The Ultimate Old-Fashioned Baked Mac and Cheese with Buttery Ritz Cracker Topping

There’s nothing quite like a classic, homemade dish that transports you straight back to childhood. This old-fashioned baked mac and cheese recipe does exactly that, combining the comforting familiarity of sharp cheddar and tender elbow macaroni with an irresistible, buttery Ritz cracker topping. It’s more than just a meal; it’s a nostalgic experience, crafted from scratch to deliver unparalleled flavor and texture that makes it a perennial crowd-pleaser.

This version elevates simplicity to an art form. We start with a rich, creamy cheddar sauce meticulously made from scratch, ensuring a velvety texture and deep, cheesy flavor. This luxurious sauce perfectly coats every piece of tender elbow macaroni, creating a harmonious blend of flavors. The masterpiece is then crowned with a generous layer of crushed Ritz crackers, baked until golden brown and gloriously crisp, providing a delightful textural contrast to the soft pasta and smooth sauce.

The journey to this delectable dish begins in a saucepan, where butter and flour are transformed into a foundational roux. Whole milk is gradually whisked in, creating a smooth béchamel sauce, which then becomes the luscious vehicle for copious amounts of sharp cheddar cheese. Once the perfectly cooked pasta and the dreamy cheese sauce are united and transferred into a baking dish, the final touches are added: a sprinkle of extra cheese and that signature buttery Ritz cracker topping. Baked to golden perfection, the crumb topping forms an irresistible crust that crackles with every bite.

Whether you’re planning a festive holiday gathering (hello, Thanksgiving feast!), contributing to a potluck where you want your dish to be the star, or simply craving the ultimate comfort food on a cozy weeknight, this baked mac and cheese recipe is your answer. It’s the cheesiest, most satisfying version you’ll find. And if you’re a mac and cheese enthusiast, you might also enjoy my stovetop white cheddar mac and cheese for a different but equally delightful experience.

Recipe Highlights: Why This Baked Mac and Cheese Stands Out

• Quick and Easy Cheese Sauce from Scratch: This recipe demystifies the art of making a homemade cheese sauce. It begins with a quick roux – a simple mixture of melted butter and flour – which then effortlessly transforms into a creamy béchamel, a fundamental white sauce made with whole milk. This process is surprisingly beginner-friendly, requiring only a whisk and a few minutes of gentle stirring on the stovetop. The result is a smooth, lump-free sauce that forms the backbone of our incredibly cheesy mac.
• Classic Sharp Cheddar and Whole Milk for Authentic Flavor: To achieve that beloved old-fashioned taste, we keep our cheese selection straightforward and effective: premium sharp cheddar cheese. Its bold, tangy flavor is quintessential for mac and cheese, providing a depth that processed cheeses simply cannot match. Paired with rich whole milk, the sauce achieves an unparalleled creaminess and richness, delivering that nostalgic flavor without any fuss or unnecessary complexity.
• Irresistible Buttery Ritz Cracker Topping: What sets this baked mac and cheese apart is its signature topping. Crushed Ritz crackers, tossed with melted butter, bake up into a golden, crispy crust that offers a delightful contrast to the creamy interior. The distinct buttery, slightly salty flavor of Ritz crackers makes this topping truly irresistible, far superior to plain breadcrumbs, adding an extra layer of texture and savory goodness that everyone loves.

Essential Ingredients for Perfect Mac and Cheese

Crafting the perfect old-fashioned baked mac and cheese relies on a few key ingredients. Each component plays a crucial role in achieving the rich flavor and satisfying texture that makes this dish so iconic. Here’s a detailed look at what you’ll need and why:

• Elbow Macaroni: This classic pasta shape is truly traditional for mac and cheese, and for good reason! Its small, curved design creates perfect little pockets that capture and hold the creamy cheese sauce beautifully, ensuring every bite is packed with flavor. While other shapes can work, elbow macaroni provides that authentic, nostalgic feel.
• Unsalted Butter: Butter is a dual-purpose hero in this recipe. It forms the base of our rich cheese sauce, creating the roux, and is also essential for mixing with the crushed Ritz cracker crumbs to create that deliciously golden and crispy topping. Using unsalted butter allows you to control the overall saltiness of the dish more precisely.
• All-Purpose Flour: This is the crucial thickening agent for our cheese sauce. When whisked with melted butter, it creates a roux that serves as the foundation for the béchamel, ensuring a smooth, velvety sauce without any lumps, transforming liquid milk into a rich, coating consistency.
• Whole Milk: For an undeniably creamy and rich sauce, whole milk is non-negotiable. Its higher fat content contributes significantly to the luxurious texture and deep flavor. While you could use lower-fat milk, it might result in a thinner, less satisfying sauce.
• Seasoning: A carefully selected blend of seasonings elevates the cheese sauce from good to spectacular.
  • Kosher Salt: Enhances all the flavors, bringing out the best in the cheese and pasta.
  • Black Pepper: Adds a subtle warmth and a touch of piquant spice.
  • Dry Mustard: This secret ingredient doesn’t make the mac and cheese taste like mustard; instead, it subtly amplifies the cheesy flavor, adding depth and complexity.
  • Garlic Powder: Provides a mild, aromatic hint of garlic that complements the richness of the cheese without overpowering it.
• Shredded Sharp Cheddar Cheese: This is the star of our dish! Shredded sharp cheddar melts beautifully into the sauce, imparting its bold, tangy, and intensely cheesy flavor. For the best melt and flavor, I highly recommend buying a block of cheese and shredding it yourself, as pre-shredded cheese often contains anti-caking agents that can hinder smooth melting.
• Ritz Crackers: These iconic crackers are crushed to create our signature buttery, crunchy topping. Their unique buttery flavor and delicate texture transform into a golden, irresistible crust when baked, providing a fantastic contrast to the creamy pasta below.
• Chopped Parsley: While optional, a sprinkle of fresh chopped parsley after baking adds a vibrant pop of color and a touch of fresh herbaceousness, brightening the dish and making it look even more appealing.

For the exact quantities and detailed measurements, please refer to the comprehensive recipe card below.

Step 1: Prepare the Pasta and Baking Dish

Begin by preheating your oven to 350°F (175°C). While the oven heats, lightly grease a 9×13 inch baking dish. This will prevent the mac and cheese from sticking and make for easier serving. Next, cook your elbow macaroni in a large pot of generously salted boiling water. It’s crucial to cook the pasta until it’s 1-2 minutes *shy* of al dente. Remember, the noodles will continue to cook and absorb moisture in the oven, so slightly undercooking them ensures they remain perfectly tender, not mushy. Once cooked, drain the pasta thoroughly and set it aside.

Step 2: Start the Creamy Cheese Sauce (Roux & Béchamel)

While your noodles are cooking, begin preparing the foundational cheese sauce. In a large saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the all-purpose flour. Continue to whisk and cook this mixture, known as a roux, for 1 to 2 minutes. This step is vital to cook out the raw flour taste, ensuring your sauce has a clean, buttery flavor. Next, add the kosher salt, black pepper, dry mustard, and garlic powder to the roux, whisking until all the spices are fully incorporated and the mixture is smooth.

Now, slowly and gradually pour in the whole milk, whisking continuously as you pour. This slow addition and constant whisking are key to preventing lumps and ensuring a smooth, silky béchamel sauce. Bring the sauce to a low simmer, stirring frequently to prevent scorching on the bottom. Allow it to cook for about 3-5 minutes, or until the sauce thickens slightly and is able to coat the back of a spoon. Don’t let it boil vigorously; a gentle simmer is all you need.

Step 3: Incorporate the Sharp Cheddar Cheese

Once the béchamel has thickened, remove the saucepan from the heat immediately. This prevents the sauce from becoming too thick or potentially curdling the cheese. Now, it’s time for the star ingredient: the sharp cheddar cheese. Add 4 cups of the shredded cheddar to the sauce, one handful at a time. After each addition, stir gently until the cheese is completely melted and smooth before adding the next handful. Taking your time with this step is crucial; it ensures the cheese melts evenly and integrates seamlessly into the sauce, preventing any clumping. Remember to reserve the remaining 1 cup of shredded cheddar for topping the mac and cheese later.

Step 4: Combine Pasta and Sauce, Then Layer

With your cheese sauce ready, it’s time to bring everything together. Add the drained, slightly undercooked elbow macaroni to the saucepan with the creamy cheese sauce. Gently stir to ensure every single noodle is thoroughly coated in the rich, cheesy goodness. Once combined, transfer the mac and cheese mixture evenly into your prepared 9×13 baking dish. Spread it out so it forms a consistent layer. Then, sprinkle the reserved 1 cup of shredded cheddar cheese over the top of the pasta. This layer of cheese underneath the cracker topping will melt beautifully, adding extra cheesiness to the crust.

Step 5: Prepare and Add the Buttery Ritz Cracker Topping

Now for the iconic Ritz cracker topping! You have a couple of easy methods for crushing the crackers. For a quick and mess-free approach, place one sleeve of Ritz crackers into a gallon-size zip-top bag, seal it, and use a rolling pin to crush them into fine, even crumbs. Alternatively, for even faster results, you can pulse the crackers in a food processor until fine. Once crushed, transfer the crumbs to a small bowl. Add the 2 tablespoons of melted unsalted butter and the chopped fresh or dried parsley to the crumbs, mixing well until the crumbs are evenly coated. Finally, sprinkle this buttery, herby Ritz topping evenly over the entire surface of the mac and cheese in the baking dish, creating a delightful golden crust that will become crispy and flavorful when baked.

Step 6: Bake to Golden Perfection and Serve

Place the baking dish in your preheated oven and bake uncovered for 25–30 minutes. You’ll know it’s ready when the cheese sauce is bubbly around the edges and the Ritz cracker topping has turned a beautiful golden brown and appears deliciously crisp. Once baked, remove the mac and cheese from the oven. It’s important to let it rest for 5–10 minutes before serving. This brief resting period allows the sauce to set slightly, making it creamier and preventing it from being too runny. It also allows the flavors to meld beautifully. Scoop out generous portions and enjoy this ultimate comfort food!

Essential Kitchen Tools for Homemade Mac and Cheese

Making homemade baked mac and cheese doesn’t require a lot of fancy equipment, but having the right tools can make the process much smoother and more enjoyable. Here’s what you’ll need:

• A large pot is essential for boiling the pasta. Ensure it’s big enough to allow the macaroni to cook freely in plenty of salted water, preventing it from sticking together.
• A large saucepan is needed for crafting the creamy cheese sauce. Its size should accommodate whisking comfortably without spills, and it should be heavy-bottomed to ensure even heat distribution and prevent the sauce from scorching.
• A sturdy whisk is your best friend for making the cheese sauce. It’s crucial for smoothly incorporating the flour into the butter to create the roux, and then for whisking in the milk and cheese without creating lumps.
• To bake this glorious dish, you’ll want a 9×13 inch baking dish, or something of similar capacity (approximately 3.5 quarts or larger). This size is ideal for feeding a crowd and ensuring the mac and cheese bakes evenly with a perfect golden crust.
• For creating the buttery Ritz cracker topping, I find a food processor incredibly efficient for blitzing the crackers into fine, even crumbs. However, if you don’t have one, it’s just as easy to crush them by hand in a gallon-size Ziploc baggie using a rolling pin. My food processor also boasts a handy cheese shredding disc, which makes shredding a block of cheese a breeze and ensures the freshest, smoothest melt for your sauce.

Behind the Recipe: Tips for Success from Kelsey Smith

Mac and cheese has always held a special place in my heart as the ultimate comfort food. The combination of creamy, rich cheese and tender pasta is simply unbeatable, and I truly believe you’ll adore the salty, buttery crunch of that Ritz cracker topping as much as I do. It adds that extra layer of texture and flavor that makes this recipe truly stand out.

Here are my top tips for ensuring your old-fashioned baked mac and cheese is nothing short of perfection:

• Use Freshly Shredded Cheese: I know, I know, I’m usually the queen of shortcut cooking, but this is one area where a little extra effort makes a huge difference. Pre-shredded cheeses often contain cellulose or anti-caking agents that can prevent them from melting as smoothly, sometimes resulting in a slightly grainy sauce. Taking a few extra minutes to shred your own block of sharp cheddar will yield a much creamier, silkier, and more luscious cheese sauce. Trust me, it’s worth it!
• Slightly Undercook the Pasta: This is a crucial step for baked mac and cheese. You want the pasta to be 1-2 minutes shy of al dente – meaning it should still have a slight bite to it. The noodles will continue to cook and absorb some of the rich cheese sauce while baking in the oven. If you cook them fully before baking, they risk becoming overcooked and mushy, losing that satisfying texture.
• Slow and Steady for the Sauce: When adding the milk to your butter and flour roux, pour it in slowly and whisk continuously. This technique helps prevent lumps, creating a perfectly smooth béchamel. Keep the heat at medium and stir frequently as the sauce thickens to avoid scorching or curdling. The sauce is ready when it coats the back of a spoon.
• Don’t Rush the Cheese Melting: Once the béchamel is off the heat, add the shredded cheddar in small handfuls, stirring until each batch is completely melted and smooth before adding more. Rushing this step or adding all the cheese at once can lead to a clumpy or greasy sauce. Patience here ensures a velvety, homogenous cheese sauce.
• Let it Rest: After taking your bubbly, golden mac and cheese out of the oven, allow it to sit for 5-10 minutes before serving. This resting period allows the sauce to set slightly, making for cleaner scoops and a richer, more cohesive texture. It also prevents the cheese from being too runny.

Frequently Asked Questions About Baked Mac and Cheese

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Old Fashioned Baked Mac and Cheese with Ritz Crackers

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