Baked Mac and Cheese
Prep time
Cook time
Total time
Creamy, warm homemade skillet-baked mac and cheese from
  • 8 oz pasta, any variety
  • 2 cups Ritz crackers, crushed
  • 6 tablespoons butter, unsalted
  • ½ teaspoon paprika
  • ½ tablespoon Italian seasoning
  • ½ cup shallots, diced
  • 1 bay leaf
  • ¼ cup flour, AP
  • 2 cups milk, whole
  • 1 cup half and half
  • pinch cayenne pepper
  • 4 cups cheese, types by pref (I prefer a blend of cheddars, Jarlsberg), grated
  • 1 and ½ cups Velveeta, cubed
  • salt and pepper, to taste
  • paprika, to top (optional)
  1. Boil water and cook pasta for about half as long as instructed. Remove and strain. Set aside.
  2. Heat oven to 375 F.
  3. In large pot, melt HALF of butter. Add shallots, bay leaf and cook until shallots are translucent and soft.
  4. Add seasonings and cook for a 30 seconds more.
  5. Add flour, whisk constantly until cooked in, about a minute. Add cayenne pinch.
  6. Slowly add milk, still whisking in constantly to combine as you add more.
  7. Add half and half the same way. Do not stop stirring.
  8. Cook until thickened, stirring often. This will take about 10 minutes.
  9. Turn off heat. Stir in cheeses.
  10. Add drained pasta. Combine well.
  11. Transfer all to skillet or oven-safe dish.
  12. Top with crushed Ritz. Dice remaining butter and top Ritz.
  13. Bake until golden, about 30 minutes.
  14. Enjoy! -- for more.
2015 -
[Adapted from Saveur Magazine - Oct. 2014]
Recipe by Southern FATTY at