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Vermont Cheddar Mac and Cheese with Bacon and Ritz Crumble inspired by Cobblestones of Lowell
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Inspired by Cobblestones of Lowell
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Vermont Cheddar Mac and Cheese with Bacon and Ritz Crumble

Main Course
This comforting mac and cheese features a silky cheese sauce made with sharp Vermont cheddar that coats every ridge of the pasta. Sweet peas and smoky applewood bacon add pops of flavor and color throughout the dish. The crowning touch is a buttery Ritz cracker topping that bakes to a golden-brown crust, providing textural contrast to the creamy pasta beneath.
Prep Time 20 mins
Cook Time 40 mins
Total Time 60 mins
Servings 6

Ingredients

  • 1 lb elbow macaroni (Or cavatappi pasta)
  • 8 slices applewood smoked bacon (Diced)
  • 4 tbsp unsalted butter (Plus 2 tbsp for Ritz topping)
  • 1/4 cup all-purpose flour
  • 2 cups whole milk (Warmed)
  • 1 cup heavy cream (Warmed)
  • 4 cups Vermont sharp cheddar cheese (Shredded, divided)
  • 1 cup Gruyère cheese (Shredded)
  • 1 tsp ground mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp cayenne pepper (Optional)
  • 1 tsp kosher salt (Plus more for pasta water)
  • 1 cup frozen peas (Thawed)
  • 1 1/2 cups Ritz crackers (Crushed (about 1 sleeve))
  • 2 tbsp fresh parsley (Chopped, for garnish)

Tools You'll Need

  • Large pot for boiling pasta
  • Colander
  • Large skillet
  • Large saucepan
  • Whisk
  • Wooden spoon
  • 9x13-inch baking dish
  • Measuring cups and spoons

Chef's Tip

For the silkiest sauce, gradually add the shredded cheese to the béchamel off the heat, stirring until completely melted before adding more. This prevents the sauce from breaking or becoming grainy. Also, undercook the pasta slightly as it will continue cooking in the oven.

Instructions

  1. Preheat oven to 375°F. Bring a large pot of salted water to a boil.
  2. Cook pasta for 2 minutes less than package directions for al dente. Drain and set aside.
  3. In a large skillet, cook diced bacon over medium heat until crisp, about 8 minutes. Remove with slotted spoon to paper towel-lined plate, reserving 1 tablespoon bacon fat.
  4. In a large saucepan, melt 4 tablespoons butter with reserved bacon fat over medium heat. Add flour and cook, whisking constantly, for 2 minutes to form a roux.
  5. Gradually whisk in warmed milk and cream. Bring to a simmer, whisking occasionally, until thickened, about 5 minutes.
  6. Remove from heat and stir in 3 cups cheddar and all Gruyère, one handful at a time, until melted and smooth. Add ground mustard, garlic powder, onion powder, pepper, cayenne (if using), and salt.
  7. Fold in cooked pasta, three-quarters of the bacon, and peas until combined. Transfer to a 9x13-inch baking dish.
  8. For topping: Melt remaining 2 tablespoons butter and mix with crushed Ritz crackers and remaining cup of cheddar. Sprinkle evenly over pasta.
  9. Bake until bubbly and topping is golden brown, 25-30 minutes. Let stand 5 minutes before serving.
  10. Garnish with remaining bacon bits and chopped parsley.

Plating

Serve generous portions in wide, shallow bowls. Ensure each serving has a good ratio of the crispy topping to the creamy pasta beneath. Sprinkle reserved bacon bits and fresh parsley over each portion just before serving. For a restaurant-style presentation, place a small mound of dressed mixed greens on the side of the bowl to cut through the richness.

Storage & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven, covered with foil, for 15-20 minutes until heated through. Add a splash of milk before reheating to maintain creaminess. Can be assembled up to a day ahead and refrigerated before baking - add 10-15 minutes to baking time if cooking from cold.

About This Recipe

This elevated mac and cheese transforms the classic comfort food with premium ingredients and thoughtful technique. The Vermont cheddar provides a perfect balance of sharpness and meltability, while the combination of milk and cream creates a silky-smooth sauce. The addition of sweet peas offers brightness, and the applewood bacon delivers smoky depth. The buttery Ritz cracker topping adds a nostalgic element that elevates this homestyle favorite.

How did it turn out?

We'd love to hear about your experience making this recipe!