Homemade Mac and Cheese with Ritz Crackers

Master homemade mac and cheese by boiling elbow macaroni to al dente, making a smooth cheese sauce with butter, flour, milk, and shredded cheese, combining them, and baking for rich flavor. Customize with cheese blends, proteins, or vegetables. Serve as a main or side for comfort meals.

Cook elbow macaroni noodles

Start by bringing a large pot of salted water to boil. Add elbow macaroni and cook according to package directions. The pasta should be al dente with a slight bite. Do not overcook.

Perfect pasta tips

• Use 4-6 quarts water per pound of pasta
• Add salt generously - water should taste like the sea
• Stir occasionally to prevent sticking
• Check doneness 2 minutes before package time

Season the pasta

Add 1 teaspoon salt to the cooking water. This seasons the pasta from within. For extra flavor, add a bay leaf or a pinch of garlic powder to the water.

Timing matters

Drain pasta well but do not rinse. The starch helps the cheese sauce cling better. Return pasta to the pot and toss with a tablespoon of butter to prevent sticking while you prepare the cheese sauce.

Make homemade cheese sauce

Create a rich cheese sauce by melting butter in a saucepan. Add equal parts flour to make a roux. Cook for 2-3 minutes until bubbly. Gradually whisk in warm milk until smooth.

Cheese selection

• Cheddar: Sharp for bold flavor
• Monterey Jack: For creaminess
• Colby: Mild and melty
• Parmesan: Adds depth

Key ingredients

Cheese technique

Remove sauce from heat before adding cheese. Add cheese gradually stirring constantly until fully melted. This prevents graininess.

Seasoning adjustments

• Mustard powder: Enhances cheese flavor
• Paprika: Adds color and mild spice
• White pepper: For warmth without dark specks
• Salt: To taste

The sauce should coat the back of a spoon. Too thick? Add more milk. Too thin? Make a slurry of cornstarch and water to thicken.

Step-by-Step Instructions for Maximum Flavor

Preheat oven to 375°F. Cook 1 lb elbow macaroni in salted water until al dente. Drain and set aside.

Cheese Sauce Preparation

• Melt 4 tbsp butter in a large saucepan over medium heat
• Whisk in 1/4 cup flour and cook for 1 minute
• >Slowly pour in 2 cups milk while whisking constantly >Continue cooking until sauce thickens >Remove from heat and stir in 2 cups shredded cheese >Season with salt, pepper, and a pinch of mustard powder

Assembly and Baking

Combine cooked macaroni with cheese sauce. Transfer to a baking dish.

Bake for 20-25 minutes until golden and bubbly. Let rest for 5 minutes before serving.

Variations and Customization Options

Cheese Combinations

• Cheddar and Monterey Jack for extra creaminess
• Gouda and Parmesan for a smoky depth
• Blue cheese and sharp cheddar for bold flavor
• Velveeta and American for ultimate creaminess

Protein Additions

Vegetable Mix-ins

• Sautéed onions and garlic
• Jalapeños for heat
• Steamed broccoli florets
• Roasted red peppers

Cracker Alternatives

• Pretzel pieces for saltiness
• Goldfish crackers for fun texture
• French fried onions for crunch
• Breadcrumb and Parmesan mix

Serving Suggestions and Pairing Ideas

Main Dish or Side

This rich mac and cheese works as a hearty main. It also complements smoked meats well.

Protein Pairings

Vegetable Sides

• Steamed broccoli brings crunch.
• Roasted green beans add freshness.
• Crisp Caesar salad balances fat.
• Sautéed kale offers bitterness.

Occasions

Perfect for family dinners or holidays.

• Weeknight comfort food.
• Potluck contribution.
• Thanksgiving side.
• Game day snack.