Yield: serves 12

Homemade Mac and Cheese

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ritz Cracker Mac and Cheese is made with two kinds of cheese and is topped with buttery Ritz crackers for a creamy, rich side or main dish that the whole family will love.

Ingredients

  • 16 oz elbow macaroni
  • 4 Tbsp butter
  • 2 cup skim milk
  • ½ cup flour
  • 2 cup heavy cream
  • 1 ½ tsp salt
  • ¾ tsp pepper
  • ½ tsp dry mustard
  • 1 Tbsp worcestershire sauce
  • ½ lb Gruyere cheese
  • 1 lb Cheddar Cheese
  • 24 Ritz crackers

Instructions

  1. Prepare macaroni according to package directions. Set aside.
  2. In large pot, melt butter. Add skim milk and bring to near boiling over medium high heat. Reduce heat to medium and sprinkle in flour. Whisk vigorously over medium heat for 1-2 minutes. Mixture should be thick and boiling. Slowly add cream, while whisking. Add in salt, pepper, mustard and worcestershire sauce. Reduce heat to low and continue to stir for about 5 minutes.
  3. In food processor, shred Gruyere and Cheddar cheese. Add to pot, stir until thoroughly combined.
  4. Add cooked macaroni to cheese mixture. Pour into a 13x9 dish.
  5. In large ziploc, crush 14 Ritz crackers. Sprinkle over top of macaroni. Lay 10 crackers on top, spaced evenly.
  6. Bake in a 375 degree oven, uncovered, for 30 minutes. Enjoy hot!

Notes

  • Do not overcook your pasta. You want it to have a little "bite" to it, so cooking al dente is very important. You'll still be baking mac and cheese, and don't want it mushy!
  • Use good quality cheese! Don't buy the preshredded bags of cheese. They just don't melt well, and the taste is not as good!
  • Whisk whisk whisk. Have everything measured out ahead of time, because you'll be whisking the entire cooking process so the sauce doesn't burn or stick!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 527Total Fat: 39gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 114mgSodium: 803mgCarbohydrates: 25gFiber: 1gSugar: 4gProtein: 20g

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