• Cooking Time: 20 to 25
  • Servings: 4 to 6
  • Preparation Time:


*By far* my favorite homemade mac and cheese recipe!


  • 4 Tbsp. butter, plus extra for the baking dish
  • 1/2 lb. farfalle
  • 1/4 c. flour
  • 2 cups whole milk
  • 2 cups (about 1/2 lb) grates sharp Cheddar cheese
  • 2 Tbsp. grated Parmesan cheese
  • 1/4 lb pastrami, diced (scant cup)
  • 1 tsp. kosher salt
  • 1/8 tsp. freshly ground pepper
  • 10 Ritz crackers, pulsed in the food processor, about 1/3 cup crumbs


  • Preheat oven to 350-f degrees. Butter an 8 x 8-inch baking dish.
  • Bring a large pot of salted water to a boil over high heat and cook the farfalle until al dente, 8 to 10 minutes. Drain.
  • In a large saucepan over medium-low heat, melt the 4 Tbsp. butter. Sprinkle the flour and stir with a wooden spoon until the flour is incorporated, about 1 minute. Gradually add the milk, stirring, and raise the heat to medium. Cook, stirring frequently, until almost boiling and smooth, about 5 minutes. Add the cheeses and stir until melted and incorporated, 2 to 3 minutes. Stir in the pastrami and lower the heat. Add the pasta and season with salt and pepper.
  • Transfer the pasta to the baking dish and top with the cracker crumbs. Bake until browned and bubbling, 20 to 25 minutes.

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