Ultimate Baked Macaroni and Cheese
User Reviews
4.3
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Prep Time
30 mins
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Cook Time
25 mins
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Additional Time
10 mins
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Total Time
1 hr 5 mins
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Servings
12 servings
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Calories
444 kcal
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Course
Main Course
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Cuisine
American
Ultimate Baked Macaroni and Cheese
Description
This baked macaroni and cheese begins with cooking elbow pasta to just under al dente, preserving texture through baking. The cheese sauce is prepared by making a roux from butter and flour, then gradually whisking in whole milk until smooth and simmered. Sharp cheddar cheese is melted into the sauce incrementally, ensuring creamy consistency and rich flavor, seasoned with salt and black pepper.
The pasta is combined with the cheese sauce and placed in a buttered casserole dish. The topping combines crushed Ritz crackers with cooked, crumbled bacon and fresh parsley, adding a crunchy, smoky contrast to the creamy pasta beneath. The casserole is baked at 400°F until bubbling and golden on top.
This dish suits a comforting main or hearty side for gatherings. It can be served directly from the oven or prepared ahead and baked when needed. Variations in pasta shape and cheese choice allow some customization.
Additional tips include shredding cheese from a block to avoid gritty texture and the possibility of freezing the dish baked or unbaked for up to three months. Leftovers reheat well in the oven or microwave.
Ingredients
For the Macaroni and Cheese:
- 16 ounces elbow pasta or shaped pasta of your choice
- 4 tablespoons butter unsalted
- 4 tablespoons all-purpose flour
- 3 cups milk whole
- 12 ounces cheddar cheese shredded (about 3 cups, sharp
- salt to taste
- black pepper to taste
For the Topping:
- 40 Ritz crackers about 1.5 sleeves, crushed
- 8 lices Bacon cooked and crumbled
- 1 tablespoon parsley finely chopped, fresh
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
- Use block cheese shredded by hand to avoid gritty sauce texture caused by pre-shredded cheese coatings.
- Any shaped pasta can replace elbow macaroni; cavatappi, shells, or gemelli are suitable alternatives.
- Whole milk creates a creamier sauce, but lower-fat milk can also be used.
- Variations of cheese like smoked gouda, pepper jack, or Gruyere can be substituted or combined with cheddar.
- The bacon and cracker topping can be replaced with bread crumbs if preferred.
- Omit bacon to make a vegetarian version.
- Assemble the dish ahead, refrigerate for up to one day, and bake with foil covered initially to finish baking.
- Freeze baked or unbaked mac and cheese up to three months; thaw overnight before baking. Individual portions freeze and reheat well too.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 444 kcal
% Daily Value*
| Calories | 444kcal | 22% |
| Carbohydrates | 39g | 13% |
| Protein | 16g | 32% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 55mg | 18% |
| Sodium | 390mg | 16% |
| Potassium | 233mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 298mg | 30% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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