| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Cook: | 1 hr |
| Yield: | 8 to 10 servings |
| Level: | Easy |
| Total: | 1 hr 30 min |
| Prep: | 30 min |
| Cook: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- Kosher salt
- 1 pound elbow macaroni
- 1 stick unsalted butter, plus melted butter for brushing
- 1/4 cup all-purpose flour
- 2 teaspoons mustard powder
- 1 teaspoon Worcestershire sauce (optional)
- 1 teaspoon hot sauce
- 1/4 teaspoon cayenne pepper
- 1 quart whole milk
- 8 ounces havarti cheese, grated (about 2 cups)
- 1 pound sharp yellow cheddar cheese, grated (about 4 cups)
- 12 ounces white American cheese, grated (about 3 cups)
- 1 sleeve butter crackers (such as Ritz), crushed (about 35 crackers)
- 2 tablespoons grated parmesan cheese (optional)
Instructions
- Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water.
- Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour, mustard powder, Worcestershire sauce, hot sauce and cayenne and cook, whisking, until the mixture is smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 5 minutes. Stir in the havarti and all but 1 cup each of the cheddar and American cheese; cook, stirring, until the cheese just melts, about 1 more minute. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt.
- Brush a 9-by-13-inch baking dish with melted butter. Spread the pasta mixture in the dish. Melt the remaining 4 tablespoons butter in a bowl in the microwave; stir in the crushed crackers and parmesan. Sprinkle the reserved cheddar and American cheese evenly over the pasta, then scatter the cracker mixture on top. Cover with aluminum foil and bake until heated through, about 25 minutes. Remove the foil; continue baking until browned and bubbly, about 20 more minutes. Let rest 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 868 |
| Total Fat | 57 g |
| Saturated Fat | 32 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 39 g |
| Cholesterol | 161 mg |
| Sodium | 937 mg |
| Serving Size | 1 of 10 servings |
| Calories | 868 |
| Total Fat | 57 g |
| Saturated Fat | 32 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 39 g |
| Cholesterol | 161 mg |
| Sodium | 937 mg |
Reviews
This was AMAZING!
The pasta water ruins the cheese sauce. So, I skip the pasta water. I add parmesan cheese, cream cheese, garlic powder, and pepperjack cheese to enhance the flavor while still adding the cheddar cheese without the Havarti cheese or the sharp cheddar cheese. American cheese is bland plastic that does not digest in the digestive system properly. So, I skip the American cheese. My macaroni and cheese doesn’t taste like bland plastic as a result.
so good
I should have read these reviews before I made it. Why didn’t I? I usually always do!
The reviews about it being blah are correct. Even thought the boys in their early 20’s liked it, it was kinda boring. The bacon sounds like it would have been a good addition. Pepper was a definite improvement. The extra water that I reserved on the side broke my cheese sauce. There goes $20 in expensive cheese!
I liked the amount of ritz cracker topping. It gave it some flavor. I will try it again. Next time I will add fresh crumbled bacon, no extra water in the cheese sauce, pepper to taste (maybe white pepper) and a little more cayenne pepper.
The reviews about it being blah are correct. Even thought the boys in their early 20’s liked it, it was kinda boring. The bacon sounds like it would have been a good addition. Pepper was a definite improvement. The extra water that I reserved on the side broke my cheese sauce. There goes $20 in expensive cheese!
I liked the amount of ritz cracker topping. It gave it some flavor. I will try it again. Next time I will add fresh crumbled bacon, no extra water in the cheese sauce, pepper to taste (maybe white pepper) and a little more cayenne pepper.
I have been making this Mac and cheese recipe for years now since it was first featured in the Food Network Magazine, (without the Worcestershire because I’m vegetarian). It is always a big hit. I am now required to make it for every work party, and family party because everyone loves it so much!!!! One of my all time favorite recipes. Just ate some leftovers of it today!
I have made this twice and both times it was a winner. Easy and feeds many: I used the bacon flavored Ritz crackers. Great! Thank you.
I made half the recipe. It looked and smelled delicious as it was cooking but it did not taste delicious. Pretty much tasteless. I even added crumbled bacon that I had leftover from breakfast and that didn’t help. I will not be making this again.
I have made this several times for my family and it is always a big hit. I use panko on top instead of the ritz crackers and have added bacon as well because everything is better with bacon! I have made it with colby, jack and cheddar as well. It always comes out perfect. I even change the type of pasta I use depending on what is in my pantry. Very versatile recipe.
This was a HUGE hit! I will definitely make this again, though maybe with a bit less of the Ritz topping.
I’ve made this recipe three times now and I get so many compliments on it! So tasty.