Rating: 4.37 stars
578 Ratings
  • 5 star values: 348
  • 4 star values: 154
  • 3 star values: 37
  • 2 star values: 17
  • 1 star values: 22

This recipe was given to me by my friend Katie. It's a longtime favorite in her family.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.

  • Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt. Cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes.

  • Turn off heat and stir in Cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a 9x13-inch baking dish. Mix the 1/4 remaining cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture.

  • Bake in preheated oven until golden brown on top, about 45 minutes.

Nutrition Facts

810 calories; protein 32.4g; carbohydrates 57.3g; fat 49.9g; cholesterol 133.1mg; sodium 1011.5mg. Full Nutrition
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Reviews (406)

Most helpful positive review

Rating: 4 stars
08/22/2017
This was really good! I added about a half teaspoon each of paprika and dry mustard, and mixed more grated cheese into the ritz crumbles. Yum! Read More
(395)

Most helpful critical review

Rating: 3 stars
08/22/2017
This recipe was pretty good. I topped it with seasoned breadcrumbs instead of crackers and grated parmesan cheese before baking. Everyone enjoyed it. For more flavor I will incorporate different cheeses next time and maybe a spot of garlic to warm the flavor. But nonetheless it was creamy and yummy. Read More
(70)
578 Ratings
  • 5 star values: 348
  • 4 star values: 154
  • 3 star values: 37
  • 2 star values: 17
  • 1 star values: 22
Rating: 4 stars
08/22/2017
This was really good! I added about a half teaspoon each of paprika and dry mustard, and mixed more grated cheese into the ritz crumbles. Yum! Read More
(395)
Rating: 5 stars
06/03/2009
ok me and my fiance loooove macaroni and cheese. we have tried tons of macaroni and cheese recipes.. but this by farrrrr was our favorite! DELICIOUS! well it also helps that extra sharp cheddar is our favorite cheese and we always have a brick of it in our fridge. EXCELLENT! nice and creamy and the topping was amazing! i used the other reviewers advice and added parmesian to the topping and i also used garlic croutons instead of ritz crackers. THE BEST! Read More
(274)
Rating: 4 stars
08/17/2009
I don't normally try a recipe off this site unless it gets at least 4 1/2 stars from 100 people or more, but I was looking for a recipe that called for simple ingredients that I already had, and this one fit the bill. So I gave it a try, and it was really very good. The only change I made was that I didn't add the cracker crumb topping. I sprinkled extra cheese on top before baking. Everyone in my family loved it, and it was even better the next day! * I will add that the butter/flour/milk/cheese mixture never did thicken on top of the stove, but it firmed up nicely while baking. Read More
(212)
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Rating: 3 stars
08/22/2017
This recipe was pretty good. I topped it with seasoned breadcrumbs instead of crackers and grated parmesan cheese before baking. Everyone enjoyed it. For more flavor I will incorporate different cheeses next time and maybe a spot of garlic to warm the flavor. But nonetheless it was creamy and yummy. Read More
(70)
Rating: 4 stars
08/22/2017
My family loved this. A few notes - use a pound of sharp cheddar. It makes a BIG difference. Other cheddars may leave you with a bland dish. Also, I had to use cavatelli (it's what I had) but measuring that by cup left me with too few noodles floating in a sea of sauce. I had to cook more pasta and add it to the pan. I ended up using 12 oz. of cavatelli. I added 3 cloves minced garlic and a few shakes of cayenne to my roux, cooking for a minute or two without letting it brown, then gradually poured in warm milk and whisked it. It comes together quickly and smoothly. Cold milk straight from the fridge will take longer to "sauce up". 2% milk is fine. Mine actually baked up and browned in less than 45 minutes so watch your oven. When the top is brown and it doesn't "jiggle" too much, pull it out. Thank you for sharing your recipe, Jody! Read More
(49)
Rating: 5 stars
09/01/2009
I used bread crumbs instead of crackers and poured the melted butter on top of it, it was great. The family enjoyed it Read More
(44)
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Rating: 5 stars
11/30/2010
Yummmmmmy!! Thank you for sharing this recipe I don't think I will ever be able to go back to a box. lol Read More
(35)
Rating: 4 stars
11/18/2010
This was quite good, I did use 3 differnt types of cheese, cheddar, extra sharp and mozzerella, I also used pepper and did not do the cracker topping. Read More
(29)
Rating: 5 stars
02/09/2011
Phenominal!!!!! I can hardly believe I was able to cook something and have it turn out this yummy! It took a little while but was fun and totally worth the wait! I am 17 and wanted to treat myself to something nice as well as make something my parent's (who are vegetarians) could come home to after work. I can't wait to see their reactions! Throughout the process I added a few things such as : Sharp Chedder AND Extra Sharp white cheddar Garlic & Onion powders LOTS of pepper A lot of salt ha and the best part: I mixed in a splash of hot sauce and you would not believe how much it made the flavor really pop! Anyway, AWESOME RECIPE! 5 STARS. Read More
(28)