Macaroni And Cheese Recipe With Ritz Crackers: Buttery Crumb Topping for Extra Crunch

This macaroni and cheese recipe transforms a classic comfort dish with one simple yet brilliant addition. The buttery Ritz cracker topping creates an irresistible crunch that perfectly contrasts the creamy pasta beneath.

I developed this method after years of testing various breadcrumb toppings, and nothing delivers that perfect texture like crushed Ritz crackers. Their natural buttery flavor and fine crumb create a golden crust that stays crisp even after baking.

The dish comes together in about 40 minutes, with most of that time spent baking in the oven. The result is a creamy, cheesy pasta with a perfectly crisp topping that will have everyone asking for seconds.

Serve this as a main course or alongside your favorite protein for a complete meal.

Ingredients for Macaroni and Cheese Recipe with Ritz Crackers

Pantry staples plus a sleeve of Ritz crackers create that signature crispy topping everyone craves.

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The Ritz crackers are non-negotiable here. Any grocery store carries them, but check the box for the buttery variety—they’re the ones that give you that golden crust. I grab the family-sized box from Costco when I’m making a double batch. The cheeses matter too: block cheddar and Gruyère melt smoother than pre-shredded (which has anti-caking agents). Skip the pre-shredded stuff—it just doesn’t work the same.

No Gruyère? Fontina or Monterey Jack melt just as well. Short on Ritz? Buttery round crackers (like Town House) work in a pinch. Whole milk is ideal, but 2% works too—just don’t go lower or the sauce won’t be as rich. The Dijon adds a subtle kick, but yellow mustard at half the amount gets you close. For extra crunch, toss a handful of panko into the topping.

This reheats beautifully—cover with foil to keep the topping crisp. Keeps in the fridge for 3-4 days, but honestly it’s best fresh out of the oven. Leftovers freeze well for up to 2 months (thaw overnight before reheating).

Step-by-Step Instructions for Macaroni and Cheese with Ritz Crackers

Here’s how I nail this dish every time with that irresistible buttery crunch on top.

Step 1: Cook the Elbow Macaroni Perfectly

Bring a large pot of salted water to a rolling boil. Add the 12 oz Elbow Macaroni and cook for 1 minute less than the package instructions—you want it just shy of al dente. This prevents it from turning mushy when baked.

Drain the macaroni and immediately rinse it under cold water to stop the cooking process. Shake off excess water but don’t dry it completely—a little moisture helps the sauce cling. Set it aside while you make the cheese sauce.

Step 2: Make the Velvety Cheese Sauce

In a saucepan over medium heat, melt ¼ cup of the Unsalted Butter. Whisk in the 0.25 cup All-Purpose Flour and cook for 1-2 minutes until the mixture turns a light golden color and smells nutty. This roux thickens the sauce beautifully.

Slowly pour in the 2 cups Whole Milk, whisking constantly to avoid lumps. Cook for 3-4 minutes until the sauce thickens enough to coat the back of a spoon. Stir in the 1 tsp Dijon Mustard, 1 tsp Kosher Salt, and 0.5 tsp Ground Black Pepper.

Reduce heat to low and add the 2 cups Sharp Cheddar Cheese, 1 cup Gruyere Cheese, and 0.5 cup Parmesan Cheese a handful at a time, stirring until each addition melts completely. The sauce should be smooth, rich, and glossy.

Step 3: Combine Macaroni and Sauce

Pour the cheese sauce over the cooked macaroni and stir gently to coat every piece evenly. I like to fold it in with a silicone spatula to avoid breaking the pasta. The sauce will seem thick, but it loosens up as it bakes.

Taste and adjust seasoning if needed—sometimes the cheese needs a little more Kosher Salt or Ground Black Pepper. Transfer the macaroni and cheese to a greased 9×13-inch baking dish or similar oven-safe dish.

Step 4: Prepare and Apply the Ritz Cracker Topping

In a bowl, combine the 2 cups Ritz Crackers, 0.5 tsp Garlic Powder, 0.5 tsp Onion Powder, and 0.25 tsp Paprika. Melt the remaining 0.25 cup Unsalted Butter and drizzle it over the cracker mixture. Stir until the crumbs are evenly coated and clump slightly.

Sprinkle the buttery cracker mixture evenly over the macaroni and cheese, pressing down lightly so it adheres. This topping will turn golden brown and crispy in the oven, adding that perfect textural contrast.

Step 5: Bake to Perfection

Preheat your oven to 375°F. Bake the macaroni and cheese uncovered for 20-25 minutes until the top is golden brown and the edges are bubbly. The sauce should be creamy, not dry, and the topping crisp.

Let it rest for 5 minutes before serving—this allows the sauce to thicken slightly and makes it easier to scoop. Serve warm, with extra cracker crumbs on the side if you want even more crunch.

Storing and Reheating This macaroni and cheese recipe with ritz crackers

Refrigerator Storage

Let this dish cool for no more than 2 hours before transferring to airtight containers. I prefer glass baking dishes with tight lids. Store at 40°F or below for up to 3-4 days. The flavors meld beautifully overnight. ❄️

Freezer Storage

For longer storage, portion into freezer-safe containers with 1 inch headspace. It freezes well for up to 2 months without losing texture. I use quart-sized freezer bags for space efficiency, squeezing out excess air first.

Oven Reheating

Preheat oven to 350°F. Cover with foil and bake for 15-20 minutes, then uncover for 5 minutes to crisp the topping. Add a splash of milk if it seems dry. 🔥

Microwave Method

For quick portions, microwave covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 1-minute intervals until reaching 165°F.

Crisp Topping Trick

To revive the cracker topping, broil for 1-2 minutes after reheating. Watch closely to prevent burning. My Nonna’s wooden spoon always gets the last bits from the pan.

Frequently Asked Questions