My perfected recipe for homemade macaroni and cheese with a buttery cracker topping. A blend of cheeses and precise baking time make for the smoothest, creamiest sauce. Though this recipe may yield enough to feed a crowd, it still disappears quickly!
Makes 12 to 16 servings
Ingredients
1 lb. short-cut pasta
6 Tbs. (84g) unsalted butter
1/2 cup (60g) all-purpose flour
4 1/2 cups whole milk
1/2 tsp. mustard powder
1/2 tsp. garlic powder, divided (optional)
1/4 tsp. salt
1/4 tsp. black pepper
2oz. cream cheese
3 cups (12oz.) grated sharp cheddar cheese
1 cup (4oz.) grated Gruyere or Swiss cheese, grated
1 cup (4oz.) grated Gouda, Havarti, or Fontina cheese
36 crackers Ritz crackers, crushed (1 sleeve)
1/4 cup (57g) unsalted butter, melted
Instructions
- Preheat the oven to 375° F. Spray a 9-by-13-inch baking dish with nonstick cooking spray.
- Bring a large pot of salted water to a boil. Add the pasta and cook for 6 to 7 minutes, or until al dente. Drain in a large colander and set aside.
- Set a large pot over medium-high heat and add 6 tablespoons of butter. Once melted, sprinkle in the flour and whisk to form a smooth paste. Continue whisking for about 1 minute, until the pasteturns golden. Slowly stream the milk into the pot, whisking to dissolve the flour and butter.
- Cook the sauce, whisking regularly, for about 5 minutes, or until it begins to bubble and thicken. Once bubbling, remove the pot from the heat. Add the mustard powder, ¼ of teaspoon of garlic powder (if using), salt, and pepper.
- Drop the cream cheese by the spoonful into the sauce, then add the shredded cheeses, one handful at a time, whisking steadily after each, until they are fully melted and the sauce is completely smooth.
- Add the drained noodles to the cheese sauce and stir to thoroughly coat. Pour the mixture into the prepared baking dish.
- Place the crushed crackers and remaining ¼ teaspoon of garlic powder in a mixing bowl. Drizzle the melted butter into the bowl and mix with a fork until the crumbs are evenly moistened.
- Sprinkle the crumbs in an even layer over the macaroni. Transfer the dish to the middle rack of the preheated oven.
- Bake for 24 to 28 minutes, until the sauce bubbles at the edges and the cracker crumbs are slightly browned. Remove the dish from the oven. Allow the macaroni and cheese to rest for 15 minutes before serving.
