Step 1

Preheat oven to 350˚F (180˚C).

Step 2

In a large pan, melt 4 tablespoons of butter over medium heat. Whisk in the flour, reducing heat to medium-low, cooking for 1 minute.

Step 3

Gradually whisk in the milk and water. Add the macaroni and cook over medium-high heat until boiling. Stir frequently for 8 to 10 minutes, until the pasta is al dente.

Step 4

Remove the pan from the heat and add the cream cheese, cheddar cheese, fontina, Gouda, and cayenne, and season with salt and pepper. Stir until fully combined.

Step 5

Transfer the mixture to a grease baking dish.

Step 6

In a medium skillet, melt the remaining 3 tablespoons of butter over medium-low heat. Add the garlic and cook for 30 seconds, stirring frequently.

Step 7

Add the crushed crackers and stir to combine. Toast the crumbs until browned, stirring for 3 to 5 minutes. Remove the pan from the heat.

Step 8

Sprinkle the toasted crumbs over the macaroni and cheese, and bake for 15 to 20 minutes.

Step 9

Remove from the oven and rest for 5 minutes.

Step 10

Serve with fresh basil

Step 11

Enjoy!