• 4 ounces of Ritz Crackers
  • 1 cup panko bread crumbs
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon olive opil
  • 1 large sweet onion (such as a vidalia), diced
  • 8 cups water
  • 2 cups elbow macaroni
  • 3 cups heavy cream
  • 1 1/2 cups shredded gouda cheese (about 8 ounces)
  • 1 tablespoon worcestershire suace
  • 1 tablespoon green hot pepper sauce
  • 1/2 cup grated parmesan cheese


  • Preheat oven to 400 degrees
  • Lightly butter a 9 x 13 inch baking dish.
  • In a food processor, pulse the crackers, bread crumbs, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper, until coarsely ground.
  • Place the mixture in a large bowl and combine with melted butter.
  • Set the cracker mixture aside.
  • Heat the olive oil and onion in a medium skillet over medium-high heat for 5 to 6 minutes, until the onion is translucent.
  • Bring the water to a boil in a large stockpot and add 1/2 teaspoon of the salt.
  • Add the macaroni and cook over high heat for about 12 minutes or until just tender or al dente.
  • Drain the pasta and return to the stock pot.
  • Add the onion, cream, gouda cheese, worcestershire, hot pepper sauce, and the remaining 1/2 teaspoon salt and 1/2 teaspoon pepper.
  • Cook over high heat, stirring frequently for about 4 minutes or until the cheese is melted.
  • Sprinkle half of the bread crumb mixture evenly on the bottom of the prepared baking dish.
  • Pour in the macaroni mixture and top with the remaining bread crumb mixture.
  • Sprinkle the Parmesan cheese on top and bake for about 15 minutes or until golden brown.
  • Turn the oven off and the the casserole rest inside for 5 minutes before serving.