Save It This ultra—creamy baked mac and cheese has saved dinner on more tired nights than I can count. The buttery cracker topping turns pantry basics into cozy comfort that rivals anything from a restaurant and it is a guaranteed crowd—pleaser when you need it most.
I first threw this together on a whim during a busy work week just to satisfy a craving but it immediately became a go—to that my friends now beg for at game night and potlucks.
Ingredients
- Elbow macaroni: gives the dish its classic shape and holds plenty of cheese sauce use a sturdy pasta brand for best texture
- Sharp cheddar cheese: brings deep flavor and that signature golden color opt for hand—shredded cheese from a block for optimal melt
- Butter: forms the backbone of the roux for the sauce and adds the right amount of richness look for unsalted fresh butter to control the saltiness
- All purpose flour: helps thicken the sauce smoothly sift for extra silky results
- Milk: binds the sauce together and makes it creamy whole or two percent both work here just avoid skim for best texture and body
- Crushed buttery crackers: become the crisp topping choose rich crackers like Ritz or goldfish for best flavor and crunch
- Melted butter: mixes with the cracker topping to help it brown perfectly and add extra flavor
Instructions
- Cook the Pasta:
- Boil the macaroni following the time on the package until just shy of al dente then drain well and set it aside this prevents soggy noodles in the oven
- Make the Cheese Sauce:
- In a saucepan melt the butter over medium heat and sprinkle in the flour whisking constantly for about one minute to remove the raw flour taste slowly pour in the milk while whisking to keep it smooth cook until the sauce thickens slightly then add the shredded cheddar stirring until melted and glossy
- Combine Pasta and Sauce:
- Gently fold the cooked macaroni into the cheese sauce ensuring every noodle is coated evenly scrape everything into a lightly greased baking dish spreading out in an even layer
- Prepare and Add the Cracker Topping:
- Mix the crushed crackers with the melted butter in a bowl toss until every crumb is glistening with butter sprinkle this mixture evenly over the pasta and cheese layer for the ultimate crunchy finish
- Bake Until Golden and Bubbling:
- Bake the mac and cheese in a 375 degree Fahrenheit oven for twenty to twenty five minutes until the top is golden brown and the edges are bubbling let it cool for five minutes before serving to help the flavors settle
Save It I never get tired of the way sharp cheddar transforms the sauce into pure velvet That tang lifts every bite and always reminds me of cozy dinners after long school days My youngest nephew once called this magical yellow pasta and I think he was on to something
Storage Tips
This mac and cheese keeps well tightly wrapped in the fridge for up to four days Reheat in the oven at three hundred fifty degrees Fahrenheit covered so it stays creamy Add a pinch of extra cheese before reheating if you want to refresh the sauce
Ingredient Substitutions
Swap in Monterey Jack or Gruyere for half the cheddar for fancier flavor Gluten free pasta and crackers work well in this recipe too If you are out of crackers try panko breadcrumbs tossed in melted butter for a similar golden topping
Serving Suggestions
Serve it as a main dish with a crisp green salad or roasted broccoli For a heartier meal fold in sautéed greens or diced roasted vegetables before baking Leftovers make a delicious next day lunch either reheated or even cold for midnight snacking
Seasonal Adaptations
Add roasted butternut squash or pumpkin in the fall Fold in blanched peas or asparagus in spring Top with slices of heirloom tomato in summer for extra juiciness
Success Stories
One Thanksgiving I doubled the recipe and made it in a giant lasagna pan Every single helping disappeared before anyone touched the turkey My sister now insists it is the real star of the holiday This dish always gets requests for birthday dinners and new baby meal trains too
Freezer Meal Conversion
To make ahead freeze the assembled unbaked mac and cheese tightly wrapped It can go straight from freezer to oven just add ten to fifteen minutes onto the baking time If you want to keep the cracker topping crisp add it half way through baking
Save It This classic mac and cheese will win over kids and adults alike. Make it once and it will become your most requested comfort food forever.
Recipe FAQs
- → How do I make the cheese sauce extra smooth?
Whisk the flour and butter thoroughly before gradually adding milk, stirring constantly until fully combined before melting in the cheese. Use room temperature milk for best results.
- → Can I use a different type of cheese?
Absolutely! Try blends like Monterey Jack, mozzarella, or Gruyère for unique flavor depth. Avoid pre-shredded cheese for best melt.
- → Are there substitutions for the cracker topping?
Crushed panko or fresh breadcrumbs also work. For gluten-free needs, use certified gluten-free crackers or breadcrumbs.
- → Can this be made ahead of time?
Yes, assemble up to the baking step, refrigerate, and bake just before serving. Add a few extra minutes if baking from cold.
- → Is it possible to add vegetables or proteins?
Stir in peas, sautéed mushrooms, spinach, or cooked bacon to the cheese sauce for extra flavor and nutrients.