Description
This Creamy Baked Mac and Cheese with Crunchy Ritz Topping is the ultimate comfort food, combining a luscious blend of Havarti, cheddar, fontina, and brie cheeses baked to perfection with a buttery, spiced Ritz cracker crust. It’s rich, cheesy, with a perfect crispy topping that elevates classic mac and cheese to a gourmet level.
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, cubed)
Crunchy 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 ensure even cooking and easy serving.
- Combine pasta and cheese mixture: In the prepared baking dish, combine the dry pasta, half of the shredded Havarti, cheddar, and fontina cheeses, the whole milk, sour cream, ground mustard, cayenne pepper, and 1/3 cup water. Season generously with kosher salt and black pepper to taste. Stir the mixture thoroughly so all ingredients are well incorporated.
- Add brie cheese: Evenly distribute the cubed brie cheese throughout the pasta mixture by pushing it down gently into the mixture to spread it out.
- Bake covered: Cover the baking dish tightly with aluminum foil to trap moisture and bake in the preheated oven for 25 minutes, allowing the pasta to cook through and the cheese to melt.
- Prepare topping: While the pasta bakes, prepare the Ritz cracker topping by mixing the crushed Ritz crackers with room temperature salted butter, onion powder, garlic powder, and paprika in a bowl until the mixture is evenly combined and crumbly.
- Add remaining cheese and topping: After baking for 25 minutes, carefully remove the foil from the dish. Sprinkle the remaining shredded Havarti, cheddar, and fontina cheeses evenly over the baked pasta. Then top this cheese layer with the prepared Ritz cracker mixture, spreading it evenly.
- Bake uncovered: Return the dish to the oven and bake uncovered for an additional 15-20 minutes until the cheese topping is bubbly and the Ritz topping turns a golden brown and crispy.
- Serve: Remove the baked mac and cheese from the oven and allow it to cool slightly. Serve hot to enjoy the creamy, cheesy flavors with a delightfully crunchy topping.
Notes
- To ensure the pasta cooks perfectly, do not pre-cook the dry shells or elbow macaroni; they cook in the oven along with the cheese sauce and liquids.
- Removing the rind from the brie is important to avoid bitterness in the dish.
- If you prefer a spicier mac and cheese, increase the cayenne pepper slightly, but do so cautiously to maintain balance.
- The topping can be prepared ahead of time and stored refrigerated until ready to use.
- For a lighter version, substitute whole milk for 2% milk and reduce the butter quantity in the topping.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: baked mac and cheese, creamy mac and cheese, Ritz cracker topping, comfort food, cheesy pasta, homemade mac and cheese
