Buttery Cracker-Topped Baked Mac and Cheese

By Sprig Originals ✓ · cooked up in Sprig

A creamy, mild baked macaroni and cheese with a real stovetop cheese sauce and a golden crushed-cracker topping. Nine everyday ingredients, one pot plus one baking dish, and a texture kids actually eat — soft pasta, silky sauce, and a crunchy buttery lid.

Ingredients

• 12 oz elbow macaroni
• 6 tbsp unsalted butter, divided
• 3 tbsp all-purpose flour
• 3 cups whole milk
• 1 tsp salt
• 1/2 tsp garlic powder
• 4 oz cream cheese, cut into cubes
• 12 oz medium cheddar cheese, shredded (about 3 cups)
• 1 cup shredded mozzarella cheese

• 30 crackers buttery round crackers, crushed (about 1 sleeve)

Instructions

1. Heat the oven to 375°F and butter a 9x13-inch baking dish. Bring a large pot of salted water to a boil and cook the macaroni 2 minutes short of the package time, about 6 minutes, so it is still slightly firm. Drain and set aside.
2. Return the empty pot to medium heat and melt 4 tablespoons of the butter. Whisk in the flour and cook, whisking constantly, for 1 minute until it smells toasty but has not browned.
3. Pour in the milk in a slow stream, whisking the whole time. Cook, whisking often, for 4 to 6 minutes, until the sauce thickens enough to coat the back of a spoon.
4. Turn off the heat. Stir in the salt, garlic powder, cream cheese, mozzarella, and all but 1/2 cup of the cheddar, stirring until completely smooth and glossy. Fold in the drained macaroni, then scrape everything into the baking dish and scatter the reserved cheddar over the top.
5. Melt the remaining 2 tablespoons butter in the microwave, about 30 seconds, and toss with the crushed crackers until evenly coated. Sprinkle the crumbs over the whole surface.
6. Bake, uncovered, for 20 to 25 minutes, until the edges bubble and the crumb topping is deep golden. Let it rest 10 minutes before scooping so the sauce sets.

Chef's tips

Nutrition (per serving, estimated)

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