Old Fashioned Baked Mac and Cheese with Ritz Crackers

Preheat oven to 350°F (175°C). Grease a 9x13 baking dish. Cook pasta in well-salted water until 1-2 minutes shy of al dente. The noodles will continue to cook when baking. Drain and set aside.

While the noodles cook, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1 to 2 minutes to remove the raw flour taste. Add the salt, pepper, mustard, and garlic powder, and whisk until smooth.

Slowly pour in the milk while whisking until smooth. Bring to a low simmer, stirring frequently, and cook until the sauce thickens slightly, about 3-5 minutes.

Remove sauce from heat and stir in 4 cups cheddar one handful at a time until melted and smooth. Reserve 1 cup for topping.

Combine pasta and cheese sauce, then spread evenly in the prepared baking dish. Sprinkle reserved 1 cup cheddar over top.

Crush the Ritz crackers into fine crumbs by sealing them in a gallon-size zip-top bag and rolling with a rolling pin, or by pulsing them in a food processor. Mix the crumbs with the melted butter and parsley, then sprinkle evenly over the mac and cheese.

Bake uncovered for 25–30 minutes, until bubbly and golden brown on top. Let sit 5–10 minutes before serving.