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Macaroni and cheese
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5 from 1 vote

Camille’s Macaroni and Cheese

The BEST classic American baked mac and cheese recipe you'll ever try! It's gooey and cheesy with a fabulous buttery cracker topping. Enjoy it as a comforting main dish or as a lovable side.
Prep Time10 mins
Cook Time1 hr 25 mins
Total Time1 hr 35 mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 6 to 8 servings
Calories: 687kcal
Author: Victoria


Macaroni and Cheese:

  • 1 pound short pasta such as cavatappi or elbows
  • 2 ounces (½ stick) unsalted butter
  • ¼ cup finely chopped onion
  • ¼ cup all-purpose flour
  • 4 cups milk
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 ½ pounds Land o’Lakes American cheese shredded


  • ½ sleeve Ritz crackers crushed
  • 1 ½ to 2 tablespoons melted butter


  • Preheat the oven to 375°F. Bring a large pot of water to a boil over high heat.
  • Meanwhile, melt the butter in a large pot and add the onions. Saute until the onions are softened, and then add in the flour, stirring constantly.
  • When the flour mixture starts to bubble, slowly stir in the milk, salt, and pepper. Keep stirring over medium-high heat, and once the milk has warmed up a bit (it should be warm to the touch but not anywhere close to boiling) add in the shredded American cheese.
  • Stir until creamy. You shouldn’t see any strings of cheese left in the mixture. Lower the heat and continue stirring constantly, or else it will stick to the bottom of the pan.
  • When the pasta water comes to a boil, salt it and add the pasta, cooking until almost al dente. Do not overcook the pasta because it will get mushy once it bakes. Remove the cheese mixture from the heat, and then strain the pasta in a colander.
  • Add the strained pasta to the cheese mixture and combine until well mixed. Pour the pasta and cheese sauce into a greased 13-by-9-inch baking dish.
  • Combine the crushed crackers and melted butter in a mixing bowl and then sprinkle over the top of the macaroni and cheese.
  • Bake covered for about 45 minutes. Uncover, then bake an additional 10 to 15 minutes until the crumb topping is golden brown and the edges are bubbly.
  • Let the macaroni and cheese cool for at least 10 to 15 minutes before serving to allow it to set.


  • For the pasta we recommend Barilla Cellentani.
  • The American cheese has to be Land o’Lakes–we’ve tried it with other cheeses and it just isn’t the same.
Servings 8.0 * calories 687 * Total Fat 35 g * Saturated Fat 21 g * Monounsaturated Fat 3 g * Polyunsaturated Fat 1 g * Trans Fat 0 g * Cholesterol 108 mg * Sodium 1453 mg * Potassium 189 mg * Total Carbohydrate 61 g * Dietary Fiber 2 g * Sugars 15 g * Protein 27 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*


Calories: 687kcal