Baked mac and cheese with roasted garlic Ritz cracker topping

Crush the roasted garlic Ritz crackers in a Ziploc bag, letting the air out first.

Melt butter in a pot, add the crumbs and mix until coated; season with a little salt and a lot of pepper. Remove.

Melt more butter, add the onions and cook 5 to 6 minutes to soften and sweeten.

Add a little garlic until fragrant, then work in the flour to a dry, sandy paste and cook about a minute to lose the raw flour taste.

Add the 4 cups of whole milk gradually, stirring well after each addition (spatula first, then a whisk) so it is not lumpy; turn up the heat.

Simmer on low 5 to 6 minutes until thickened, whisking the bottom.

Add alternating handfuls of Monterey Jack and sharp cheddar, stirring each in until it starts to melt; season with a little salt and taste.

Mix in the drained elbow noodles and transfer to a greased container. Cool a little and refrigerate; it can be made two or three days ahead.

Spread the cracker topping over and bake in a 350 oven for 15 to 20 minutes.