Kardashian Mac & Cheese Baked Pasta Recipe

This recipe is about turning a classic into a bold statement. It’s a baked pasta that’s rich, cheesy, and loaded with a secret smoky spice that lingers. I love how it feels like a cozy rebellion, a little chaotic but totally satisfying. It’s not just comfort food; it’s a small act of kitchen mischief.

Why This Baked Pasta Keeps Calling Me Back

It’s the perfect mix of chaos and comfort, with that smoky, cheesy punch that lingers. I keep returning because it’s forgiving—tweak the spice, add your favorite cheese, and it always turns out. Plus, it’s a dish that tastes like a little secret shared between close friends or a guilty pleasure after a long day.

Breaking Down the Key Ingredients

• Cheddar cheese: Sharp, tangy, melts into a creamy sauce that coats every noodle.
• Ritz crackers: Adds a buttery crunch; substitute with panko for a lighter crunch.
• Smoked paprika: Gives a smoky depth that’s surprisingly subtle but vital.
• Cayenne pepper: A tiny kick that elevates the richness without overpowering.
• Lemon zest (optional): Brightens the cheese, adds a fresh zing—try it if you want a lift.
• Butter: Richness base; unsalted is best, but salted works in a pinch.
• Milk: Creamy, smooth, the backbone of the sauce—whole milk is ideal.

Tools of the Trade for the Ultimate Baked Pasta

• Large pot: Boiling the pasta evenly.
• Saucepan: Making the cheese sauce.
• Baking dish (about 20cm x 20cm): Holding everything for baking.
• Whisk: Ensuring the sauce stays smooth.
• Grater: Shredding cheese and crackers.

The Simple Steps to a Crispy, Cheesy Perfection

Step 1: Preheat your oven to 180°C (350°F).

Step 2: Cook 250g of pasta until just al dente, about 8 minutes. Drain and set aside.

Step 3: In a saucepan, melt 50g of butter over medium heat. Add 2 tbsp of flour, whisk until smooth.

Step 4: Gradually pour in 300ml of milk, stirring constantly, until thickened.

Step 5: Stir in 200g of sharp cheddar cheese, 1 tsp of smoked paprika, and a pinch of cayenne. Season with salt and pepper.

Step 6: Combine the cheese sauce with the cooked pasta. Transfer to a buttered baking dish.

Step 7: Top with a handful of grated Parmesan and crushed Ritz crackers.

Step 8: Bake for 20-25 minutes, until bubbly and golden on top.

Smoky Cheesy Baked Pasta

This baked pasta combines rich, melted cheese with a smoky spice blend, baked until bubbly and golden on top. The dish features a creamy cheese sauce coating al dente pasta, topped with crunchy Ritz crackers for added texture. The result is a cozy, rebellious twist on comfort food with a smoky kick and cheesy goodness in every bite.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 520

Ingredients Equipment Method

Ingredients

  

• 250 g pasta preferably penne or ziti
• 50 g butter unsalted recommended
• 2 tbsp flour
• 300 ml milk whole milk preferred
• 200 g sharp cheddar cheese shredded
• 1 tsp smoked paprika
• a pinch cayenne pepper
• to taste salt and pepper
• a handful Ritz crackers crushed
• Parmesan cheese for topping Parmesan cheese grated

Equipment

• Large Pot
• Saucepan
• Baking dish
• Whisk
• Grater

Method

 

1. Preheat your oven to 180°C (350°F).
2. Cook the pasta in a large pot of boiling salted water until just al dente, about 8 minutes. Drain and set aside.
3. In a saucepan, melt the butter over medium heat, listening for a gentle sizzle and watching it turn glossy.
4. Add the flour to the melted butter and whisk vigorously until the mixture is smooth and slightly frothy, about 1 minute. This creates a roux that thickens the sauce.
5. Gradually pour in the milk while continuously whisking, watching the mixture thicken and develop a smooth, creamy texture with a gentle simmering sound.
6. Stir in the shredded cheddar cheese, smoked paprika, and a pinch of cayenne pepper. Keep whisking until the cheese melts completely and the sauce is rich and velvety.
7. Season the cheese sauce with salt and pepper to taste, adjusting the spice level as desired.
8. Pour the cheese sauce over the cooked pasta and gently mix to coat every piece evenly.
9. Transfer the coated pasta into a buttered baking dish, spreading it out into an even layer.
10. Sprinkle grated Parmesan cheese over the top, then evenly distribute crushed Ritz crackers for a crunchy topping.
11. Bake in the preheated oven for 20-25 minutes, until bubbling around the edges and the topping is golden brown and crispy.
12. Remove from the oven, let it rest for a few minutes, then serve hot, enjoying the cheesy, smoky, crunchy perfection.

Cooking Checkpoints to Watch For

• Cheese sauce should be smooth and velvety — if it’s lumpy, whisk more or strain it.
• Pasta should be tender but still firm — overcooked and it turns mushy in the oven.
• The top should be golden and crispy — if it’s pale, broil for 2 minutes, watching closely.
• The dish should be bubbling around the edges — a sign it’s hot through and through.

Common Mistakes and How to Fix Them

• Sauce looks greasy or split.? If sauce is greasy, add a little more flour and simmer longer.
• Crackers turn soggy.? Dampen crackers with a touch of butter before topping.
• Topping is pale or soft.? Broil for just 2 minutes to crisp the topping, watch closely.
• Cheese not melting smoothly.? Use fresh cheese for better melt and flavor.

This dish isn’t just about comfort; it’s about the thrill of a secret spice that sneaks in a smoky, lemon-bright punch. It’s messy, warm, and totally worth every second of the prep. Feel free to tweak the spice levels or cheese blend to make it your own — that’s the fun of it. Enjoy every bite, and don’t rush the resting — let that cheese settle into every nook of that crispy top.

Himani Jawa

Hi there! I’m Himani and welcome to Val’s Recipe Box. This little corner of the internet didn’t begin with me.
It began with Val my neighbourhood aunt whose kitchen held more warmth than any fireplace ever could.