Cheesy Mac Cracker Topping (Printable Version)

Creamy mac and cheese under a crisp, buttery cracker topping. Comforting, easy, and perfect for gatherings or weeknights.

# What You'll Need:

→ Pasta & Sauce

01 - 12 ounces elbow macaroni
02 - 2 cups sharp cheddar cheese, shredded
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1.5 cups whole milk or 2% milk

→ Topping

06 - 1.5 cups crushed buttery crackers, such as Ritz or goldfish
07 - 2 tablespoons unsalted butter, melted

# Directions:

01 - Bring a large pot of salted water to a boil. Cook elbow macaroni according to package instructions until al dente. Drain thoroughly and set aside.
02 - In a saucepan set over medium heat, melt butter. Whisk in flour and cook for 1 minute, stirring constantly. Gradually pour in milk, whisking until mixture is smooth. Add shredded cheddar cheese and stir until fully melted and creamy.
03 - Add drained macaroni to the cheese sauce, folding gently to coat pasta evenly. Transfer mixture to an oven-safe baking dish.
04 - Stir melted butter into crushed crackers until evenly combined. Distribute cracker mixture across the top of the macaroni and cheese.
05 - Set oven to 375°F. Bake dish for 20 to 25 minutes, or until top is golden brown and edges are bubbling. Allow to cool briefly before serving.

# Additional Tips::

01 -
  • Uses easy—to—find pantry staples
  • Ready to eat in about half an hour
  • Crunchy buttery cracker topping makes every bite special
  • Family—friendly and easy to double for a crowd
  • Vegetarian friendly
02 -
  • Great source of comfort and nostalgia
  • Freezes beautifully for make ahead meals
  • Easily adaptable for ingredient swaps or dietary needs
03 -
  • Toast the flour in the butter long enough to lose the raw flavor for a richer sauce
  • Hand shred your cheese as it melts smoother and blends better than pre—shredded bags
  • Letting the casserole rest for five minutes after baking keeps the sauce lusciously creamy and makes for easy serving

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