This Homemade Mac and Cheese recipe is made with two kinds of cheese and topped with buttery Ritz crackers for a creamy, rich side or main dish that the whole family will love.
If you’re as obsessed with cheese as my family, be sure to try this delicious Queso recipe! Or for a more hearty dish, try this Crack Chicken recipe!
Why this Recipe Works
Mac and Cheese is truly the perfect side dish you are looking for for any holiday dinner, potluck or party.
Don’t think for a second though that only adults will love this Ritz Cracker Mac and Cheese. It got four thumbs up from my kiddos- and that’s something huge! Because they only like the blue box stuff, too.
Until now, that is.
I’m sure that everyone thinks that their recipe is the “best ever mac and cheese” recipe. So I might be biased, but I think this really is the best ever mac and cheese.
My Ritz Cracker Mac and Cheese recipe makes a ton, so it’s perfect for serving as a Thanksgiving side dish, or taking to a potluck. It’ll be the first thing to disappear!
I use a few simple tricks to make mine be the best mac and cheese ever.
- I like to use heavy cream and a roux-thickened bechamel made with milk.
- A healthy splash of Worcestershire sauce adds a rich, savory flavor to the cheese sauce.
- I use two types of cheese – nutty gruyere and creamy cheddar – add more cheesy flavor and make this dish doubly cheesy.
- And finally, don’t forget the Ritz cracker topping!
You could also use the Ritz topping on this Hashbrown casserole (it is topped with cornflakes) and this Chicken Cordon Bleu Pasta (has a toasted breadcrumb topping)!
Step by Step Instructions
- Cook the pasta. Using a box of your favorite pasta, I use elbow macaroni, cook until al dente. Don’t make the pasta mushy!
- Make the sauce.
- Combine.
- Add topping.
- Bake.
PRO TIP: For best results, shred your own cheese! I use Gruyere and Cheddar for maximum flavor.
Tips and Tricks
- Do not overcook your pasta. You want it to have a little “bite” to it, so cooking al dente is very important. You’ll still be baking mac and cheese, and don’t want it mushy!
- Use good quality cheese! Don’t buy the pre-shredded bags of cheese. They just don’t melt well, and the taste is not as good!
- Whisk whisk whisk. Have everything measured out ahead of time, because you’ll be whisking the entire cooking process so the sauce doesn’t burn or stick!
- Be sure to buy up some extra ritz crackers to make our easy ritz cookies!
Storing Mac and Cheese
What I love about this recipe is that when I make it for the holidays, it can be prepped a day ahead of time.
To do this, make the mac and cheese without adding the topping, and without baking. Cover with foil and refrigerate.
When ready to bake, allow dish to sit at room temperature for at least 30 minutes. Add topping and bake until hot (may take an additional 10-15 minutes to cook if still “chilled”).
To reheat leftovers, add a splash of cream before microwaving. ENJOY.
More Mac and Cheese Recipes
If you loved this Ritz Cracker Mac and Cheese recipe, you’re in luck because there’s lots more where that came from.
- Chicken Enchilada Mac and Cheese is made entirely on the stove and combines the best parts of both mac and cheese and chicken enchiladas.
- Copycat Panera Macaroni and Cheese is ultra creamy and tastes just like the mac and cheese at Panera Bread!
- Gouda Bacon Mac and Cheese uses smoked gouda and bacon for a side dish with a smoky, rich flavor.
- Instant Pot Mac and Cheese is perfect for anyone who loves their pressure cooker.
More Easy Dinner Recipes
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Homemade Mac and Cheese
Ingredients
- 16 ounce elbow macaroni
- 4 Tablespoons unsalted butter
- 2 cups skim milk
- ½ cup all-purpose flour
- 2 cups heavy whipping cream
- 1 ½ teaspoon kosher salt
- ¾ teaspoon pepper
- ½ teaspoon dry mustard
- 1 Tablespoon worcestershire sauce
- ½ pound Gruyere cheese
- 1 pound Cheddar Cheese
- 24 Ritz crackers
Instructions
- Prepare macaroni according to package directions. Set aside.
- In large pot, melt butter. Add skim milk and bring to near boiling over medium high heat. Reduce heat to medium and sprinkle in flour. Whisk vigorously over medium heat for 1-2 minutes. Mixture should be thick and boiling. Slowly add cream, while whisking. Add in salt, pepper, mustard and worcestershire sauce. Reduce heat to low and continue to stir for about 5 minutes.
- In food processor, shred Gruyere and Cheddar cheese. Add to pot, stir until thoroughly combined.
- Add cooked macaroni to cheese mixture. Pour into a 13×9 dish.
- In large ziploc, crush 14 Ritz crackers. Sprinkle over top of macaroni. Lay 10 crackers on top, spaced evenly.
- Bake in a 375 degree oven, uncovered, for 30 minutes. Enjoy hot!
Notes
- Do not overcook your pasta. You want it to have a little “bite” to it, so cooking al dente is very important. You’ll still be baking mac and cheese, and don’t want it mushy!
- Use good quality cheese! Don’t buy the preshredded bags of cheese. They just don’t melt well, and the taste is not as good!
- Whisk whisk whisk. Have everything measured out ahead of time, because you’ll be whisking the entire cooking process so the sauce doesn’t burn or stick!
Hi Aimee – I needed a new mac&cheese recipe and you were the first and only place I went. Made it tonight and we are all sitting around in a mac&cheese coma right now. Perfection is an understatement. Even though your post is 3 years old, it still delivers the lovin in the kitchen! Hugs, Holly
Oh that mac and cheese is made regularly at our house, and always on the table for holidays and guests. So glad you’re family enjoyed it as well!
Can I just whole milk instead of using skim milk?
Just made this. Awesome. It really is the best Mac and Cheese!!
Thanks Helen! so glad you enjoyed the recipe!
This looks perfect. Do you use Mild or Extra Sharp cheddar?
I’ve used both actually. Either way tastes delicious!!
How adorable is this mac n’ cheese with the snowflake crackers! I had no idea Ritz made them like this. I have a winter baby shower I am throwing soon, hoping I can find them in the stores! Thank you for sharing.
I just saw them in my stores this week, so keep your eye out! ENJOY.
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macaroni&cheese is the best~~ i love it!!
mac and cheese is totally delicious!! although it was never the blue book for me, my mom made it from scratch. i consider it a cheat food if i am really really craving some comfort
This looks great! I like the dried mustard. I might sub smoked gouda in as a cheese – Ive been looking for a perfect mac and cheese recipe with smoked gouda, I just love it. BTW – smashed ritz crackers mixed with panko are a super crunchy chicken breading as well, for chicken courdon bleu or whatever you bread.
Wow! I am bookmarking this recipe and trying it this week! It sounds amazing! The Ritz crackers are a beautiful touch! Thank you for sharing!
I’ll side with Kristy Lynn.
“Best Mac and Cheese Ever“
That’s a matter of opinion.
Featuring this post too and will definitely be giving it a try myself!
Jenn
i’ll be honest, i’m pretty partial to MY mac & cheese:
http://gastronomicalsovereignty.blogspot.com/2011/05/home-baked-mac-cheese.html
That being said, yours is very pretty and I’m always happy to eat the stuff no matter what. The fact that yours has gruyere in it gives you extra props! haha.. Save me a seat!
Wow, the Ritz Crackers are pretty! I am most definitely going to make this! I haven’t had mac n cheese in a long time!
You’ve sold me. Making it!
I’ve never seen Ritz look so pretty! My daughter LOVES Kraft Deluxe, so I’m going to try your version out on her…it looks fabulous!! Hope you have a wonderful Thanksgiving~
I am a huge fan of mac and cheese and this looks so yummy! I am over from Chef in training and I am making this recipe this weekend!
Nettie
Oh Aim, I LOVE me some Mac n Cheese! This one sounds fab! Can’t wait to try it!! 🙂 P.S. Hope you have a very Happy Thanksgiving!
You had me at Mac and Cheese!! My mom actually gave me a “talk” right out of high school about how my college roommates might not appreciate mac and cheese for every meal.. lol!! I can’t wait to try this recipe!!
O.M.G. Y.E.S.