1-First, preheat your oven to 350 degrees F and prepare a half sheet pan by spraying it with nonstick spray. Then, bring a pot of salted water to a boil and cook 1 pound of elbow or Italian macaroni according to package directions until al dente, then drain and spread it on the sheet pan.

2-Next, in a large saucepan, melt ¼ cup butter over medium heat and whisk in ¼ cup all-purpose flour to form a roux, cooking it for 3 to 4 minutes until it’s golden and fragrant. Slowly whisk in 1 ½ cups milk and 3 cups heavy cream, letting the sauce thicken as you go, and add kosher salt, pepper, a pinch of nutmeg, and 1 teaspoon Dijon mustard. Cook for another 5 minutes until thickened, then reduce heat and stir in about three quarters of the grated cheeses 12 ounces fontina, 8 ounces havarti, 8 ounces sharp cheddar, and 8 ounces gruyere one handful at a time until smooth.

3-Pour the cheese sauce over the pasta on the sheet pan and mix well, then sprinkle the remaining cheese evenly on top. Add ½ cup seasoned bread crumbs and 1 cup crushed crackers over the top for that essential crunchy texture. Bake for 30 to 35 minutes until the top is golden and bubbly, and serve hot with fresh chives for topping. For adaptations, substitute ingredients in each step to fit dietary needs, like using gluten-free pasta if needed. If you’re looking for more ideas, check out our other easy dinner recipes on the blog.