Okay, so, I’ve been craving some good old comfort food lately, and what’s better than a big dish of baked macaroni and cheese? But not just any mac and cheese – I wanted that extra crunch, that buttery goodness on top. That’s when I thought, “Ritz crackers!” So, I decided to make baked macaroni and cheese with a Ritz topping, and let me tell you, it was a game-changer.
First things first, I gathered all my ingredients. I grabbed some elbow macaroni, a bunch of cheeses – sharp cheddar and Monterey Jack are my go-tos – butter, milk, flour for that creamy sauce, and of course, a sleeve of Ritz crackers. Oh, and some seasonings, you know, salt, pepper, the usual suspects.
I preheated the oven to 375 degrees Fahrenheit. While that was heating up, I got a big pot of salted water boiling and tossed in the macaroni. The trick is to cook it just a little under al dente, you know, still a bit firm, because it’s gonna cook more in the oven.

While the pasta was doing its thing, I started on the cheese sauce. I melted some butter in a saucepan, then whisked in some flour to make a roux. It’s like a thick paste, and it’s what makes the sauce all creamy and smooth. Then, I slowly poured in the milk, whisking constantly to avoid any lumps. Once it was all smooth and bubbly, I took it off the heat and stirred in those glorious shredded cheeses until they were all melted and gooey.
Next up, the Ritz topping. I crushed those buttery crackers into coarse crumbs – you can use a rolling pin or even your hands for this. I mixed the crumbs with some melted butter, because, why not? More butter, more better, right?
- Drain the cooked macaroni.
- Combine the macaroni with the cheese sauce in a greased baking dish.
- Sprinkle that Ritz cracker mixture all over the top.
Finally, I popped the whole thing in the oven and baked it for about 20-25 minutes, until the top was golden brown and the cheese sauce was bubbling around the edges. The smell that filled my kitchen was just heavenly.
The Result
When I pulled it out of the oven, I could barely wait for it to cool down. I scooped a big serving onto a plate, and oh boy, it was everything I had hoped for. The pasta was perfectly cooked, coated in that rich, creamy cheese sauce, and that Ritz topping… it added the perfect crunch and buttery flavor. It was pure comfort food heaven.
Seriously, if you’re looking for a mac and cheese recipe that’s a step above the rest, you gotta try this one. The Ritz cracker topping takes it to a whole new level. It’s easy, it’s cheesy, it’s crunchy, it’s everything you want in a baked mac and cheese. I will definitely be making this again, many times!
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