Three Cheese Mac with Cheez-It Herb Crumb Crust

• 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
• 2 tablespoons grated aged Monterey Jack cheese
• 1/4 cup grated fontina cheese
• 2 tablespoons crumbled soft goat cheese
• 2 cups heavy cream
• Freshly ground black pepper

1. Set the oven to broil.
2. Add the pasta to a pot of boiling salted water and cook until al dente, 8 to 10 minutes.
3. Pulse the crackers in a food processor to a coarse consistency.
4. Mix with the chives and parsley.
5. Whisk the butter and flour in a medium saucepot over medium-high heat until fully incorporated and bubbly.
6. Add the milk and bring to a simmer, whisking the entire time.
7. Whisk in the cheeses, a little at a time, until thoroughly combined.
8. Add the heavy cream and season with salt and pepper.
9. Strain the pasta and mix with the cheesy sauce.
10. Spoon into oven-safe baking vessels and top with the crumb crust.
11. Place under the broiler until lightly toasted and bubbling, 3 to 5 minutes.
12. Watch carefully so the mac doesn't burn.

salt, penne pasta, crackers, fresh chives, parsley, butter, flour, milk, aged monterey, fontina cheese, goat cheese, heavy cream, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/three-cheese-mac-with-cheez-itreg-herb-crumb-crust-recipe.html (may not work)