Best Cracker Topped Macaroni Cheese Recipes

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CRACKER CRUMB MAC & CHEESE



Cracker Crumb Mac & Cheese image

Macaroni and cheese was a favorite dish of Thomas Jefferson. I feel certain Mr. Jefferson would have approved this version.

Provided by Rita P

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cups elbow macaroni (7 oz)
5 tablespoons butter
1/4 cup flour
2 cups milk
1 cup sharp cheddar cheese, grated (4oz)
salt and pepper
8 ounces Velveeta cheese, cubed
1/2 cup crumbled cracker, for topping

Steps:

  • Preheat the oven to 350 degrees F and butter a shallow 1 1/2 quart baking dish.
  • Cook the macaroni in boiling salted water until just tender.
  • Drain it while you prepare the cream sauce.
  • In a large saucepan, melt 4 tbs of butter, then whisk in the flour and add the milk.
  • Stir the mixture until it thickens, then add the cheddar cheese and stir it in until it melts, Season with salt and pepper.
  • Cut the Velveeta into 1/2 inch cubes and stir it into the white sauce, but do not allow it to melt completely.
  • Place the drained macaroni in the prepared baking dish, pour the cheese sauce over it, and stir gently to mix.
  • Sprinkle the crumbled crackers generously over the top and dot with the remaining butter.
  • Bake in the preheated oven for 20 to 25 minutes, until browned and bubbly.

Nutrition Facts : Calories 757.3, Fat 43.7, SaturatedFat 26.4, Cholesterol 129.7, Sodium 1255.9, Carbohydrate 62.2, Fiber 2, Sugar 5.8, Protein 28.6

BAKED HOMEMADE MACARONI AND CHEESE



Baked Homemade Macaroni and Cheese image

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

Provided by Jody

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

2 ½ cups elbow macaroni
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
4 cups milk
1 pound shredded Cheddar cheese
¼ cup butter, melted
1 sleeve buttery round crackers, crushed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • 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 : Calories 810.1 calories, Carbohydrate 57.3 g, Cholesterol 133.1 mg, Fat 49.9 g, Fiber 2.5 g, Protein 32.4 g, SaturatedFat 28.9 g, Sodium 1011.5 mg, Sugar 9.8 g

BAKED MACARONI & CHEESE



Baked Macaroni & Cheese image

When you are looking for an old fashioned, easy, comfort food, look no further than this Baked Macaroni and Cheese. It is the ultimate soul food!

Provided by Janelle

Time 1h

Number Of Ingredients 9

1 Tablespoon salt
2 1/2 cups Elbow Macaroni
1/4 cup butter
1/4 cup all-purpose flour
4 cups milk
1/2 teaspoon salt
4 cups sharp cheddar cheese, shredded
1/4 cup butter, melted
1 cup Ritz crackers, crushed

Steps:

  • Preheat oven to 350 degrees F
  • Fill a large pot with water and add 1 Tablespoon of salt. Bring to a boil.
  • Stir in the macaroni and cook uncovered until pasta is cooked through but firm to the bite. (about 8 minutes depending on your stove). Turn burner off, remove from heat and drain.
  • In a separate large skillet {or dutch oven}, combine 1/4 cup of butter, and flour over medium to low heat until a thick paste is created.
  • Slowly add all the milk to the flour paste mixture, 1/4 cup at a time stirring well to incorporate each time before adding the next 1/4 cup so that the roux stays creamy and smooth. DON'T PANIC at this stage. Your mixture will become thick and goopy first then will thin out. Just keep adding the milk 1/4 cup at a time and mixing well after each addition and you'll get a perfect roux.
  • Add salt and cheddar cheese (1 cup at a time) and stir until cheese has melted and sauce has thickened.
  • Pour noodles into the cheese mixture, stir to combine and then pour the entire mixture into a 9x13 casserole dish. {If using dutch oven, just bake in dutch oven, no need to dirty another pan!}
  • Mix the melted butter & crushed Ritz crackers together. Sprinkle on top of Macaroni.
  • Bake in oven for 45 minutes until top is golden.
  • Serve Immediately

Nutrition Facts : Calories 570 calories, Carbohydrate 44.5 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 34.3 grams fat, Fiber 1.6 grams fiber, Protein 20.1 grams protein, SaturatedFat 18.5 grams saturated fat, Sodium 1388 grams sodium, Sugar 8 grams sugar

CHEESY BAKED MACARONI & CHEESE WITH BUTTER CRUMB TOPPING



Cheesy Baked Macaroni & Cheese with Butter Crumb Topping image

Provided by My Food and Family

Categories     Recipes

Time 1h45m

Number Of Ingredients 11

2 cups of uncooked macaroni
1 package /tube of buttered snack crackers such as Ritz®
6 tablespoons butter, divided
1/4 cup finely minced onions
3 tablespoons all-purpose flour
3 cups of milk
3/4 teaspoon s salt
3/4 teaspoon dry ground mustard
1/4 teaspoon ground black pepper (a little more if you desire)
4 cups (16 oz.) shredded Colby cheddar cheese (buy the block and grate/shred yourself-taste so much better)
1/2 cup grated parmigiano-reggiano cheese (optional)

Steps:

  • In a large pan, cook macaroni according to the package direction using the lesser time-al dente. (The macaroni will continue to cook in the oven.) While the pasta is cooking, crush crackers into large crumbs. You should have about 3/4 cups of cracker crumbs. Melt 3 tablespoons of butter in a small fry pan or saucier. Add the cracker crumbs to the melted butter and mix. Set this aside. When pasta is ready, drain, put back into pan and set aside.
  • Preheat oven 350°F. Grease a 2-quart baking dish with cooking spray or unsalted butter. To prepare, have your flour already measured out and stir the seasonings into the measured milk. In medium saucepan over medium heat, melt 3 tablespoons of butter, and add the onion. Cook for 2-3 minutes until you can smell the onions and the onions are somewhat translucent. Add the flour; cook for 1-2 minute stirring constantly (don't let it burn or brown). Stir in milk and seasonings; cook stirring frequently until mixture boils and becomes thick. Stir the shredded Colby and grated parmigiano-reggiano into your sauce. Pour the cheese sauce into the macaroni and mix.
  • Pour the macaroni mixture into a 2-quart, greased or sprayed baking dish. Sprinkle the buttered cracker crumbs all over the top. Bake in a 350°F oven for 30 minutes or until bubbly and hot.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

VELVEETA® DOWN-HOME MACARONI AND CHEESE



VELVEETA® Down-Home Macaroni and Cheese image

If you're looking for a mac and cheese recipe with the perfect balance of cheesy and creamy, the search ends here.

Provided by VELVEETA Cheese

Categories     Trusted Brands: Recipes and Tips     VELVEETA Cheese

Time 45m

Yield 5

Number Of Ingredients 7

¼ cup butter, divided
¼ cup flour
1 cup milk
½ pound VELVEETA®, cut into 1/2-inch cubes
2 cups elbow macaroni, cooked and drained
½ cup KRAFT Shredded Cheddar Cheese
6 RITZ Crackers, crushed

Steps:

  • Heat oven to 350 degrees F.
  • Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
  • Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 497.4 calories, Carbohydrate 46.7 g, Cholesterol 75 mg, Fat 25.9 g, Fiber 2.1 g, Protein 18.6 g, SaturatedFat 15.9 g, Sodium 869.1 mg, Sugar 6.8 g

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