4.3 from 195 votes
Ultimate Baked Macaroni and Cheese
Ultimate Baked Macaroni and Cheese features elbow pasta baked in a creamy cheddar cheese sauce made from butter, flour, and whole milk. A topping of crushed Ritz crackers, crumbled bacon, and fresh parsley provides a crispy, savory finish. The sauce is rich and smooth with a balanced sharpness from the cheddar, resulting in a satisfying casserole dish.
Prep Time
30 mins
Cook Time
25 mins
Additional Time
10 mins
Total Time
1 hr 5 mins
Servings:
12
servings
Calories:
444 kcal
Course:
Main Course
Cuisine:
American
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
- black pepper to taste
- salt 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 444
% 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.