Macaroni & Cheese Casserole
I am a diehard macaroni and cheese fan. Ironically, it wasn’t one of those foods that I begged for as a kid, but have fallen in love with as an adult. Sure, if it was offered to me I ate it, but I never went out of my way to throw a tantrum for a bowl of shells and cheese. However, after discovering the amazing delicious-ness that is homemade macaroni and cheese, my taste buds have never been the same. I have no shortage of macaroni and cheese recipes here on the site, but that doesn’t stop me from trying new ones as they fall into my lap. This one is a really basic baked version, very 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, I tell you.
I got this recipe from my grandma, who was in the midst of giving me a another recipe when she pulled this one out of her box and asked if I liked macaroni and cheese. Hello, do you know me?! I immediately copied down the recipe, which had been cut out of a box of pasta (I 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.
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More homemade 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 I am not above eating an entire box worth of shells and cheese or easy mac when I’m 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 homemade mac and cheese!
Two years ago: How to Afford Le Creuset on a Budget: Bargain Shopping at its Finest
Four years ago: Peanut Butter Dog Treats
Macaroni & Cheese Casserole
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
Instructions
- 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.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Have made this many times! My go to macaroni and cheese recipe. I use Penne pasta. And like someone else mentioned, it does take some time before the sauce comes to a boil.
I never make macaroni & cheese with a sauce. Love it with cheese 1 inch chunks. Like to add a little chopped onion most times.
My “Deluxe” version:
1/2 pkgs. pasta shells
1/2 medium onion
green pepper
red pepper or small jar pimientos or both
Spanis olilves , sliced or not
1 can mushroom soup
1/2 can milk or enough to cover macaroi
1 lb. medium cheddar cheese
Instructions:
Mix all ingredients except 1/4 cheese. Save that for topping
Bake at 350 degrees for about 35 min. or until top is golden brown
Absolutely love this recipe, it is always a hit when I make it!
I just recently switched to 1% milk, will that make much of a difference?
I made this (I halved the recipe), and it was good. However, when I make it again I would use sharp cheddar. With mild cheddar, it’s a bit bland.
This is my all-time favorite Mac and cheese recipe
I have been making this Mac & Cheese for many years now. It is our family’s favorite.
You mentioned having or interest in an Instant Pot a while back and since you are my go to for recipes I wanted to share this Mac & Cheese recipe I found with you.
Super Quick and yummy.
https://www.familyfreshmeals.com/2017/07/creamy-instant-pot-mac-and-cheese.html
Okay Michelle I have a problem. Recipe calls for 4 cups of cheese but says that is 16 ounces. 4 cups would be 32 ounces. Which is it, 2 cups of cheese or 4? 16 ounces would be 2 cups. Help!
Hi Amy, Actually you’re referring to liquid measurements. Solid foods have varying volumes and weights; 1 cup of shredded cheese is 4 ounces. You can check out my post on ingredient weights here: https://www.browneyedbaker.com/why-to-weigh-ingredients/
I was wondering if you could use the bacon-flavored Ritz crackers for the topping? Would that taste okay?
Hi Gina, Oooh sure! That sounds great!
I would like to use a different type of pasta, would the different type make a difference in the amount I’d need?
Hi Syliva, No, you can use something different, the amount will be the same.