 lb cavatappi in boiling water until al dente, about 8–10 minutes (follow package guidance). Reserve 1 cup of pasta cooking water, then drain the pasta and return it to the pot. Add 2 tbsp butter to the hot pasta and toss to coat; set aside while you make the sauce.

In a medium saucepan over medium heat, melt 3 tbsp unsalted butter until foaming but not browned (about 1–2 minutes).

Whisk in 3 tbsp all-purpose flour to form a roux. Cook, whisking constantly, for 1–2 minutes until the raw flour smell cooks off but the roux remains pale (do not let it darken).

Gradually whisk in 3 cups whole milk and 1 cup heavy cream, adding a little at a time to keep the mixture smooth. Bring the mixture to a gentle simmer, whisking frequently, until it thickens and coats the back of a spoon, about 4–6 minutes.

Enrich & Flavor

Lower the heat to low. Whisk in 2 oz softened cream cheese until smooth. Add 1 tsp Dijon mustard, 1/2 tsp Worcestershire, 1/2 tsp ground black pepper, 3/4 tsp kosher salt, and a pinch of cayenne if using. Taste and adjust seasoning.

Add Cheeses

Remove the sauce from direct heat. Gradually stir in the shredded cheeses in batches: 1 cup sharp cheddar, 1 cup white cheddar, 1/2 cup fontina, 1/2 cup gruyère, 1/2 cup mozzarella, and 1/2 cup grated parmesan. Stir until each addition melts and the sauce is smooth and homogenous. If the sauce is too thick, add 1–3 tbsp reserved pasta water to loosen slightly.

Fold the cheese sauce into the buttered cavatappi in the pot until all pasta is evenly coated. If baking in a dish, transfer the sauced pasta to a 9x13-inch baking dish or an equivalent ovenproof pan, spreading into an even layer.

Prepare the Ritz topping: place 2 cups of crackers in a sealed plastic bag and crush with a rolling pin or pulse in a food processor until coarse crumbs remain (some small pieces for texture).

Mix the crushed crackers with 4 tbsp melted butter, 2 tbsp grated parmesan, and 1 tbsp finely chopped parsley (if using) until combined and moistened.

Evenly sprinkle the cracker mixture over the top of the sauced pasta. For extra browning, dot the top with a few small pieces of butter or an additional tablespoon of melted butter.

Bake in the preheated 375°F (190°C) oven until the topping is golden and the sauce is bubbly around the edges, about 20–25 minutes. If you want a crispier top, broil on high for 1–2 minutes—watch closely to avoid burning.

Remove from the oven and let rest for 5–10 minutes to set. Garnish with a light sprinkle of additional grated parmesan or chopped parsley before serving.