Recipes

Homemade Mac and Cheese with Ritz Crackers

I’ve included some videos I found relevant and helpful. 😍

Mac and cheese with Ritz crackers is a tasty twist on a classic comfort food. This recipe combines creamy, cheesy pasta with a crunchy, buttery topping for a perfect mix of textures. You’ll love how the crispy Ritz crackers add a nice crunch to the soft, gooey macaroni.

Making this dish is easy and fun. You’ll start by cooking the pasta and making a rich cheese sauce. Then you’ll top it with crushed Ritz crackers mixed with melted butter. After a quick bake in the oven, you’ll have a bubbling, golden dish of mac and cheese that’s sure to please everyone at the table.

Exact Ingredients List

This mac and cheese recipe uses simple ingredients to create a creamy, cheesy dish with a crunchy topping. You’ll need pasta, cheese, milk, and a few other pantry staples.

For The Mac And Cheese

1 pound elbow macaroni
1/4 cup unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup heavy cream
4 cups shredded sharp cheddar cheese, divided
2 cups shredded Gruyère, divided
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon mustard powder

The pasta forms the base of your dish. The butter and flour create a roux, which thickens the milk and cream to make a smooth sauce. The two types of cheese give a rich, complex flavor. Spices add depth to the dish.

For The Ritz Cracker Topping

1 sleeve of Ritz crackers, crushed (about 20 crackers)
1/4 cup unsalted butter, melted

This simple topping adds a nice crunch to your mac and cheese. The buttery Ritz crackers turn golden and crispy when baked. You can crush the crackers by putting them in a plastic bag and using a rolling pin. Mix with melted butter just before topping your mac and cheese.

Instructions

Preheat the oven to 375 degrees Fahrenheit (190°C). Grease a 9×13-inch (3-quart) casserole dish and set aside.
Bring a large pot of well-salted water to a boil and add the pasta. Cook for 5 minutes (or for 2 minutes less than al dente per the package instructions). Remove from the heat, drain, and set aside.
While the pasta cooks, mix the Ritz crackers with 1/4 cup of melted butter. Set aside.
Mix the cheddar and Gruyère cheeses together. Remove 1 cup and set aside.
In a large saucepan with deep sides, melt 1/4 cup of butter over medium heat. Add 1/4 cup of flour and whisk constantly until smooth. Cook for 1-2 minutes.
Slowly add the milk, followed by the cream, whisking constantly to prevent lumps. Cook until thickened.
Take the saucepan off the heat. Add the cheddar and Gruyère in small handfuls, whisking until melted between each addition. (Put the pan back on low heat if the cheese needs help melting.)
When the cheese sauce is smooth, add the salt, pepper, paprika, and mustard powder. Stir until blended.
Pour the drained pasta into the saucepan and stir until fully coated in the cheese sauce. Then, transfer the mac and cheese to the casserole dish and sprinkle the reserved shredded cheese and Ritz crackers over the top.
10. Bake for 20-25 minutes until bubbly and golden. Let the mac and cheese rest on the counter for 10 minutes. Serve and enjoy!

Possible Substitutes List

You can easily swap out some ingredients in this mac and cheese recipe. Here are a few tasty options:

Pasta:

Shells
Rotini
Penne
Fusilli

Cheese:

Monterey Jack
Gouda
Colby
Fontina

Topping:

Panko breadcrumbs
Crushed potato chips
Crushed corn flakes
Crushed butter crackers

For a gluten-free version, try:

Gluten-free pasta
Gluten-free flour
Gluten-free crackers

You can also add extra flavor with:

Diced bacon
Chopped jalapeños
Caramelized onions
Diced tomatoes

Remember, these swaps may change the texture or flavor slightly. Feel free to mix and match to create your perfect mac and cheese!

How To Make It Diabetes-Friendly

To make this mac and cheese recipe more diabetes-friendly, you can try a few simple swaps. Use whole wheat pasta instead of regular elbow macaroni. This change adds fiber and slows down digestion.

Replace whole milk with unsweetened almond milk. It’s lower in carbs and calories. For the heavy cream, try Greek yogurt. It keeps the creamy texture but has less fat and sugar.

Cut back on the cheese. Use 2 cups of low-fat cheddar instead of 4 cups of regular. Skip the Gruyère to further reduce fat and calories. Add pureed cauliflower to the sauce for extra nutrients and creaminess.

For the topping, crush fewer crackers and mix with ground almonds. This adds protein and healthy fats. Use less butter in the topping too.

Here’s a quick list of swaps:

Whole wheat pasta
Almond milk
Greek yogurt
Low-fat cheese
Cauliflower puree
Fewer crackers + ground almonds

These changes make the dish better for blood sugar control. You’ll still enjoy a tasty mac and cheese, but with fewer carbs and calories.

Tips, Tricks & Storing

For the best mac and cheese, use freshly shredded cheese. Pre-shredded cheese has anti-caking agents that can make your sauce grainy.

Cook your pasta 1-2 minutes less than al dente. It will continue cooking in the oven, giving you the perfect texture.

To make ahead, prepare the mac and cheese without the topping. Cover and refrigerate for up to 2 days. When ready to bake, add the topping and cook for 30-35 minutes.

Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the microwave or oven until hot.

For extra crunch, try adding breadcrumbs to your Ritz cracker topping. Mix 1/2 cup breadcrumbs with the crushed crackers before adding butter.

Experiment with different cheeses. Try adding some smoked gouda or fontina for extra flavor.

To freeze, prepare the mac and cheese without baking or adding the topping. Cover tightly and freeze for up to 3 months. Thaw in the fridge overnight, add topping, and bake as directed.