Baked Mac & Cheese with Crispy Ritz Topping
If comfort food had a crown jewel, it would undoubtedly be Baked Mac & Cheese with Crispy Ritz Topping. This dish takes the creamy, cheesy goodness of classic mac and cheese and elevates it with a buttery, crunchy topping made from crushed Ritz crackers. The combination of smooth cheese sauce, tender elbow macaroni, and that irresistible crispy topping creates a harmony of textures and flavors that’s impossible to resist. Whether you’re preparing a family dinner or bringing a dish to a potluck, this recipe is designed to be a crowd-pleaser with minimal fuss and maximum satisfaction.
Why It’s Crowd-Pleasing
There’s something universally appealing about mac and cheese, but this particular version has a few tricks up its sleeve that make it stand out. First, the use of two cheeses—cheddar and mozzarella—balances sharpness and meltiness perfectly. The cheddar provides that classic tangy bite, while the mozzarella adds stretch and creaminess. Second, the crispy Ritz cracker topping isn’t your average breadcrumb crust; it brings a unique buttery, salty crunch that complements the creamy pasta underneath. This textural contrast is what keeps people coming back for seconds and thirds.
Plus, this recipe is straightforward enough for cooks of all skill levels, making it an excellent choice for busy weeknights or special occasions alike. It’s also highly customizable if you want to add your own twist, which we’ll explore later. But at its core, this Baked Mac & Cheese with Crispy Ritz Topping is a warm hug on a plate that satisfies cravings and fills bellies.
Ingredient Rundown
- 8 oz elbow macaroni: The classic pasta shape for mac and cheese, perfect for holding onto the cheese sauce.
- 2 cups shredded cheddar cheese: Sharp and flavorful, it forms the base of the cheese sauce.
- 1 cup shredded mozzarella cheese: Adds creamy melt and stretchiness.
- 3 cups milk: Whole milk works best to create a rich, smooth sauce.
- 1/4 cup unsalted butter: Used to make the roux and for the crispy topping.
- 1/4 cup all-purpose flour: Thickens the cheese sauce to the perfect consistency.
- 1 teaspoon garlic powder: Adds subtle savory depth without overpowering.
- 1 teaspoon onion powder: Enhances the overall flavor complexity.
- Salt to taste: Balances and enhances all the flavors.
- Black pepper to taste: Adds a gentle heat and spice.
- 1 cup crushed Ritz crackers: The secret to that irresistible crispy, buttery topping.
- 2 tablespoons melted butter: Binds the cracker topping and adds richness.
Gear Checklist
- Large pot: For boiling the macaroni.
- Large mixing bowl: To mix the cracker topping.
- Whisk: Essential for making the roux and smooth cheese sauce.
- 9×13-inch baking dish: Perfect size for baking and serving.
- Measuring cups and spoons: For precise ingredient measurement.
- Cheese grater: For shredding cheese if not pre-shredded.
Make Baked Mac & Cheese with Crispy Ritz Topping: A Simple Method
Step 1: Cook the macaroni
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain the pasta and set aside.
Step 2: Prepare the cheese sauce
In the same pot or a separate saucepan, melt 1/4 cup of unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for about 1-2 minutes until you have a smooth, bubbly roux. Gradually add the 3 cups of milk, whisking constantly to avoid lumps. Cook the mixture until it thickens, about 5-7 minutes.
Step 3: Add the seasonings and cheese
Lower the heat and stir in garlic powder, onion powder, salt, and black pepper to taste. Slowly add the shredded cheddar and mozzarella cheeses, stirring continuously until melted and smooth.
Step 4: Combine pasta and cheese sauce
Return the drained elbow macaroni to the pot with the cheese sauce. Stir well to coat the pasta evenly.
Step 5: Prepare the crispy topping
In a mixing bowl, combine the crushed Ritz crackers with 2 tablespoons of melted butter. Mix until the cracker crumbs are evenly coated.
Step 6: Assemble and bake
Pour the cheesy macaroni mixture into a greased 9×13-inch baking dish. Evenly sprinkle the buttery Ritz cracker topping over the surface. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the topping is golden brown and crispy.
Step 7: Serve and enjoy
Let the baked mac and cheese cool for a few minutes before serving. This allows the sauce to thicken slightly and makes it easier to portion out.
Flavor-Forward Alternatives
- Add cooked bacon bits or diced ham for a smoky, savory twist.
- Mix in roasted garlic or caramelized onions for deeper flavor.
- Stir in a teaspoon of smoked paprika or cayenne pepper for a subtle kick.
- Swap mozzarella for pepper jack for a spicier cheese blend.
- Add steamed broccoli or cauliflower for extra nutrition and texture; try pairing with a Cauliflower Gratin for a veggie-packed meal.
- Top with shredded parmesan mixed into the cracker crumbs for an extra cheesy crust.
Common Errors (and Fixes)
- Cheese sauce too thin: Make sure to cook the roux long enough and gradually add milk while whisking to avoid lumps. If sauce is still thin, simmer a few more minutes to thicken.
- Topping soggy: Ensure the cracker crumbs are well coated in melted butter and spread evenly. Bake uncovered to allow moisture to escape.
- Macaroni overcooked: Cook pasta al dente since it will continue cooking in the oven.
- Cheese clumps: Use shredded cheese instead of block cheese chunks and add it gradually on low heat to melt smoothly.
Make Ahead Like a Pro
This Baked Mac & Cheese with Crispy Ritz Topping is perfect for preparing ahead of time. You can assemble the dish up to the baking step and cover it tightly with foil or plastic wrap. Store it in the fridge for up to 24 hours before baking. When ready, bake straight from the refrigerator, adding a few extra minutes to the baking time. Alternatively, you can fully bake it, cool completely, then refrigerate or freeze. To reheat, cover with foil and bake at 350°F until warmed through.
Troubleshooting Q&A
Can I use a different pasta shape?
Absolutely! While elbow macaroni is traditional, other small pasta shapes like shells, cavatappi, or penne also work well because they hold onto the cheese sauce nicely.
What if I don’t have Ritz crackers?
Substitute with buttery crackers or panko breadcrumbs mixed with melted butter to mimic the crispy, rich topping.
How do I make the cheese sauce gluten-free?
Replace the all-purpose flour with a gluten-free flour blend or cornstarch (use half the amount of cornstarch) to thicken the sauce without gluten.
Can I add vegetables directly into the mac and cheese?
Yes! Steamed or roasted vegetables like broccoli or cauliflower can be folded into the cheese sauce before baking. For inspiration, check out a delicious Broccoli Cheese Casserole recipe that complements this dish perfectly.
Explore More
- Baked Mac And Cheese – For more variations and tips on perfecting your mac and cheese.
- Cauliflower Gratin – A cheesy, creamy side that pairs beautifully with baked pasta dishes.
- Broccoli Cheese Casserole – Another comforting casserole featuring vibrant broccoli and gooey cheese.
Final Bite
This Baked Mac & Cheese with Crispy Ritz Topping recipe is the epitome of comfort food, balancing creamy, cheesy pasta with a buttery, crunchy crust. It’s simple enough for weeknight dinners yet special enough for gatherings. With a handful of pantry staples and a few easy steps, you can create a dish that delights every taste bud and leaves everyone begging for the recipe. So grab your elbow macaroni and get ready to bake up some golden, crispy, cheesy magic!
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Baked Mac & Cheese with Crispy Ritz Topping
Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain the pasta and set aside.
- In the same pot or a separate saucepan, melt 1/4 cup of unsalted butter over medium heat. Once melted, whisk in the all-purpose flour and cook for about 1-2 minutes until you have a smooth, bubbly roux. Gradually add the 3 cups of milk, whisking constantly to avoid lumps. Cook the mixture until it thickens, about 5-7 minutes.
- Lower the heat and stir in garlic powder, onion powder, salt, and black pepper to taste. Slowly add the shredded cheddar and mozzarella cheeses, stirring continuously until melted and smooth.
- Return the drained elbow macaroni to the pot with the cheese sauce. Stir well to coat the pasta evenly.
- In a mixing bowl, combine the crushed Ritz crackers with 2 tablespoons of melted butter. Mix until the cracker crumbs are evenly coated.
- Pour the cheesy macaroni mixture into a greased 9x13-inch baking dish. Evenly sprinkle the buttery Ritz cracker topping over the surface. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the topping is golden brown and crispy.
- Let the baked mac and cheese cool for a few minutes before serving. This allows the sauce to thicken slightly and makes it easier to portion out.
Notes
- For a smoky twist, add cooked bacon bits or diced ham before baking.
- Use gluten-free flour or cornstarch to make the cheese sauce gluten-free.
- Store assembled but unbaked mac and cheese in the fridge for up to 24 hours before baking.
- Substitute Ritz crackers with panko or buttery crackers if unavailable.
- Mix steamed vegetables like broccoli into the cheese sauce for added nutrition and texture.
