American Baked Mac and Cheese with Ritz Crackers
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 25 mins
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Servings
8 servings
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Calories
693 kcal
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Course
Side Dish, Main Course
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Cuisine
American
American Baked Mac and Cheese with Ritz Crackers
Description
American Baked Mac and Cheese with Ritz Crackers centers on a creamy sauce made by sautéing onions in butter, then whisking in flour and milk to create a thick base. White American cheese is melted into the sauce for a smooth, string-free texture. Pasta is cooked just short of al dente to prevent mushiness after baking and folded into the cheese sauce. The top is generously covered with crushed Ritz crackers mixed with melted butter, adding a crunchy contrast once baked. The casserole is baked until bubbly and golden, creating a contrast between the creamy interior and crisp topping.
The balanced flavor comes from the rich American cheese and the savory butter-and-onion base, complemented by the salty, crisp cracker topping. This method provides a comforting mouthfeel and the familiar taste of classic American macaroni and cheese dishes.
This dish can be served on its own as a filling main course or as a side to a variety of mains. It accommodates easy scaling for different serving sizes. The casserole freezes well if assembled but uncooked, with instructions to thaw fully before baking to ensure even cooking. When baking from chilled, extra baking time may be needed until the casserole is visibly bubbly and golden.
Using white Land O'Lakes American cheese is key to achieving the signature flavor and creaminess, as other cheeses produce different textures and results.
Ingredients
Macaroni and Cheese:
- 1 pound pasta such as cellentani, cavatappi or elbows, short pasta or macaroni; 16 ounces
- 4 tablespoons unsalted butter 2 ounces
- ¼ cup onion finely chopped
- ¼ cup all-purpose flour
- 4 cups milk
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 ½ pounds American cheese shredded, white variety; 24 ounces; brand Land O’Lakes
Topping:
- 20 Ritz crackers crushed
- 2 tablespoons unsalted butter melted, 1 ounce
Instructions
- Preheat the oven to 375°F. Grease a 13-by-9-inch (3 quart) baking dish and set aside.
- Bring a large pot of generously salted water to a boil over high heat. Cook the pasta until about 2 to 3 minutes shy of al dente (that's about 9 to 10 minutes total cooking time for cellentani). Do not overcook the pasta because it will get mushy once it bakes. Drain in a colander and set aside.
- Meanwhile, melt the butter in a large pot and add the onions. Sauté until the onions are softened, about 1 to 2 minutes, and then add in the flour, stirring constantly.
- When the flour mixture starts to bubble, slowly stir in the milk, salt, and pepper. Keep stirring over medium-high heat, and once the milk starts to simmer but not boil, add in the shredded American cheese.
- Stir until creamy. You shouldn’t see any strings of cheese left in the mixture. Lower the heat and continue stirring constantly, or else it will stick to the bottom of the pot. It will be significantly thicker once all the cheese has melted.
- Remove the cheese mixture from the heat and add the strained pasta. Combine until well mixed, then pour the pasta and cheese sauce into the prepared baking dish.
- Combine the crushed crackers and melted butter in a mixing bowl and then sprinkle over the top of the macaroni and cheese.
- Cover tightly with foil and bake for about 45 minutes. Uncover, then bake an additional 10 to 15 minutes until the crumb topping is golden brown and the edges are bubbly.
- Let the macaroni and cheese cool for at least 15 minutes before serving to allow it to set.
Notes
- For authentic flavor, use white Land O'Lakes American cheese shredded fresh from larger chunks found at the supermarket deli.
- This recipe yields 8 main-dish servings or more as a side; adjust quantity and baking time accordingly.
- To freeze, assemble the casserole but do not bake; wrap tightly in plastic, then foil, and freeze up to 3 months.
- Thaw frozen casseroles fully in the refrigerator before baking for even cooking; baking from frozen leads to uneven results.
- If baking directly from the refrigerator, add extra baking time and look for a bubbly, golden finish to judge doneness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 693 kcal
% Daily Value*
| Calories | 693kcal | 35% |
| Carbohydrates | 63g | 21% |
| Protein | 27g | 54% |
| Fat | 41g | 63% |
| Saturated Fat | 22g | 110% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 98mg | 33% |
| Sodium | 307mg | 13% |
| Potassium | 443mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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