An ultra-creamy, four-cheese baked mac and cheese with nutty brown butter, a hint of nutmeg, and a golden, buttery Ritz cracker topping with fresh thyme!
If there's one dish that absolutely needs to be on the Thanksgiving table, it's mac and cheese, and this Brown Butter Cracker Mac & Cheese is not your average version! We're talking four different cheeses, a rich and velvety sauce made with brown butter, and just a little Dijon and nutmeg to give it that extra something. The combination of sharp cheddar, mozzarella, Gruyère, and mild cheddar makes it incredibly creamy and cheesy, while the brown butter adds this subtle nuttiness that takes the whole thing to another level.
And because a good mac and cheese deserves a good topping, we're finishing this one with buttery, golden Ritz crackers tossed with fresh thyme. It bakes up with the most delicious crunchy top while staying creamy and saucy underneath. It's one of those sides everyone goes back for seconds of, whether you're making it for Girlsgiving, Thanksgiving, or just a cozy Sunday dinner. Nothing fancy or complicated, just really, really good mac and cheese!
Here are the Ingredients for this Brown Butter Cracker Mac & Cheese:
Pasta: Pipette pasta, small shells, or cavatappi
Dairy: Unsalted butter, evaporated milk, whole milk, heavy cream, mozzarella, sharp cheddar, mild cheddar, Gruyère
Fresh Herbs: Thyme
Pantry: All-purpose flour, Ritz crackers, kosher salt, black pepper, garlic powder, Dijon mustard, nutmeg
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Brown Butter Cracker Mac & Cheese
An ultra-creamy, four-cheese baked mac and cheese with nutty brown butter, a hint of nutmeg, and a golden, buttery Ritz cracker topping with fresh thyme!
Ingredients
- 1 lb pipette pasta, small shells, or cavatappi
- 6 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 (12 oz) can evaporated milk
- 2 cups whole milk
- 1 cup heavy cream
- 12 oz mozzarella cheese, freshly shredded
- 8 oz sharp cheddar cheese, freshly shredded
- 8 oz mild cheddar cheese, freshly shredded
- 8 oz Gruyère cheese, freshly shredded
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp Dijon mustard
- Pinch of ground nutmeg
- 1½ cups Ritz crackers, lightly crushed
- 2 tbsp unsalted butter
- 2 tsp fresh thyme leaves, finely chopped
Instructions
- Preheat oven to 350°F. Bring a large pot of generously salted water to a boil. Cook pasta until just shy of al dente, about 1–2 minutes less than package directions. Drain without rinsing and set aside.
- Freshly shred all four cheeses and toss together in a large bowl. Divide the cheese mixture in half, reserving one half for layering and topping. In a small bowl, combine the salt, black pepper, garlic powder, and nutmeg.
- In a large, heavy-bottomed pot over medium heat, melt 6 tablespoons of butter. Continue cooking, stirring frequently, until the butter foams and the milk solids turn golden brown and smell nutty, about 3–5 minutes. Watch carefully to prevent burning.
- Reduce heat to medium-low. Whisk the flour into the browned butter along with half of the seasoning mixture. Cook for about 1 minute, whisking constantly, until smooth and lightly golden.
- Gradually whisk in the evaporated milk, whole milk, and heavy cream, adding about ½ cup at a time to prevent lumps. Continue whisking over medium-low heat until the sauce thickens slightly but remains loose and pourable, about 5–7 minutes. Reduce heat to low.
- Add half of the shredded cheese mixture to the sauce, one handful at a time, stirring until completely melted before adding more. Stir in the remaining seasonings and Dijon mustard. Taste and adjust salt and pepper as needed. The sauce should be smooth, creamy, and slightly loose.
- Fold the cooked pasta into the cheese sauce, stirring until every piece is coated. The mixture should look extra creamy and saucy since it will thicken as it bakes.
- In a small skillet over medium heat, melt 2 tablespoons of butter and cook until golden brown and nutty. Add the lightly crushed Ritz crackers and toss until evenly coated. Remove from heat and stir in the fresh thyme.
- Lightly butter a 9x13-inch baking dish. Spread half of the mac and cheese into the dish and sprinkle with half of the reserved shredded cheese. Add the remaining mac and cheese, followed by the remaining shredded cheese. Evenly distribute the brown butter Ritz cracker topping over everything.
- Bake uncovered at 350°F for 25–30 minutes, until hot and bubbling around the edges. For an extra golden, crispy topping, broil for 1–2 minutes at the end, watching closely to prevent the crackers from burning.
- Let rest for about 5 minutes before serving warm.
Notes
Make Ahead Tips: To prepare ahead, assemble the mac and cheese without the cracker topping, cover tightly, and refrigerate for up to 24 hours. Keep the cracker topping separate until ready to bake. Since the pasta will absorb some of the sauce while refrigerated, stir an additional ¼–½ cup of milk into the mac and cheese before baking if it looks dry. Cover with foil and bake at 350°F for 20 minutes, then uncover, add the cracker topping, and continue baking for another 20–25 minutes until hot and bubbly.
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