extra cheesy mac and cheese
Macaroni and cheese is a staple in my family. My son Nate has learned to master my recipe!
I use three different kinds of cheese and top it off with crushed Ritz crackers coated in butter to add a crispy bite to our favorite dish.
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This crowd pleasing recipe will feed plenty of cheese lovers at your next gathering!
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How to make Cheesy Macaroni and Cheese
Difficulty: Easy
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What you are creating:
Extra cheesy macaroni and cheese casserole.
Ingredients:
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16 ounces any shape pasta
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1/2 cup butter
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8 tablespoons flour
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4 cups milk
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2 cups shredded sharp white cheddar cheese
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2 cups shredded medium cheddar cheese
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1 cups graded Parmesan cheese
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salt and pepper to taste
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1 1/2 cups Ritz crackers, crushed
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1/2 cup butter melted
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Directions:
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Preheat oven to 350 degrees.
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Cook the pasta two minutes less than al dente as directed on the package instruction.
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Lightly coat a 4 quart baking dish with butter.
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Combine the cheddar cheeses in a separate dish.
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Melt 1/2 cup butter in a deep saucepan.
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Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
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Gradually add milk and whisk until smooth and bubbly. Continue whisking and cook for 2 minutes. Add salt and pepper.
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Add 3 cups of the shredded cheeses and whisk until creamy and smooth.
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Toss the cooled pasta with the Parmesan cheese and place in casserole dish.
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Pour the cheese sauce over the macaroni. Top with remaining 1 cup of shredded cheese.
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Melt 1/2 cup butter and combine with Ritz cracker crumbs.
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Sprinkle the cracker mixture over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.
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Makes 8-10 servings.
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Variations:
Add two cups of crispy fried ham cubes to the macaroni and cheese.
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