Macaroni & Cheese Casserole
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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.
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[/donotprint]
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.Â
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!Â
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.Â
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.
Made this last night, it was very good! Creamy and not dry at all like many baked mac n cheese recipes. I just came here to warn people that the step where you have to stir the milk/roux mixture constantly until it thickens and starts boiling takes a LONG time. I had to keep turning the heat up but it finally happened after about 15 mins
Can I use skim milk?
Hi Ann, You can, just be aware that the sauce may be a bit on the thin side.
I made this yesterday and it had a grainy texture. I used a 3 cheddar cheese bag of cheese. I mean, it didn’t taste horrible, and it was creamy, but the cheese felt weird. Did I do something wrong?
Hi Liza, Pre-shredded cheese comes coated so that it does not clump and stick together. This makes it really bad for melting purposes, as it can end up chalky or grainy. When making recipes that rely on melting cheeses, I definitely recommend buying cheese in a block and shredding it yourself, vs. buying it pre-shredded.
Ack!! Noooo I am sitting in my car on the ride home. And I have shredded cheese. Doh! I read almost all the comments and this shredded cheese comment was at the very bottom. Oh well C’est la vie! Anyways I’m going to toss some charred Polska kielbasa in this baby!!
Thanks for sharing this recipe! I was just curious about the onion powder. I’m allergic so I was just curious if this is purely for taste and could be left out or if you think it should be substituted? Do you think its an integral part of the taste? Thanks!
Hi Jami, You can omit the onion powder, I think it would be just fine without it.
Was reminiscing and wanting to make something similar to the mac and cheez my mom made me when I was a kiddo. This sounds close to my mom’s recipe but she always used Colby cheez so that is what I am going to make for my kids…will see how it goes.
this was a great recipe, i threw in some leftover ham and sweet peas and everyone had seconds and even thirds
Hi, I found this on Pintrest recently and I thought that I would let you know that I plan on making this this weekend at camp and sharing it with the other counselors! It looks delicious and I can’t wait to try it!
can i use cream cheese instead of cheddar cheese?
Hi Jenn, I would not substitute cream cheese for the cheddar.
I don’t know if anyone else had commented with this, but I made this, but added cubed ham to it and it is AMAZING! It is so yummy!!
Can I prep everything one day in advance and then bake the day of my party?
Hi Jackie, Yes, I don’t see why that wouldn’t work.
Just made this for our Christmas feast with 2 cups of cheddar and 2 cups of pepper jack. SO GOOD! Thanks for the wonderful recipe!
I made this for Thanksgiving. I think next time I will have to add more cheese as it was not that cheesy tasting at all. I used a lb block of sharp cheddar that i grated myself. Next time I will add 32 ounces.
Hi, it is the mac & cheese recipe from the of the Prince elbows pasta box. That is my Godmother’s go to recipe as well! Happy eating!
If I were interested in freezing this, what changes do you think would need to be made in regards to cooking time/temp and anything else that may change?
Hi Caitlin, I have never frozen macaroni and cheese – I imagine that the texture would be changed a bit? If you do, though, use the same temperature and just bake for longer, until warm throughout.
Can I make this recipe ahead of time and then bake it later, before I serve it?
Hi Lauren, I would bake it as soon as you assemble it, but you could always reheat it (covered with foil) in a 350-degree oven.
Is it possible to use almond milk in place of real milk for this recipe?
Hi Hollie, I think you could do that. I’ve never drank almond milk so I don’t know if it has a strong/distinct flavor? If you are okay with any flavor changes, then go for it!
I just made this tonight for dinner. I’m eating it now – DELICIOUS!!!
How many servings does this yield? I’m in charge of making the macaroni & cheese for my family Christmas this year- and there are about 20 of us, should I double the recipe?
Hi Brie, Per the recipe notes above, it makes 6 to 8 servings (as a main dish).
kinda late posting this but i have a question..
can i add some velveeta cheese to this for some more demension? how do i add it without messing up the yummy recipe? maybe reserve 1 cup for the velveeta?
Hi Sam, I never use Velveeta for homemade mac and cheese – I find that other cheeses like cheddar add a lot more flavor and dimension. I guess you could just stir a little in to melt if you really want to add it.
Thank you so much for this recipe!! I made it and ate almost the whole pan myself :) The cracker topping gives it a great taste! I did half with and half without to see the difference. Next time I’ll put it on the whole thing! And it was so easy to make.
This looks absolutely heavenly!
I’ve been craving mac and cheese for days, and I added it to my Thanksgiving menu! I’ll definitely be “testing” this recipe for the big day ;)
Delicious – eating it right now!!! Used garlic salt instead of regular to taste – absolutely amazing :)
This is a fantastic recipe!
Even though it’s morning, these pictures have suddenly made me incredibly hungry for mac and cheese! I love the addition of Ritz crackers, can’t wait to try it out!
Hi everyone,
I cooked this recipe a few days at home using Spanish cheese, as it was the only I had at home, which from my point of view it really improved the whole thing, it was so tasty and smooth, why don´t you give it a try, just have a look at this website and let me know what do you think.
Kind regards
Ana
http://www.asturiascheese.com/spanish-cheese
I made this tonight, and it was a HUGE hit… Thanks for sharing this recipe, Michelle! I also threw in a few shakes of cayenne pepper to cut through all of the sauce and cheese, and that worked really well (I didn’t put in enough to make it spicy), just in case anyone else feels like doing that.
I’m gunna have to try this, I love mac n cheese and I love Ritz crackers!!!!
This looks fabulous! I can’t wait to try it out.
Mmmm, ooey gooey and delicious! Yum! :) I am so in the mood for mac and cheese now. :)
This sounds a ton like a recipe I grew up eating at church luncheons. My mom finally asked the lady for the recipe and I’ve been making a similar one since. SO good. And now I’m completely in the mood for mac n cheese!!
Mac n cheese is the best thing on a cold day, isn’t it? I still love Easy Mac (Shhhh, don’t tell anyone!) but my favorite is a Truffle Mac and Cheese:
http://chocotuile.blogspot.com/2011/09/pasta-od-on-truffle-mac-and-cheese.html
Your pictures look amazing! I have lots more to learn on food photography skills! :)
Hi there! My apologies if you’ve already answered this, but which is your favorite mac and cheese recipe?
Ahh, so hard to choose! The mushroom-herb might be my favorite just because I love mushrooms and the flavor of the dish.
Isn’t the sauce a besciamella, quite a staple of northern italy baked pasta… and why not just parmigiano on top?
Yes, it’s a traditional bechamel sauce. You could put Parmesan on top if you prefer, it just won’t have the crunch that comes from the cracker crumbs.
This is almost my exact recipe I have been using for years!!! I don’t bake it though (can’t wait that long!) I am a diehard Mac n cheese fan. Gotta be one kind of cheese, sharp cheddar. I’m open to trying other cheeses and recipes but this recipe (my go to family recipe) I make once a week! I think the word I’m looking for is obsessed…lol
That picture on the bottom totally makes me want to dig in with a fork. Yum!
Well….that is HOLY COW delicious! Like you – I was okay with mac & cheese as a kid…but it’s one of the ultimate comfort foods for me now! I just love the stuff!
This looks delicious! Such comfort food. I love the Ritz topping addition.
xo
http://allykayler.blogspot.com
I love the Ritz cracker crust!
Homemade Mac n’ Cheese is the Best! Thanks for sharing this recipe.
I love mac and cheese, too. And, wow! This one looks amazing. I cannot wait to try it!
yum! this is bookmarked for this weekend.. i love how the recipe is so simple.
Ooooo, I can never get enough mac and cheese myself and this one looks soooo good! I love the topping. So much better than the usual bread crumb topping.
Superb…thats a real comfort food :)
My all-time favorite food! I thought of making my blog totally dedicated to mac and cheese but realized that wouldn’t appeal to more than 2 people. Ha,ha.
Great recipe!
MOMMY.
I love Mac and Cheese!! I would eat it everyday! This looks amazing. Thank you grandma for sharing!
Mac & cheese is one of my favorites! I can’t even count the varieties I’ve made, but this one will be next! I love that this one has Ritz topping – yum!
Looks delicious! Do you subscribe to Cooking Light, Michelle? Two months ago they featured a mac and cheese that used butternut squash and cut a lot of the cream. It was perhaps one of the best homemade mac and cheeses I’ve ever had, despite being lower calorie. It’s definitely worth a try. The b’nut squash adds a lovely, velvety richness, and there’s still cheese, of course!
http://www.myrecipes.com/recipe/creamy-light-macaroni-cheese-50400000115195/
Ooh thank you Holly! I’d love to give this a try, thank you for sharing. I don’t subscribe so I wouldn’t have seen it. Looks delish!
This looks absolutely INSANE! 2 questions- can I use mozzarella cheese instead of cheddar cheese? And do you think I can cut down on the butter, or you need the full amount? I can not wait to make this.
I don’t know that I would replace ALL of the cheddar with mozzarella for this. I would do more of a mix if you want to include mozzarella. The butter works with the flour to create the base for the sauce. If you want to cut down on the butter, you’ll need to cut the flour and milk by the same ratios, and the casserole just won’t be as creamy.
That is how I have been making mac & cheese for years except I use a sleeve of Ritz crushed and a half stick of butter for topping and I only use Extra sharp cheddar. True comfort and a nice tribute and memory of Grandma
This is perfect. I was just thinking last night I would like to make mac and cheese today. With the cold weather, it was just sounding good! I also have many mac and cheese recipes, and wasn’t sure which to make. But I think you posting this is a sign that I should make it. I am so indecisive. You have no idea how much easier you just made my day! :)
So funny that you post this today. I just made this last night, but we used gruyere and parmesan reggiano for a white mac and cheese. So good.
That looks so creamy and amazing! When the husband & I first married I used to make a mac and cheese with Ritz on top – I had forgotten about it until your post! Cannot wait to get some crackers and make some pasta!
My husband is a huge mac n cheese fan. I have only made it for him once or twice. I know he would absolutely love this! I am saving it for after we are done with our move, and he can have a comforting treat! Thanks!
How do you NOT weight 300 lbs?
Haha! Everything in moderation. I share a lot of what I make.
This recipe sounds old school, but I love it! Nothing comforting then Mac and Cheese. When I was a kid I would only touch the stuff in the blue box, now I think yuck! Love homemade WAY better!!!
I love the Ritz addition! Plus, any recipe from Grandma is good in my books!
Mac n cheese really is the best comfort food, yum!
Wow, that looks SO creamy! I love macaroni and cheese. I like how there is only one type of cheese and doesn’t get excessive with 5 different cheeses..
I’m pretty sure this is what I’ll be making sunday night for dinner. Looks yummy!