Recipe: from Mr. B

When talking to the residents about recipes, a lone man in the crowd yelled out,”Mac n cheese with Ritz!” As it turns out, his wife used this recipe as a way to his heart. He told me she found it on the back of a Ritz Cracker box in the early 1950’s. Enjoy!

Baked Mac & Cheese with Ritz Crackers


  • 8 oz. box of Macaroni
  • 1 can of Campbell’s Cheddar Cheese soup
  • 1/2 soup can of whole milk
  • 8-10 oz of shredded Sharp Cheddar Cheese
  • 1 egg, beaten
  • 1 sleeve of Ritz Crackers
  • 1 stick of butter/margarine


1.) Boil the macaroni until just al dente, barely rinse in a colander with cold water, drain.

2.) While the macaroni drains, combine the cheddar cheese soup and half a soup can of milk in a saucepan and heat just until bubbly.

3.) Once the soup/milk mixture is beginning to heat, sprinkle in about half of the shredded cheese and let the mixture melt together. Set the soup/milk mixture to the side to cool off while you beat one egg, crush crackers and melt butter in a small saucepan.

4.) Once the soup/milk mixture has cooled some, combine the mixture with the cooked macaroni and the beaten egg in a large bowl. Pour macaroni mixture into a buttered 9×13-inch pan and cover with the remaning shredded cheese.

5.) Sprinkle the crushed crackers on top of the cheese and pour the melted butter over the crackers.

6.) Bake in preheated oven at 350 F until bubbly.


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