Pinkies-Up Pasta

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Lightly grease a 9x13-inch or 3-quart baking dish.

Step 3 -Combine the cracker crumbs and the powdered ranch in a bowl.

Step 4 -Microwave 4 tablespoons of the butter in a bowl until melted and pour it over the cracker mixture, tossing to coat.

Step 5 -Cook the macaroni in a large pot of boiling salted water, stirring occasionally, until al dente.

Step 6 -Drain the pasta and reserve the pot.

Step 7 -Melt the remaining butter in the reserved pot over medium-high heat.

Step 8 -Add the onion and the garlic to the butter.

Step 9 -Cook the onion mixture, stirring, until it begins to soften, about 1-2 minutes.

Step 10 -Add the flour to the onion mixture and cook, stirring constantly, until a film starts to form on the bottom of the pot, about 1 minute.

Step 11 -Gradually whisk the milk into the onion mixture and whisk until smooth, after each addition.

Step 12 -Bring the sauce to a simmer and cook, whisking occasionally, until it is thickened and smooth, about 6-8 minutes.

Step 13 -Gradually add the cheddar and the Monterey Jack to the sauce, whisking until the cheese has melted, after each addition.

Step 14 -Season the sauce with the salt.

Step 15 -Stir the noodles into the sauce.

Step 16 -Transfer the pasta mixture to the prepared pan.

Step 17 -Top the pasta mixture with the cracker mixture.

Step 18 -Bake until the cheese is bubbly and the crumbs are golden-brown, about 18-20 minutes.

Step 19 -Allow the pasta to cool slightly before serving.