Ultimate Baked Mac and Cheese
This easy baked mac and cheese recipe is totally homemade, super creamy, and topped with a mixture of bacon and crushed Ritz crackers. It’s quick enough for a weeknight dinner, but totally worthy of serving to company, as well.
I have been making some variation of the same baked macaroni and cheese recipe since waaaaaay back in 2010, and this is the base recipe that every single one of them begins with. In the past, you may have seen it as the mushroom-herb macaroni and cheese, the butternut squash and bacon mac and cheese, Cajun shrimp macaroni and cheese, or Hatch chile macaroni and cheese.
They are all derived from the same formula for a béchamel sauce, the same amount of cheese and are baked with a crunchy topping. I originally made them all with a Panko bread crumb topping, but a few years ago I saw this bacon and Ritz cracker combo in Lori’s homestyle macaroni and cheese recipe, and I FELL IN LOVE.
The combination of my original base recipe with this topping now officially my absolute favorite baked macaroni and cheese recipe.
How to Make Ultimate Baked Mac and Cheese
If you’ve never made a homemade macaroni and cheese before, the process is super simple and only requires a few steps:
- Boil the Pasta – Cooking the pasta while you make the cheese sauce helps everything come together at the same time. Bonus points for efficient use of time!
- Make a Béchamel Sauce – Start by melting the butter, then whisking in the flour until completely combined and it omits a nutty aroma (this ensures that the raw flour taste has been cooked out), about 1 to 2 minutes. Then slowly pour in the milk, whisking constantly. The first few splashes will cause the flour mixture to clump up, but it all smoothes out as you add more milk and keep whisking!
- Add the Cheese! – The best part, right?! Once all of the milk has been added and the sauce comes to a light simmer, start adding the cheese a handful at a time (this helps it melt evenly and not clump up). Add some salt and pepper to taste, then turn off the heat.
- Add the Pasta – Once the pasta is drained, add it to the cheese sauce and stir really well to ensure all of the pasta is broken up and incorporated into the sauce.
- Assemble! – Pour the pasta and cheese sauce mixture into a casserole dish and spread into an even layer. In a bowl, combine the crushed Ritz crackers, cooked and chopped bacon, and some fresh parsley. Sprinkle over the top and bake until browned and bubbly!
Ultimate Baked Mac and Cheese Recipe Notes
- Cavatappi is my absolute favorite pasta shape for baked mac and cheese, but feel free to use whatever you like. Shells, elbows, and gemelli are all great choices, too.
- I like using whole milk because it makes the mac and cheese super rich and creamy, but you could also use 2% or 1% milk.
- Different cheeses can be substituted for the cheddar cheese. Play around with different flavors or combinations – smoked gouda, pepper jack, American, Gruyere… so many options!
- But whatever you do, don’t use pre-shredded cheese! Pre-shredded cheese is coated with a thin layer of an anti-caking agent to keep it from clumping up in packages; unfortunately, this also can create a gritty texture when it is melted in a sauce. I recommend buying a block of cheese and shredding by hand (or using a food processor!).
- I’ve also used bread crumbs as a topping, so you can definitely do that in place of the crushed Ritz crackers.
- You can omit the bacon if you want to make it a vegetarian dish.
- If you don’t want to bake this, you can definitely serve from stovetop. You can still toss together the topping ingredients and sprinkle on each serving, if desired.
- Make Ahead Tip: To prepare ahead, assemble the recipe as written, then cover with plastic wrap and refrigerate up to 1 day. Bake for 15 minutes with foil on, then uncover and bake as directed.
- Freezer-Friendly: To freeze an entire pan, you can do so unbaked or baked. Either way, I recommend cooking the pasta only to al dente and adding an extra 1/2 cup milk to the sauce, then cool completely, then cover with plastic wrap, then foil and freeze for up to 3 months. Thaw in the refrigerator overnight, then bake as directed above in the make ahead note. You can also freeze individual portions by chilling the assembled (or baked and cooled) mac and cheese, then cutting into individual portions. Wrap each portion in plastic wrap, then in foil, and place in a resealable plastic freezer bag for up to 3 months. You can thaw and reheat in the oven (remove the plastic wrap!), or in the microwave if you’re in a hurry.
While stovetop mac and cheese is great, I just absolutely adore the texture and cheesiness that you get from baking it in the oven for a mere 20 minutes. The cheesy sauce starts to bubble and the topping gets a little toasted and extra crunchy – it’s just macaroni and cheese perfection.
I used to top my baked macaroni and cheese with panko bread crumbs, but crushed Ritz crackers are just infinitely better. Throw in bacon and you’ll be fighting people for the topping!
Stash this recipe away somewhere safe and use it as-is, or as a jumping off point for all kinds of mac and cheese variations!
If You Like This Ultimate Baked Mac and Cheese, Try These Recipes:
- Chrissy Teigen’s Mac and Cheese
- Crock Pot Mac and Cheese
- Three-Cheese Baked Macaroni and Cheese
- Creamy Stovetop Macaroni and Cheese
- Butternut Squash & Bacon Mac and Cheese
One year ago: Traditional Devil’s Food Cake
Seven years ago: Nutella-Hazelnut Cookies
Ultimate Baked Macaroni and Cheese
Ingredients
For the Macaroni and Cheese:
- 16 ounces (453.59 g) elbow pasta, or shaped pasta of your choice
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups (732 ml) whole milk
- 12 ounces (340.2 g) sharp cheddar cheese, shredded (about 3 cups)
- Salt and pepper, to taste
For the Topping:
- 40 Ritz crackers, about 1.5 sleeves, crushed
- 8 slices bacon, cooked and crumbled
- 1 tablespoon finely chopped fresh parsley
Instructions
- Preheat oven to 400 degrees F. Butter a 9x13-inch casserole dish. Heat a large pot of water over high heat for the pasta; cover.
- Add the pasta to the boiling water and cook the pasta according to the box directions for al dente pasta (if your box doesn't specify al dente, cook it for 1 to 2 minutes shorter than the time called for - it shouldn't be cooked the whole way through). When the pasta is finished cooking, drain it in a colander.
- While the pasta is cooking, make the sauce. In a large saucepan, melt the 4 tablespoons of the butter over medium heat. Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly. In a slow, steady stream, whisk in the milk. Allow the sauce to come to a simmer.
- Once the sauce comes to a simmer, stir in the cheddar cheese, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful. Season with salt and pepper and turn off the heat.
- Add the cooked, drained pasta to the sauce. Stir with a wooden spoon until everything is completely combined and evenly distributed. Pour the mixture into the prepared casserole dish.
- In a small bowl, mix together the crushed Ritz crackers, crumbled bacon and parsley.
- Sprinkle the macaroni and cheese with the topping mixture.
- Bake until browned and bubbly, about 15 to 20 minutes. Allow to sit for 10 to 15 minutes before serving.
Notes
- Cavatappi is my absolute favorite pasta shape for baked mac and cheese, but feel free to use whatever you like. Shells, elbows, and gemelli are all great choices, too.
- I like using whole milk because it makes the mac and cheese super rich and creamy, but you could also use 2% or 1% milk.
- Different cheeses can be substituted for the cheddar cheese. Play around with different flavors or combinations - smoked gouda, pepper jack, American, Gruyere... so many options!
- But whatever you do, don't use pre-shredded cheese! Pre-shredded cheese is coated with a thin layer of an anti-caking agent to keep it from clumping up in packages; unfortunately, this also can create a gritty texture when it is melted in a sauce. I recommend buying a block of cheese and shredding by hand (or using a food processor!).
- I've also used bread crumbs as a topping, so you can definitely do that in place of the crushed Ritz crackers.
- You can omit the bacon if you want to make it a vegetarian dish.
- If you don't want to bake this, you can definitely serve from stovetop. You can still toss together the topping ingredients and sprinkle on each serving, if desired.
- Make Ahead Tip: To prepare ahead, assemble the recipe as written, then cover with plastic wrap and refrigerate up to 1 day. Bake for 15 minutes with foil on, then uncover and bake as directed.
- Freezer-Friendly: To freeze an entire pan, you can do so unbaked or baked. Either way, I recommend cooking the pasta only to al dente and adding an extra 1/2 cup milk to the sauce, then cool completely, then cover with plastic wrap, then foil and freeze for up to 3 months. Thaw in the refrigerator overnight, then bake as directed above in the make ahead note. You can also freeze individual portions by chilling the assembled (or baked and cooled) mac and cheese, then cutting into individual portions. Wrap each portion in plastic wrap, then in foil, and place in a resealable plastic freezer bag for up to 3 months. You can thaw and reheat in the oven (remove the plastic wrap!), or in the microwave if you're in a hurry.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Update Notes: This recipe was originally published in February 2016; updated in February 2019 with new photos, a video, and more recipe tips.
[photos by Ari of Well Seasoned]
Delicious ? https://dusuncekatalogu.com/sevgiliye-uzun-mesajlar-2022/
A great recipe indeed. If you are curious about Turkish delicacies, you can also take a look at this resource. https://www.ow.com.tr/konu/yemek/
Can I add sugar
Delicious.
This is the same way I make my mac and cheese. I like to make enough to have leftovers or lunch on another day; however, it tends to get rather dried out. Any suggestions as to how to keep that from happening?
Hello just trying to figure out how much is in 1 serving for this macaroni and cheese? Thank you
I made this for my son’s graduation party and everyone loved it! I used panko bread crumbs and melted butter for the topping since I was serving it as a side dish.
Ohhhh, this looks really good!! I think adding a little lobster to this would make it the BEST! :D Thanks for sharing – adding to this week’s menu!
It looks really great. I want to do this. Thanks.
Dear Michelle
I made this last night for the family. I sautéed some button mushrooms and added them into the pasta together with fresh parsley. Omitted the bacon and ritz crackers for the topping but used breadcrumbs.
My kids loved it!! Thank you for your generosity in sharing your recipes!
Warmest, Leen of Melbourne, Australia
You might want to try the Ritz ‘Everything’ crackers. Somewhat like an everything bagel.
Rates right up there with something special. Mine? Box mac and cheese, cream of celery soup, corn, hot dogs and I add sharp cheddar, parsley, panko and butter. Super easy and super fast. Might consider adding corn to this for texture.
My wife has a recipe for baked mac and cheese that I think is an old Kraft recipe called Something Special Casserole. Similar to this but it uses box mac and cheese, cream of celery soup, corn, parsley, and hot dogs or yams. Might have left one or two ingredients off the original recipe. I have added some sharp cheese and butter soaked bread crumbs for the topping and it gives it a great crunch that my wife loves. I like the use of bacon in this one and will try this one at first opportunity. BTW, loved getting your posts on my FB page.
I’m making a similar dish for thanksgiving. The main difference is I’m adding roasted bell peppers and jalapeño. Also adding dry mustard and cyennne to kick it up. Thanks for the recipe.
I made this and added some cayenne pepper for extra flavour – delicious!
For anyone who might be wondering, I also made the sauce with gluten-free all-purpose flour (since I am gluten-free) instead of regular flour, and I used gluten-free bread crumbs for the topping, and it turned out great! Gluten-free crackers would have worked to).
Oh I’m so craving this right now!!
I made this as a side dish for our dinner last night (we grilled out), & it was the star of the show! I’m not a big mac & cheese fan at all, & I went back for 2nds (ok, to be totally honest I also finished off the row when “cleaning up”). So yummy! Let’s face it, you can’t go wrong w/ Ritz & bacon! (I could’ve just eaten the topping!)
nice recipe. I will try it on next Sunday :)
The ultimate comfort food….this is a MUST TRY! Thank you for sharing!~Carolyn @ Cabot
Hi Michelle. I made this tonight — the noodles and cheese part is almost identical to the recipe I’ve used for many years and is yummy (and simple, which is nice compared to many of today’s mac and cheese recipes). I was anxious to try the topping because I’ve just always used some of the shredded cheese (or parmesan cheese if I didn’t put aside enough shredded) and homemade (or storebought, in a pinch) breadcrumbs. And of course bacon makes everything better. Unfortunately I came away disappointed though, because there was nothing to bind the topping together so it stayed almost completely crumbly and didn’t really adhere much to the mixture below. It still tasted good but something definitely wasn’t right. I ended up shaking off a lot of the topping from the baked surface, thinking maybe I’ll add some cheese to it and reheat it in the oven tomorrow rather than the microwave. So I’m just wondering if this has ever happened to you with this recipe? Thanks!
Hi Emilie, You’re right, this is not a bound topping so it is more crumbly. I think you would probably like the topping that I’ve used in some other mac and cheese recipes (https://www.browneyedbaker.com/hatch-chile-mac-and-cheese/) – extra shredded cheese with bread crumbs and melted butter!
Thanks so much for the reply, Michelle. I’ve always done shredded cheese and bread crumbs but I just love those Ritz crackers on it! (I had never thought of them for this purpose before.) I’m going to try adding some shredded cheese to the mixture next time, and maybe a little melted butter too. That might be ideal for my eaters! Thanks again!
I can’t wait to make this for some friends this week! We are supposed to bring a dish to a gathering for lunch and I’m bringing this. Going to add some chicken to make it more of a main dish rather than a side since we always seem to be short main dishes!
I usually make your crockpot mac and cheese recipe, but my crock pot was otherwise engaged tonight, so I made this recipe instead. I didn’t have any bacon, so I had to skip it. I added some dry mustard to the sauce (because my mom always did). It turned out great. I absolutely love the Ritz cracker topping. I’m thinking a smoked Gouda variation would be great.
Your photography was so perfect I was actually reaching out to brush the crumb from my computer screen!!!!! Incredible!
Should not post a recipe without reading comments and than answering them esp. When it concerns a mistake in the ingredients !!!!!!
The comments have been read and answered and the recipe amended.
She would have to post the recipe first before she could get any comments….. Be nice-everyone makes mistakes! (e.g. your grammar!)
LOL!
Made this last night, and it was a big hit. Used 4 oz softened cream cheese. Next time I might add a bit more milk to make it a little “saucier”, but that’s just a personal preference. As stated in the recipe, undercook the pasta slightly for the perfect texture and enjoy!
Hi Linda, My apologies for the typo – I actually do not use cream cheese in this recipe, which is why you would have wanted it saucier. If you omit the cream cheese you’ll probably have the result you’re looking for!
Maybe I’m missing it, but I don’t see cream cheese in the recipe at all. What I did want to ask about was subs for the whole milk. I never have whole milk in the house, and that is a lot of it. Right now I have heavy cream & half & half (purchased for your slow cooker Mac& cheese). I get a tiny bit of 1percent milk every week, but tend to save that for eggs and stuff – not that it would amount to 3 cups anyway. Options?
Hi Deb, The cream cheese was a typo, I don’t use it in this recipe. As for the milk, you can certainly use half and half, it will be just a smidge richer than whole milk!
I hope she reads the comments soon so we can find out how much cream cheese!
I was looking for the cream cheese too. I looked up “Lori’s recipe” and it has 8 oz of cream cheese but that recipe is approx. half of this one so I think I’ll try it with 4 oz and sees what happens.
No–I’m wrong. If the other recipe is less than this one it would actually require more than 8 oz. That sounds like a lot of cream cheese to me so I still think I’ll just add 4 oz. of cream cheese to the 12 oz of cheddar.
Hi Amy, My apologies, the cream cheese was a typo, I do not use any cream cheese in this recipe.
Thanks Michelle! I did make it with the 4 oz of cream cheese and it was pretty good! I will try it again without it!
How far in advance can you make this prior to baking? I have lots of dinner parties where I like to prepare things in advance. I always wonder if I can prepare things the day before and then bake it right before dinner.
Hi Barbara, I’ve done this a day in advance!
Did you have to cook longer when doing a day in advance?
Hi Carolyn, Nope!
Sorry one more question….did you wait to put the topping on until right before you cooked it if doing the day before? Thank you!
Hi Carolyn, I put it on ahead of time.
How much cream cheese?
Hi Gayle, My apologies, that was a typo in the instructions. There is no cream cheese in the recipe.
This is almost the exact recipe I’ve been making for well over 25 years. I can’t remember the source but this is the best mac & cheese recipe ever. I don’t use cream cheese — just the bechamel sauce (butter, flour and milk) and cheddar (extra sharp) cheese. For extra richness, use 2.5 cups of milk (I usually mix 2 cups of fat free with 1/2 cup of half and half) and then add 1/2 cup of heavy cream. As you add the milk to the bechamel, bring it to just below a boil (bubbles around the edge) and then reduce heat to a simmer and stir until it thickens. Also to bring out the cheese flavors shake a liberal dose (say 1 tsp) of Franks (or your preferred) hot sauce into the mix before the cheese melts and sprinkle 1/4 to 1/2 tsp of white pepper in. I keep out a small handful (1/4-1/3 cup) of the grated cheese to sprinkle on top. I have never used bread crumbs, Ritz or bacon in my recipe but may try the Ritz! Sometimes I add in leftover ham diced up. I also find that 30 minutes at 350 or 375 is a better baking time.
Love the Ritz topping! This sounds like one heck of a weeknight meal!
This looks delicious! How much cream cheese should be added to the mixture?
Hi Ann, No cream cheese. That was a typo, unfortunately – I’ve fixed the recipe.
Noticed no cream cheese mentioned in the ingredients list. Sounds delicious though. Have a great day.
Hi Sue, There is no cream cheese in the recipe, it was a typo. So sorry about that!
It says creme cheese in the description point four but there is no sight of creme cheese in the ingredients list. Just a heads up. Have a nice day and love the site.
Hi Emma, So sorry about that, there is no cream cheese used in this recipe. I’ve fixed it above.