Easy Baked Mac and Cheese with Ritz Crackers Recipe

Complete guide for baked mac and cheese with Ritz topping.

Ingredients, sauce, assembly, baking.

Pro tips, troubleshooting, make-ahead, variations included.

Gather ingredients for easy baked mac and cheese with Ritz crackers

Core ingredients

• 1 pound elbow macaroni or cavatappi
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 3 cups whole milk, room temperature
• 2 cups shredded sharp cheddar cheese
• 1 cup shredded Gruyère or Monterey Jack
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ teaspoon paprika or mustard powder

Ritz cracker topping

• 25 Ritz crackers (one sleeve)
• 4 tablespoons melted butter
• Optional: ¼ cup grated Parmesan cheese
• Optional: 1 tablespoon fresh parsley, chopped

Equipment essentials

Shred block cheese yourself. Pre-shredded cheese contains cellulose that prevents smooth melting. Whole milk creates richest sauce. Warm milk slightly to prevent separation. Any short pasta works. Crush Ritz crackers into pea-sized crumbs. Melt topping butter just before mixing.

Store unbaked assembled mac and cheese in fridge up to 24 hours. Add cracker topping just before baking. Freeze without topping for up to 3 months. Thaw overnight before baking. Double the recipe for potlucks using disposable foil pan.

Try smoked Gouda or fontina for flavor twists. Use lactose-free milk if needed. Swap half the Ritz crackers for panko breadcrumbs for extra texture. Add cooked bacon bits to topping for smoky crunch. Keep butter portions exact for proper sauce thickness and topping crispiness.

Cook pasta and prepare creamy cheese sauce

Cook pasta perfectly

• Fill large pot with 4 quarts water. Add 2 tablespoons salt. Bring to rolling boil.
• Add 1 pound pasta. Stir immediately to prevent sticking.
• Cook 2 minutes less than package directions for al dente texture.
• Reserve 1 cup pasta water before draining.
• Drain pasta in colander. Do not rinse. Set aside.

Create roux base

• Melt 4 tablespoons butter in medium saucepan over medium heat.
• Whisk in 4 tablespoons flour until smooth paste forms.
• Cook 2 minutes while whisking constantly. Mixture should bubble gently.
• Watch for pale golden color. Do not brown.

Build creamy cheese sauce

• Reduce heat to medium-low. Slowly pour in 3 cups warm milk while whisking continuously.
• Whisk until no lumps remain. Sauce will thicken in 5-7 minutes.
• Remove from heat immediately when sauce coats back of spoon.
• Add cheese in handfuls. Stir each addition until fully melted before adding more.
• Season with 1 teaspoon salt, ½ teaspoon pepper, ¼ teaspoon paprika.
• Taste and adjust salt. Add reserved pasta water if sauce seems too thick.

Work quickly once cheese melts. Sauce thickens as it cools. Combine pasta and sauce while both are hot. Mix gently to avoid breaking pasta. Transfer immediately to buttered baking dish. Do not let sauce sit. Clean saucepan immediately for easier washing.

Assemble in baking dish with buttery cracker topping

Prepare baking dish and base

• Butter 9x13 inch baking dish thoroughly. Coat bottom and sides.
• Pour cheese sauce over hot pasta in large bowl.
• Fold gently with spatula until every piece gets coated.
• Transfer mixture to prepared dish. Spread evenly with back of spoon.
• Tap dish on counter to settle contents and remove air pockets.
• Smooth surface flat for even topping coverage.

Create Ritz cracker topping

• Place 25 Ritz crackers in gallon zip bag. Seal tightly.
• Crush with rolling pin into pea-sized crumbs. Avoid fine powder.
• Drizzle 4 tablespoons melted butter over crumbs in bag.
• Add ¼ cup Parmesan if using. Shake bag to coat evenly.
• Alternatively, pulse crackers in food processor, then mix with butter.
• Sprinkle topping over mac and cheese in single layer. Cover completely.

Assembly variations

Cover assembled dish with foil if baking later. Refrigerate up to 24 hours. Add 10 minutes to bake time if starting cold. Freeze without topping for up to 3 months. Thaw overnight in fridge. Never freeze with cracker topping. It gets soggy. Double recipe in disposable foil pan for potlucks. Spray pan with cooking spray first.

Leave some edges visible for golden crust formation. Do not pack pasta down firmly. Light, airy texture bakes better. Work quickly while sauce stays hot. Cold sauce separates and gets grainy. If sauce thickens too much during assembly, stir in 2 tablespoons warm milk. Keep topping ingredients separate until ready to bake for maximum crunch.

Bake until golden brown and bubbly

Preheat oven and initial baking

• Preheat oven to 350°F. Position rack in center.
• Place assembled dish on middle rack.
• Bake covered with foil for first 20 minutes. Prevents over-browning.
• Remove foil carefully. Hot steam escapes.
• Rotate dish 180 degrees for even browning.

Final baking phase

• Continue baking uncovered 15-20 minutes.
• Watch for topping to turn golden brown.
• Edges should bubble vigorously.
• Center should be hot and set.
• Total bake time: 35-40 minutes.

Check for perfect doneness

• Cracker topping deep golden color.
• Edges crisp and browned.
• Center puffs slightly.
• Butter bubbles around edges.
• Internal temp reaches 165°F if checking with thermometer.
• Insert knife in center. Should come out hot to touch.

Resting lets cheese sauce firm up slightly. Cut portions with sharp knife. Serve with spatula. Scrape crispy edges for extra texture. Reheat leftovers covered at 300°F for 20 minutes. Add splash milk if dry. Do not microwave topping. It gets soggy. Bake time varies by dish material. Glass dishes need 5 extra minutes. Metal pans cook faster. Dark metal pans brown more quickly. Adjust time accordingly. Cold dish from fridge needs extra 10-15 minutes. Check center temperature. Oven thermostats vary. Use separate oven thermometer for accuracy. Altitude affects baking. Above 3000 feet, reduce temp 25°F. Add 5 minutes bake time.

Serve hot with simple variations

Serving hot

• Rest 10 minutes after baking
• Cut portions with sharp knife
• Lift with spatula
• Scrape crispy edges for texture
• Serve immediately

Simple variations

Storage and reheating

• Refrigerate airtight up to 4 days
• Reheat covered at 300°F for 20 minutes
• Add splash milk if dry
• Never microwave topping
• Freeze without topping up to 3 months

Transport hot in insulated carrier for potlucks. Bring crackers separately. Crush and add just before serving. For kids, use only cheddar. Skip paprika. Let them crush crackers. Serve with ketchup. For adults, add white wine to sauce. Use Gruyère and fontina. Drizzle truffle oil before serving.

Dietary swaps: Use gluten-free pasta and rice flour. Gluten-free crackers work. Lactose-free milk and cheese substitutes work. Nutritional yeast adds cheesy flavor for dairy-free. Use vegan butter. Check cracker labels for hidden dairy.