Description
This classic Golden Macaroni and Cheese recipe features creamy, cheesy elbow macaroni baked to perfection with a crispy Ritz cracker topping. Ready in just under 30 minutes, it’s a comforting and crowd-pleasing dish that’s perfect for weeknight dinners or family gatherings.
Ingredients
Scale
Macaroni and Cheese
- 2 cups dry elbow macaroni pasta
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 cup milk
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp dry mustard
- ¼ tsp onion powder
- 1 tsp Worcestershire sauce
- 1 cup shredded cheddar cheese
Topping
- Crushed Ritz crackers (amount: approximately ½ to ¾ cup)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400ºF (205ºC). Lightly spray an 8×8-inch baking pan with cooking spray to prevent sticking and set it aside for later.
- Cook Pasta: Boil the elbow macaroni according to the package directions until al dente. Drain well and set aside to keep warm.
- Make Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the all-purpose flour and cook for about 1 minute to form a roux. Gradually whisk in the milk, stirring continuously until the mixture thickens to a creamy sauce. Add salt, black pepper, dry mustard, onion powder, and Worcestershire sauce. Stir in the shredded cheddar cheese until completely melted and smooth. Remove the sauce from heat.
- Combine Pasta and Sauce: Stir the cooked macaroni into the cheese sauce until all pasta is evenly coated.
- Assemble and Top: Pour the macaroni and cheese mixture into the prepared baking pan, spreading it evenly. Sprinkle a generous layer of crushed Ritz crackers evenly over the top for a crunchy finish.
- Bake: Bake in the preheated oven for 20 minutes or until the sauce is bubbly and the cracker topping is golden brown.
- Serve: Remove from the oven and let it cool slightly before serving to enjoy a perfect melt-in-your-mouth creamy and crispy macaroni and cheese.
Notes
- You can substitute sharp cheddar with a mix of cheddar and mozzarella for a stretchier cheese texture.
- If you prefer a thinner sauce, add a little more milk before baking.
- For an extra crunchy topping, mix the crushed Ritz crackers with a tablespoon of melted butter before sprinkling.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.
- This recipe is not gluten-free due to pasta and flour but can be adapted using gluten-free pasta and flour alternatives.
