Macaroni & Cheese Casserole
We are a diehard macaroni and cheese fan. Ironically, it wasn’t one of those foods that we begged for as a kid, but have fallen in love with as an adult. Sure, if it was offered to us we ate it, but we never went out of our way to throw a tantrum for a bowl of shells and cheese. However, after discovering the memorable rich-ness that is from-scratch macaroni and cheese, our taste buds have never been the same. We have no shortage of macaroni and cheese recipes here on the site, but that doesn’t stop us from trying new ones as they fall into our lap. This one is a basic baked version, similar to the Baked Mac n’ Cheese, but using only one type of cheese instead of three. It bakes up thick, cheesy and bubbly with a Ritz cracker crust. Completely irresistible, we tell you.
We got this recipe from our grandma, who was in the midst of giving us a another recipe when she pulled this one out of her box and asked if we liked macaroni and cheese. Hello, do you know us?! We immediately copied down the recipe, which had been cut out of a box of pasta (we have no idea which brand it was). You start with a simple white sauce on the stove consisting of butter, flour and milk, and then melt in the cheese, stir in the pasta, then get it into a casserole dish, top with crushed Ritz crackers and melted butter. Thirty minutes later you have cheesy goodness.
More from-scratch macaroni and cheese recipes:
Grown Up Mac and Cheese
Mushroom-Herb Macaroni and Cheese
Three-Cheese Baked Macaroni and Cheese
And let it be known that we are not above eating an entire box worth of shells and cheese or straightforward mac when we're sick. Sometimes in a dire situation you do what you need to do, and there’s no better time for comfort food than when you’re feeling your worst! But for all of those other times… mmm from-scratch mac and cheese!
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Macaroni & Cheese Casserole
Yield: 6 to 8 servings Classic mac n cheese in casserole form- 1 lb. (453.59 g) elbow pasta
- ½ cup (113.5 g) unsalted butter, (4 ounces)
- ½ cup (62.5 g) all-purpose flour
- 1 teaspoon onion powder
- Salt & pepper, to taste
- 5 cups (1.22 kg) milk, whole or 2%
- 4 cups (452 g) shredded cheddar cheese, (16 ounces)
For the Topping:
- 15 Ritz crackers, crushed
- 1 tablespoon butter, melted
- Preheat the oven to 350 degrees F.
- Cook the pasta according to the package directions for al dente. Drain and set aside.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour, then add the onion powder, salt and pepper. Gradually whisk in the milk. Cook, stirring constantly, until the sauce thickens and the mixture begins to boil. Add the cheese and stir until the cheese is melted. Add the cooked pasta and stir to coat the pasta.
- Pour the mixture into a 9x13-inch baking dish. Mix together the crushed Ritz crackers and the melted butter until all of the crumbs are moistened, and then sprinkle over the top of the pasta mixture.
- Bake for 30 minutes, until golden and bubbly. Let stand 10 minutes and serve.
- Yield: 6 to 8 servings
- Prep: 40 minutes
- Cook: 30 minutes
- Total: 1 hour 10 minutes
Ingredients
- 1 lb. ( 453.59 g ) elbow pasta
- ½ cup ( 113.5 g ) unsalted butter, (4 ounces)
- ½ cup ( 62.5 g ) all-purpose flour
- 1 teaspoon onion powder
- Salt & pepper, to taste
- 5 cups ( 1.22 kg ) milk, whole or 2%
- 4 cups ( 452 g ) shredded cheddar cheese, (16 ounces)
For the Topping:
- 15 Ritz crackers, crushed
- 1 tablespoon butter, melted
Method
- Preheat the oven to 350 degrees F.
- Cook the pasta according to the package directions for al dente. Drain and set aside.
- In a large saucepan over medium heat, melt the butter. Whisk in the flour, then add the onion powder, salt and pepper. Gradually whisk in the milk. Cook, stirring constantly, until the sauce thickens and the mixture begins to boil. Add the cheese and stir until the cheese is melted. Add the cooked pasta and stir to coat the pasta.
- Pour the mixture into a 9x13-inch baking dish. Mix together the crushed Ritz crackers and the melted butter until all of the crumbs are moistened, and then sprinkle over the top of the pasta mixture.
- Bake for 30 minutes, until golden and bubbly. Let stand 10 minutes and serve.
