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Creamy Macaroni and Cheese with Crunchy Topping

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  • Prep 25 min
  • Total 50 min
  • Servings 6
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This macaroni and cheese is creamy and delicious. And it has this little added kick from the cayenne as well as a nice crunch on top. Delish!
by: Sarah Walker Caron
Updated Aug 4, 2016
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  • 1 lb uncooked elbow macaroni
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp dry ground mustard
  • 1/4 tsp cayenne powder
  • 4 cups low-fat milk
  • 4 cup shredded extra-sharp cheddar cheese
  • 1 sleeve Ritz™ Crackers, crushed


  • 1
    Preheat the oven to 350°F. Set out a 9x13 baking pan.
  • 2
    Cook macaroni according to package directions.
  • 3
    Meanwhile, melt butter in 3-quart saucepan over low heat. Stir in flour, salt, pepper, mustard and cayenne powder. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly. Then, remove the pan from heat and stir in the milk. Return the pan to the burner and heat to boiling, stirring constantly. Once boiling, stir for one minute and then remove from heat. Stir in the cheese, and cook until it's melted and smooth.
  • 4
    Once the macaroni is done, drain it well and then combine with the cheese sauce. Pour into the 9x13 pan and spread out so that it's in one even layer. Sprinkle with the cracker crumbs. Bake uncovered 20 to 25 minutes or until bubbly and lightly browned.
  • 5
    Let cool slightly before serving.

Nutrition Information

No nutrition information available for this recipe
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