Ingredients

The following ingredients have 10 Servings
  • 16 ounces elbow pasta (or shaped pasta of your choice)
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 3 cups whole milk
  • 12 ounces sharp cheddar cheese (shredded (about 3 cups))
  • Salt and pepper (to taste)
  • 40 Ritz crackers (about 1.5 sleeves, crushed)
  • 8 slices bacon (cooked and crumbled)
  • 1 tablespoon finely chopped fresh parsley

Instruction

  • Preheat oven to 400 degrees F. Butter a 9x13-inch casserole dish. Heat a large pot of water over high heat for the pasta; cover.
  • Add the pasta to the boiling water and cook the pasta according to the box directions for al dente pasta (if your box doesn't specify al dente, cook it for 1 to 2 minutes shorter than the time called for - it shouldn't be cooked the whole way through). When the pasta is finished cooking, drain it in a colander.
  • While the pasta is cooking, make the sauce. In a large saucepan, melt the 4 tablespoons of the butter over medium heat. Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly. In a slow, steady stream, whisk in the milk. Allow the sauce to come to a simmer.
  • Once the sauce comes to a simmer, stir in the cheddar cheese, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful. Season with salt and pepper and turn off the heat.
  • Add the cooked, drained pasta to the sauce. Stir with a wooden spoon until everything is completely combined and evenly distributed. Pour the mixture into the prepared casserole dish.
  • In a small bowl, mix together the crushed Ritz crackers, crumbled bacon and parsley.
  • Sprinkle the macaroni and cheese with the topping mixture.
  • Bake until browned and bubbly, about 15 to 20 minutes. Allow to sit for 10 to 15 minutes before serving.