Million Dollar Mac and Cheese

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with 1 tablespoon of melted butter. (5 minutes)

In a medium skillet, stir together crushed crackers and 3 tablespoons of melted butter. Cook over medium heat, stirring frequently, until lightly toasted. Remove from heat and set aside. (2 minutes)

In a large Dutch oven or heavy-bottomed pot, whisk together flour and remaining 4 tablespoons melted butter over medium heat. Cook, whisking constantly, until the mixture is blond in color but bubbly and has a slightly toasty aroma. (2 minutes)

Gradually add warm milk and half-and-half, whisking constantly until fully combined. Continue cooking over medium heat, whisking occasionally, until the milk mixture thickens enough to lightly coat the back of a spoon and leaves a trail when a finger is dragged through it. (2-4 minutes)

Remove from heat and whisk in Dijon mustard, salt, garlic powder, smoked paprika, and crushed vegetable bouillon until thoroughly dissolved and well combined. (1 minute)

Gradually whisk in shredded Cheddar cheese, smoked Cheddar cheese, and 1 cup of Colby-Jack cheese, adding one cup at a time and ensuring each addition is fully melted and smooth before adding the next. (5 minutes)

Stir in cooked cavatappi pasta until evenly coated with the cheese sauce. (2 minutes)

Spread half of the pasta mixture into the prepared baking dish. Top evenly with 1 cup of shredded mozzarella cheese and 1/2 cup of shredded Colby-Jack cheese. Dollop and spread sour cream evenly over the mozzarella mixture. (5 minutes)

Top with the remaining pasta mixture. Sprinkle evenly with the remaining 1 cup of mozzarella cheese and 1/2 cup of Colby-Jack cheese. (3 minutes)

Sprinkle the toasted cracker mixture evenly over the top of the mac and cheese. (2 minutes)

Bake in the preheated oven until the pasta mixture is bubbly around the edges and the topping is golden brown, approximately 25 to 30 minutes. If the topping begins to brown too quickly, loosely cover the dish with aluminum foil to prevent overbrowning. (25-30 minutes)

Remove from oven and let stand on a wire rack for 5 minutes before serving. Garnish with chopped fresh chives and serve immediately.