After years of preparing the well-known Easy Mac or Velveeta Mac-n-Cheese for picky children, my mom was determined to “spice up” this traditional dish around the holidays. She experimented for years and finally landed on a combination of an online recipe and her own magic touch! This was her signature dish at family gatherings until my grandmother passed away in 2020. Today, my mom prepares the main dish and I bring the well-loved creamy baked mac! The flavors will forever swirl memories in my head of loved ones with smiling faces around the table — some who we still celebrate with and others who are gone too soon! I hope this recipe fills your bellies and hearts with holiday warmth this year.

Ingredients

• 16 oz. elbow pasta
• 1/2 cup all-purpose flour
• 3/4 cup unsalted butter (1.5 sticks)
• 2 tsp sea salt
• 3/4 tsp ground black pepper
• 1/2 tsp onion powder
• 1 ¼ cup heavy cream 
• 2 cups whole milk
• 4 oz. cream cheese full fat, cut into small chunks
• 5 oz. gruyere cheese shredded (makes about 1 1/2 cups tightly packed)
• 8 oz. extra sharp white cheddar cheese shredded
• 8 oz. sharp cheddar cheese shredded 
• One sleeve of Ritz Crackers

Directions

Preparing the Ingredients:

1. In a large bowl, mix together shredded gruyere, sharp cheddar, and extra sharp cheddar cheeses. Reserve 1 cup for the topping in a separate bowl. Set bowls aside.
2. In another bowl or large measuring cup, combine the heavy cream and whole milk. Set aside.
3. In a small bowl, crush the full sleeve of Ritz crackers (should be about 30 crackers).
4. Cook the elbow pasta according to package directions, but cook it 2 minutes under al dente (about 6-7 minutes)
5. Rinse the pasta with cold water, and drain.

Cooking the Mac and Cheese:

1. In a large saucepan, over medium heat, add half a stick of butter and cook until melted.
2. Add the flour, and cook for about 1 minute, constantly whisking.
3. Slowly add in the milk & cream mixture, about half at a time.
4. Cook for about 5 minutes, constantly whisking.
5. Once the mixture is slightly thickened, add the spices.
6. Turn off the heat, and immediately whisk in the cream cheese and stir until melted.
7. Add in about half of the shredded cheese mixture, whisk until melted and repeat with the remaining cheese. (If needed, turn the heat back onto low to help melt the rest of the cheese.) Season with more salt & pepper to taste, if desired.
8. Pour the cheese sauce over the pasta, and mix well.
9. Pour the mac and cheese into a greased casserole dish (we use non-stick cooking spray), and top with the reserved 1 cup of shredded cheese mixture and crushed Ritz crackers. 
10. Divide the second stick of butter into “pats” and place on top of the crushed ritz mixture.
11. Bake at 375ºF for 20-25 minutes, or until the cheese is melted and bubbly.