Old-Fashioned Baked Macaroni and Cheese Recipe

Old fashioned baked macaroni and cheese in a casserole dish topped with a golden Ritz cracker crust.

5 from 17 votes

Old-Fashioned Baked Macaroni and Cheese Recipe

I’ve been making this Southern baked mac and cheese for over 50 years, and it never fails to bring rave reviews. With its creamy cheese sauce and buttery Ritz cracker topping, this recipe is old-fashioned comfort food you’ll want to share again and again.

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: American, Southern

Servings: servings

Calories: 398kcal

Author: Sharon Rigsby

Equipment

11'x15"'baking dish, 5 quarts

Ingredients

Macaroni and Cheese Ingredients:

16 ounces dry elbow macaroni
½ cup butter
½ cup all-purpose flour
2 teaspoons kosher salt
2 teaspoons ground mustard
5 cups whole milk
6 cups sharp shredded cheddar cheese
4 ounces cream cheese

Topping Ingredients

1 ½ cups Ritz cracker crumbs about 40 crackers
¼ cup butter melted
½ cup Parmesan cheese grated

Instructions

Preheat oven to 375°F
Cook pasta according to package directions to the al dente stage. Drain and set aside.
In a large pot or dutch oven, melt the butter over medium heat.
When the butter is melted, add the flour, salt, and mustard, a little at a time, whisking continually.
When the flour and butter mixture is smooth, add the milk, a little at a time. Keep whisking to make sure you don't have any lumps.
Continue to cook for about two minutes or until the sauce is thickened and smooth. Test the mixture by coating the back of a spoon with the sauce. Run your finger across the sauce. If the line is thick enough that it stays put without dripping or running, it's done.
Add the cheese slowly to the sauce, about a cup at a time, and stir until melted. Once you have added all the cheese, add the cream cheese and stir until combined. Remove the pan from the heat.
Add the pasta to the sauce and mix well to combine.
Pour the macaroni mixture into a large 5-quart baking dish (11" x 15"), sprayed with no-stick cooking spray. Set aside.
Add Ritz crackers to your food processor and pulse until the crackers are crushed into fine crumbs. Add the melted butter and parmesan cheese and mix well to combine.
Top your casserole evenly with the crumb mixture and bake for 30-35 minutes or until the sauce is bubbly and the crumb topping is crispy and golden brown.

Notes

Chef’s trick for creaminess: Stir in a splash of evaporated milk or even an egg yolk with your final cheese. It makes the sauce extra silky; one of those old-fashioned secrets Southern cooks have used for generations.

Crush the crackers easily: Skip the food processor, just put the Ritz crackers in a zip-top bag and crush them with a rolling pin (or even your hands) until finely crumbled.

Adjust the salt: If you’re substituting table salt for kosher, use only half the amount called for.

Make it gluten-free: Swap in gluten-free elbow macaroni, use ¼ cup cornstarch instead of flour, and replace Ritz with gluten-free panko crumbs.

Feed a crowd - or your freezer: This recipe makes enough for about 12 servings, making it perfect for potlucks and family gatherings. For smaller households, consider doing what I do: divide the mac and cheese into four freezer-friendly dishes. Bake one now and freeze the others for future meals.

Make it ahead: Assemble the casserole (without the topping) up to 24 hours in advance. Cover and refrigerate, then add the Ritz topping just before baking. If freezing, add the topping and freeze. Thaw overnight before baking.

Storing: Leftovers can be kept for 3–5 days in the fridge or up to 2 months in the freezer.

Reheating: To reheat leftovers in the oven, splash with a bit of water, cover with foil, and bake at 350°F for 25–30 minutes. For individual servings, microwave with a few drops of water for 30–60 seconds.

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