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Sharing my favorite family dinner today, The Cheese-Maker’s Mac and Cheese from The Half Baked Harvest Cookbook.
The Cheese-Maker’s Mac and Cheese
8 servings
calories 766kcal
Reprinted from Half Baked Harvest Cookbook Recipe from My Barns in the Mountains.
Ingredients
- 7 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups 2% or whole milk
- 1 pound elbow macaroni
- 1 garlic clove, minced or grated
- 1½ cups crushed Ritz Crackers , (about 1 sleeve)
- 4 ounces cream cheese, cut into cubes
- 1¼ cups shredded sharp white cheddar cheese
- 1¼ cups shredded fontina cheese
- 1 cup shredded Havarti cheese
- 1 cup shredded smoked Gouda cheese
- ¼ teaspoon cayenne
- Kosher salt and freshly ground pepper
- Fresh basil leaves, for topping
Instructions
- 1. Preheat the oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray.2. In a large saucepan, melt 4 tablespoons of the butter over medium heat. Whisk in the flour. Reduce the heat to medium-low and cook for 1 minute, stirring once to avoid burning—it will bubble. Gradually whisk in the milk and 2 cups of water, then stir in the macaroni. Increase the heat to medium-high and bring the mixture to a boil. Stir frequently until the macaroni is just al dente, 8 to 10 minutes. 3. Meanwhile, in a medium skillet, melt the remaining 3 tablespoons of butter over medium-low heat. Add the garlic and cook for 30 seconds, or until fragrant. Add the crushed crackers and toss to coat. Toast the crumbs until browned, stirring frequently to avoid burning, for 3 to 5 minutes. Remove the pan from the heat and set aside.4. When the macaroni is al dente, remove the pan from the heat and stir in the cream cheese, cheddar, fontina, Havarti, Gouda, and cayenne and season with salt and pepper. Stir until the cheeses have fully melted. Transfer the mixture to the prepared baking dish. 5. Evenly sprinkle the toasted cracker crumbs over the mac and cheese and place the baking dish on a baking sheet. Bake for 15 to 20 minutes, or until the crumbs are golden brown and the sauce is bubbling. Remove from the oven and let sit for 5 minutes (yeah, right). Garnish with fresh basil. Dig in!
Nutrition
Calories: 766kcal | Carbohydrates: 58g | Protein: 28g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 104mg | Sodium: 639mg | Potassium: 339mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1050IU | Vitamin C: 0.1mg | Calcium: 545mg | Iron: 1.8mg
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Could I do this in a smoker???
Hey Shayla,
Sorry I don’t own a smoker so I am unsure of the results. I hope you love the recipe, let me know how it turns out! xTieghan
This was yummy – smooth and creamy! I used farfalle because I didn’t have macaroni, and halved the recipe. It turned out great and my husband said it’s the best Mac ‘n cheese he’s ever had ?
Hey Janet,
I am so glad this recipe was enjoyed, thanks so much for giving it a try! Have the best week. xTieghan
This looks so good! I was wondering if I can skip baking it?
Hey Maria,
Sure, if you do not want to bake this, that would be totally fine. I hope you love the recipe. Let me know if you have any other questions! xTieghan
This recipe is delicious!! The ritz cracker crumbs toasted with garlic makes the dish!! Will definitely make this again. Thanks Tieghan for another great recipe!
Hey Mia,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! xTieghan
Hiya! For making this the day before, would you recommend putting everything together and baking it then refrigerating and re-heating/baking the next day? Or putting all the ingredients together in the fridge and then just baking the day of? Looking forward to this!
Hey Emily,
I would make up until baking, cover and keep in the fridge until you are ready to bake. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan
Can i make all of this in a Dutch oven from start to finish?
Hey Victoria,
Yes that should work. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
This looks delicious! Going to make it for Thanksgiving this year. I’m wondering if I can substitute shells instead of elbow macaroni without any issues? And would it still be 1 pound?
Thank you!!
Hey Allie,
Yes that would be totally fine to do. I hope you love the recipe, Happy Thanksgiving! xTieghan
Hi!
I’m planning on making this for thanksgiving but don’t want to take up valuable oven space. Is there a way to make this recipe in the crockpot?
Thank you! Love all of your recipes!
Hey Jennifer,
I have never made mac and cheese in the crockpot, so I don’t feel comfortable advising you how to do so. I’d have to re-work the recipe and cooking times. So sorry I could not help more. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Ritz topping was exceptional! But we found the recipe to be too cheesy. So cheesy we were left with sore tummies afterwards. I’d make again, but would not add all that cheese. Thank you.
Thank you!! I am really glad this recipe turned out so well for you! xTieghan
This looks delicious! Can you make this recipe ahead of time and store in the fridge before baking?
Hey Megan,
Yes totally!! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks amazing would really like to make this mac and cheese for thanksgiving. Is there a way that I could do a “make ahead” version with out the noodles getting soggy? T
Thanks!
Hey Marissa,
I would follow the recipe up until the baking point, place in the fridge covered, and then bake when you are ready to serve. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Love all your recipes so far! We’ve been asked to make Mac & Cheese for Thanksgiving this year and I immediately looked up one here – however I’ve just learned that we need to make enough for 40 people and be able to transport about an hour away (AHH!). Any advice on serving adjustments/keeping warm in transit?
Hey Lauren!! This is a good recipe for Thanksgiving!
You can easily double or triple the recipe to feed everyone. For transporting, do you have any food warmed? Those work really well to keep warm dishes warmed while traveling. Linked my favorite below! Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy Thanksgiving!! xTieghan
https://shopstyle.it/l/boAkZ
Hands down the best macaroni and cheese that I have ever made and ate! I made it for my family and they requested it again just a few days later! Thank you for this 🙂
Wow yes!! I am so happy this turned out so well for you all! Thank you Sarah! xTieghan
The flavor in this was excellent but almost a little TOO cheesy for me! I will definitely make again but with a little less cheese. Loved the garlic crackers on top!
Thank you so much Alyse! I am so happy to hear that! xTieghan
Hi. Can I make this ahead of time and bake before serving? Thanks.
Hey Atreyi,
Yes that will work! I hope you love the recipe, please let me know if you have any other questions! xTieghan