Baked Macaroni and Cheese

Makes 6 to 8 servings

1 cup butter crackers, such as Ritz®, crushed
(about 24 crackers)
2 tablespoons unsalted butter, cold
3 cups dried macaroni
2 cups water
1 teaspoon kosher salt
2 cups milk (whole or reduced fat)
2 cups shredded Cheddar
2 cups shredded Monterey Jack
1 8-ounce package cream cheese, cold, cut into 8 pieces
Pinch freshly ground black pepper

Nutritional information per serving (based on 8 servings):
Calories 571 (54% from fat) • carb. 44g • pro. 23g • fat 34g • sat. fat 19g chol. 101mg • sod. 688mg • calc. 507mg • fiber 2g

1. Put the butter in a small microwaveable measuring cup or bowl.
Place in the Cuisinart® 3-in-1 Microwave AirFryer Plus. Select
Microwave, Butter Melt (A3) preset, and press Start. Carefully remove
from the oven. Mix the melted butter and crushed crackers together
in a small bowl. Reserve.
2. Put the pasta, water, and salt in a large (2-quart) microwave-safe
casserole dish, cover, and place in the Microwave AirFryer. Select
Microwave and set the time for 8 minutes and the power level to High
(10P); press Start. Pasta should be slightly undercooked.
3. Stir in the remaining ingredients, except for the crumb topping;
cover and return to the oven. Select Microwave and set the time
for 4 minutes and power level to High (PL10). Press Start.
Carefully remove and stir thoroughly.
4. Evenly sprinkle the reserved crumb topping over the top. Place in
the Microwave AirFryer. Select Oven/AirFry, and set the temperature
to 350°F and time for 15 minutes; press Start. Macaroni and cheese
is done when bubbly and topping is golden brown.
5. Carefully remove and let rest for 10 minutes. Serve warm.