Ingredients
Scale
- 12 ounces elbow macaroni (or your favorite small pasta shape)
- 4 tablespoons unsalted butter, divided
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 2 cups sharp cheddar cheese, shredded
- 1 cup Gruyère cheese, shredded (for a nutty depth)
- 1 teaspoon Dijon mustard (adds a subtle tang)
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 1 sleeve Ritz crackers (about 30 crackers), crushed finely
- 2 tablespoons unsalted butter, melted (for the topping)
Substitution tip: If you don’t have Ritz crackers, crushed buttery crackers or panko breadcrumbs work well, though the flavor and texture will vary slightly. For a dairy-free option, use plant-based milk and cheese alternatives, and swap butter for coconut oil or vegan margarine.
Instructions
- Preheat your oven to 350°F (175°C) and butter a 9×13-inch baking dish.
- Cook the macaroni in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In the same pot, melt 4 tablespoons of butter over medium heat. Once melted, whisk in the flour and cook for about 2 minutes, stirring constantly, to form a roux. This step is crucial to avoid a floury taste—think of it as the foundation Nonna Rosa always emphasized for a silky sauce.
- Slowly whisk in the warmed milk, a little at a time, ensuring the mixture stays smooth. Continue cooking and whisking for about 5-7 minutes, until the sauce thickens and coats the back of a spoon.
- Lower the heat and stir in the shredded cheddar and Gruyère cheeses until fully melted and the sauce is creamy. Add Dijon mustard, garlic powder, salt, and pepper to taste. The mustard is a secret weapon I learned from Elena—it brightens the cheese flavor beautifully.
- Remove the sauce from heat and fold in the drained macaroni until all pasta is coated evenly.
- Pour the mac and cheese into your prepared baking dish, spreading it out evenly.
- In a small bowl, combine the crushed Ritz crackers with the 2 tablespoons of melted butter. Sprinkle this crumbly, buttery topping evenly over the mac and cheese.
- Bake in the preheated oven for 25-30 minutes, or until the topping is golden and crisp and the cheese is bubbling around the edges.
- Let it rest for about 5 minutes before serving to allow the sauce to set slightly—patience here makes all the difference, as I’ve learned from years of family dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
