Tonight we’re making my 3 Cheese Mac & Cheese with a Crispy Cracker Topping! When it comes to Thanksgiving, there’s just nothing like a comforting classic. This version is creamy, cheesy, and so delicious! Hope you love it and enjoy!
Frequently Asked Questions
Can I make this ahead of time?
Yes, definitely! Just assemble up to 24 hours in advance (stop before adding the remaining cheese and cracker topping), cover, and refrigerate. I would recommend adding a little extra pasta water when making the sauce so it stays nice and creamy.
Pull out of the fridge 30 min before ready to bake. Add the cheese and cracker topping right before popping into the oven and bake as directed.
Can I freeze this?
I wouldn’t recommend freezing this one because of the cream base and the mix of cheeses, the texture can turn grainy once thawed. It’s best made fresh or assembled up to 24 hours ahead and baked the day of.
How To Make My 3 Cheese Mac & Cheese
Here’s a video of how I made my 3 Cheese Mac. For another delicious side dish, check out the Creamiest & Fluffiest 5 Ingredient Mashed Potatoes recipe.
Ingredients – Mac & Cheese:
- 1 pound cellentani or cavatappi pasta
- 1 pint (2 cups) heavy whipping cream
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 ½ cups whole milk
- ½ teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper, plus more to taste
- 2 ½ cups freshly grated sharp cheddar
- 2 cups freshly grated gruyere
- 2 cups freshly grated mozzarella
- 1 teaspoon crushed red pepper flakes (adjust based on spice preference)
- 1 teaspoon Worcestershire sauce
- ¼ cup reserved pasta water
Ingredients – Ritz Cracker Topping:
- 1 sleeve Ritz crackers
- 3 tablespoons unsalted butter, melted
- Kosher salt to taste
Step-By-Step Recipe Method:
- Preheat the oven to 350°F. Grease a 9×13-inch baking pan with butter and set aside.
- In a food processor, blitz the ritz crackers until they’re the consistency of fine sand. Place into a medium mixing bowl, drizzle the melted butter overtop and season with salt. Stir until well combined and set aside.
- Combine all three cheeses into a large mixing bowl and toss until evenly distributed and set aside.
- Cook the pasta in generously salted boiling water until al dente, about 7 minutes. Be sure to reserve the pasta water, then drain and set aside.
- Meanwhile, in a large Dutch oven or heavy bottomed pot over medium heat, melt 1/4 cup of butter. Once the butter is just starting to foam, slowly sprinkle in the 1/4 cup flour while whisking constantly until completely smooth
- Slowly pour in the milk and Heavy Whipping Cream while whisking constantly. Bring to a simmer, stirring occasionally, to ensure the milk does not burn. Simmer while whisking often until slightly thickened, about 8 minutes.
- Whisk in the garlic powder, onion powder, paprika, salt, pepper, red chili flakes, and Worcestershire sauce until well combined.
- Turn the heat off and slowly whisk in 4 cups of cheese. Continue whisking constantly until the cheese is completely melted and incorporated into the sauce. Taste and adjust seasonings if necessary.
- Mix the al dente pasta into the cheese sauce until well combined. Add splashes of pasta water while continuing to stir to slightly thin out the sauce to your desired consistency. Pour the mixture into the prepared baking pan.
- Top the mac and cheese with the reserved 2 ½ cups of cheese and sprinkle the cracker mixture evenly over top.
- Bake until the cheese on top is melted and the bread crumbs are golden brown, about 30 minutes. Broil for an additional 2 to 3 minutes, if desired, to achieve an extra crispy and golden topping.
- Garnish with fresh parsley if desired and serve immediately. Enjoy!