Mac 'n Cheese-Stuffed Potatoes made with RITZ Crackers



8 servings, 2 pieces each (6.8 oz.)
  • 8largegolden new potatoes (29 oz.)
  • 8 oz.uncookedelbow macaroni

  • Cheese Sauce

  • 1¼ oz.unsalted butter
  • 1 oz.all-purpose flour
  • 20 oz.warmwhole milk
  • 1½ tsp.mustard powder
  • 4½ oz.finely shreddedsharp Cheddar cheese
  • 1½ oz.chopped cookedbacon

  • Crumb Topping

  • 4¼ oz.RITZ Crushed Crackers, finely ground
  • 1 oz.unsalted butter, melted
  • ½ oz.finely shreddedsharp Cheddar cheese
  • 1 Tbsp.choppedfresh parsley

Nutrition per serving

Calories470 Total fat22 gSaturated fat11 gTrans fat1 gCholesterol50 mgSodium350 mgCarbohydrate53 gDietary fiber4 gTotal Sugars6 gProtein15 gVitamin A10 %DVVitamin C8 %DVCalcium25 %DVIron15 %DV

Boil potatoes on medium heat until tender; drain. Set aside until cool. Cook macaroni until al dente. Drain, rinse with cold water and set aside.

Cheese Sauce:  

Melt butter in saucepan on medium heat. Stir in flour to make roux. Cook about 4 min. or until raw flour aroma is gone, stirring frequently. Gradually add milk, stirring until smooth after each addition. Whisk in mustard. Bring to boil. Simmer on low heat, uncovered, 3 min. Add cheese; stir until melted. Stir in cooked macaroni and bacon; set aside.

Crumb Topping:  

Combine ingredients; set aside.


Cut potatoes horizontally in half; scoop out centers, leaving 1/4-inch-thick shells. (Reserve centers for another use.) Fill each potato half with 1.5 oz. macaroni mixture. Sprinkle with 1/4 oz. Crumb Topping. Arrange on sheet pan.

Bake in 400°F standard oven 9 to 10 min. or until filling is hot. Plate 2 pieces per serving.


Serving Suggestion:

Make additional Cheese Sauce. Top each filled potato with 1 oz. sauce before sprinkling with Crumb Topping. Bake as directed.

© Mondelēz International group