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Directions

• Preheat oven to 350˚F (180˚C).
• Melt 4 tablespoons of butter in a large pan over medium heat. Whisk in the flour, reducing heat to medium-low, cooking for 1 minute.
• Whisk in the milk and water gradually. Add the macaroni and cook over medium-high heat until boiling. Mix frequently for 8 to 10 minutes.
• 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.
• Place the mixture to a grease baking dish.
• In a medium pan, melt the remaining 3 tablespoons of butter over medium-low heat. Add the garlic and cook for 30 seconds, stirring frequently.
• 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.
• Shower the toasted crumbs over the macaroni and cheese, and bake for 15 to 20 minutes.
• Remove from the oven and rest for 5 minutes and serve with fresh basil.