This post isn’t just an average macaroni and cheese recipe, it’s a proclamation. It’s a proclamation of love for any and all things cheesy, creamy and crunchy. It’s a proclamation that we will not stand for fake, squeeze cheese any longer! Bring back real cheese and real pasta and Make Mac and Cheese Great Again!
I am so fired up to tell you about this macaroni and cheese recipe! Can’t you tell? It covers all the bases for the perfect comfort food because it’s made with three different cheeses, covered in buttery cracker crumbs and baked to a golden perfection. *sigh*
An Ode to the Casserole
Coming from a large family, every holiday is treated like a giant potluck. You know what that means… casserole city, baby. Envision this with me: rows and rows of golden Ritz cracker topping, creamy vegetables and CARBS, glorious carbs! First up, the crowd pleasers: broccoli and cheese casserole, cornbread dressing and baked macaroni and cheese. I hope you brought your stretchy pants.
The Cheesiest Enthusiasm
Anyone who knows me knows that I am a cheese fanatic. It’s an obsession, really. I even started making some of my own at home, but that’s another story. The Blue Cheese Bungalow always has cheese on hand [shocker]; I keep shredded cheese for tacos and pasta, block cheese for impromptu appetizers and cream cheese well, just because.
For this macaroni and cheese recipe, I have developed the perfect blend for a smoky, gooey masterpiece. Shredded cheddar is a classic that provides saltiness and zip. Mozzarella makes this mac smooth and gooey and the Gouda provides a subtle smoky flavor. There are thousands of macaroni and cheese recipes out there but this, my friends, is that good-good [hipster lingo for OMG THAT IS THE BEST MAC AND CHEESE EVER].
After you stir the pasta in with the rich, creamy cheese sauce, you will not want to part with your “liquid gold”. But I promise you, the buttery Ritz cracker topping takes this macaroni and cheese to the next level, so take a few bites, spread in an 8 x 10 and let the oven do it’s magic.
Disclaimer
It ain’t healthy and it don’t pretend to be. Pair this macaroni and cheese with my Cornflake Chicken and green beans for a well rounded meal that your whole family will love!
I hope you enjoy this recipe! I’d love your feedback and to learn more about your favorite macaroni and cheese recipes so leave me some love in the comments below.
Kelsey Renee
Southern Style Baked Macaroni and Cheese
Ingredients
- 1 pound elbow macaroni (1 package)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded smoked Gouda cheese
- ½ cup butter
- ¼ cup + 1 tablespoon all purpose flour
- 2 cups milk
- ½ cup heavy cream
- 1 tablespoon ground mustard
- 1 sleeve of Ritz crackers
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
Instructions
- 1. Prepare elbow macaroni according to package. Drain and set aside.
- 2. Preheat oven to 350 degrees.
- 3. In a large saucepan, melt ¼ cup butter over medium heat.
- 4. Whisk in flour to make a roux. Stir constantly until roux is golden in color.
- 5. Stirring constantly with a whisk, gradually add in the milk and then the cream. Whisk until the mixture is has thickened and no lumps remain.
- 6. Continuing to stir, gradually add in cheese, one cup at a time.
- 7. Once all cheese has melted and sauce is smooth, reduce heat to low.
- 8. Stir in ground mustard.
- 9. Add prepared macaroni to cheese sauce and stir until combined.
- 10. Transfer macaroni into greased 8 x 10 casserole dish.
- 11. Prepare breadcrumb topping by combining Ritz crackers, garlic powder and paprika in food processor until crackers resemble coarse breadcrumbs. Stir in ¼ cup melted butter.
- 12. Spoon cracker topping evenly over macaroni.
- 13. Bake at 350 degrees for 30 minutes.
- 14. Enjoy!
