Creamy Baked Mac and Cheese with Crunchy Ritz Topping Recipe
This creamy baked mac and cheese recipe is the ultimate comfort food featuring a rich blend of Havarti, cheddar, fontina, and brie cheeses baked to perfection. Topped with a crunchy, flavorful Ritz cracker mixture, it offers a delightful contrast of creamy and crispy textures. Perfect for a cozy meal or entertaining guests, this dish combines classic flavors with an irresistible golden crust.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Pasta and Cheese Mixture
- 1 pound dry shells or elbow macaroni
- 1 1/4 cups shredded Havarti cheese
- 1 1/4 cups shredded cheddar cheese
- 1 cup shredded fontina cheese
- 3 cups whole milk
- 1/2 cup sour cream
- 1/4 teaspoon ground mustard
- 1/4 teaspoon cayenne pepper
- Kosher salt and black pepper to taste
- 6 ounces brie cheese, rind removed and cubed
Crunchy Ritz Topping
- 1 1/2 cups crushed Ritz crackers
- 2 tablespoons salted butter, at room temperature
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C) and butter a 9×13-inch baking dish thoroughly to prevent sticking and provide a rich base for the mac and cheese.
- Mix main ingredients: In the prepared baking dish, combine the dry pasta, half of the shredded Havarti, cheddar, and fontina cheeses, milk, sour cream, ground mustard, cayenne pepper, and 1/3 cup water. Season with kosher salt and black pepper to taste. Stir well to evenly distribute all ingredients.
- Add brie cheese: Evenly push the cubed brie into the pasta mixture, ensuring the creamy brie will melt throughout the mac and cheese while baking.
- Bake covered: Cover the baking dish tightly with aluminum foil to trap moisture and bake for 25 minutes at 375°F (190°C), allowing the pasta to cook and the cheeses to melt and blend.
- Prepare Ritz cracker topping: While the pasta bakes, mix the crushed Ritz crackers with the room temperature butter, onion powder, garlic powder, and paprika in a small bowl until the mixture is well combined and crumbly.
- Apply topping and finish baking: After the initial baking, remove the foil, evenly sprinkle the remaining shredded Havarti, cheddar, and fontina cheeses over the pasta, then sprinkle the Ritz cracker mixture on top. Return the dish uncovered to the oven and bake for an additional 15-20 minutes until the cheese is bubbly and the topping is golden brown and crisp.
- Serve hot: Remove the baked mac and cheese from the oven and serve immediately for a creamy, cheesy delight with a crunchy, savory crust.
Notes
- Use whole milk for the creamiest texture, but you can substitute with 2% milk if preferred.
- Removing the rind from the brie is essential to avoid a strong, bitter flavor.
- If you prefer a spicier kick, increase the cayenne pepper slightly.
- For a gluten-free version, substitute standard macaroni and Ritz crackers with gluten-free alternatives.
- Butter the baking dish well to prevent sticking and help develop the crust.
- Let the mac and cheese sit for 5 minutes after baking for easier serving.
Keywords: mac and cheese, baked mac and cheese, creamy mac and cheese, Ritz cracker topping, comfort food, cheesy pasta, baked pasta casserole
