Old Fashioned Baked Macaroni and Cheese

Elbow macaroni in a creamy cheddar, Jack and Gruyere sauce, baked under a buttery Ritz cracker crust. Make it the day before.

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Course: Side Dish

Cuisine: American

Prep Time: 25

Cook Time: 50

Total Time: 1 15

Servings:

Author: Jennifer Stewart

Preheat the oven to 350 degrees.
In a large skillet or saucepan, melt 1 stick of butter fully over low-medium heat. When fully melted, add in flour and mix until thick.
Pour in milk and half and half and mix until all ingredients are fully combined and smooth.
Add in all of the seasonings and mix well. Cover and allow to simmer for 5 minutes.
When done, add in the cheeses, one cup at a time. Allow each cup of cheese to mostly melt into the sauce before adding in the next.
When all of your cheese is combined, be sure to stir the sauce until its fully combined and smooth.
Pour half of your cheese sauce in the bottom of a 9x13 baking dish.
Add the macaroni on top of the sauce evenly dispersed into the pan.
Top with the remaining sauce.
In a small mixing bowl, combine the remaining 3 tablespoons of butter and crushed ritz crackers. Combine well using a fork.
Sprinkle the topping mixture over top of the mac and cheese and bake for 30 minutes. When done, allow to cool slightly before serving.

Make ahead: Assemble, cover and refrigerate the day before. Keep the cracker topping separate. Let it sit out 15 minutes, add the topping and bake. Allow 40 to 45 minutes if it’s still cold.
Leftovers: Airtight container in the fridge up to 4 days. Reheat covered with foil in the oven, or microwave in 30 second bursts, stirring.
Cheese: Shred it yourself for the smoothest sauce.
Pasta: Cook 1 to 2 minutes under the package time in salted water.
Swaps: Pepper jack or Velveeta for the Jack. Swiss for the Gruyere. Bread crumbs or corn flakes for the Ritz. Cajun seasoning for the Lawry’s.