Macaroni and Cheese with Cheez-It Herb Crumb Crust

My name is Lisa and I relate food to everything. Even friendship. Sometimes I come across a recipe and automatically think of someone and tons of memories come to mind. Even friends and colleagues. 

This recipe is for someone close to me. We've been friends for a long time. To sum it up, he's a stupendous friend, teacher, father, and husband. I am so glad to know him. I know that this recipe would be absolutely loved by him and his family. So, here it goes. B, this one's for you. I hope that you and your family are well.

Ingredients

Salt

1 pound penne pasta

1/2 box Cheez-it crackers

1 bunch fresh chives, chopped

1 bunch fresh flat-leaf parsley, chopped

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups milk

1/4 cup grated aged Monterey Jack cheese

1/4 cup cheddar cheese

2 cups heavy cream

Freshly ground black pepper

Directions

Set the oven to broil. Add the pasta to a pot of boiling salted water and cook until al dente, 8 to 10 minutes.

Pulse the crackers in a food processor to a coarse consistency. Mix with the chives and parsley.

Whisk the butter and flour in a medium saucepot over medium-high heat until fully incorporated and bubbly. Add the milk and bring to a simmer, whisking the entire time. Whisk in the cheeses, a little at a time, until thoroughly combined. Add the heavy cream and season with salt and pepper.

Strain the pasta and mix with the cheesy sauce. Spoon into oven-safe baking vessels and top with the crumb crust. Place under the broiler until lightly toasted and bubbling, 3 to 5 minutes. Watch carefully so the mac doesn't burn.

Source: adapted from Food Network