Baked Mac and Cheese
This is a terrific baked mac and cheese recipe. I have tried many in the past, but nothing comes close to being as good as this one. The recipe calls for cheddar and mozzarella, but feel free to use other cheeses. I almost always use the cheddar, and have subbed the mozzarella with Monterrey jack, Fontina, gouda, and maybe a couple of others, and it’s still amazing.
- 8 ounces macaroni (elbow pasta)
- 1 tablespoon butter
- 1 sleeve crushed Ritz crackers
- 4 tablespoons butter, melted
- 4 tablespoons butter
- 1/3 cup all-purpose flour
- 3 cups milk, warmed
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 3/4 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon mustard powder
Bring a large pot of salted water to the boil. Add macaroni and cook per directions MINUS 1 minute.
Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the sauce.
- Combine butter and crackers and set aside.
Preheat oven to 350° F.
In a large saucepan or a 9″ Lodge cast iron skillet, melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
Add about 1 cup of the milk and mix to dissolve the floury paste into the milk. Then add remaining milk and whisk until lump free.
Mix in salt and spices, then add cheese.
Remove from heat and add macaroni. Stir and add topping. Bake at 350° F for 35 minutes until golden brown on top.