Chef Randy Feltis' Mac and Cheese in Barrie

Chef Randy Feltis Mac and Cheese

This Canadian favourite uses old white cheddar and the most surprising topping:  Goldfish Crackers.

Course Main Course
Cuisine American
Keyword Goldfish Crackers, Mac and Cheese
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings


  • 100 grams butter
  • 100 grams flour
  • 1 litre whole milk
  • 125 mL dry white wine
  • 250 grams aged cheddar grated
  • 124 grams mozzarella cubes
  • 1 tsp garlic chopped
  • 1 tsp shallots chopped
  • 1 tsp Dijon mustard
  • Salt To taste
  • pepper to taste
  • nutmeg to taste
  • 1.5 litres elbow macaroni undercooked
  • 1 bag goldfish crackers
  • 75 grams butter melted


  1. In a medium sauce pan, sweat garlic and shallots in butter.

  2. Add flour and cook lightly

  3. Deglaze with white wine and slowly add warm milk to the pot while stirring constantly to avoid lumps. 

  4. Cook lightly for 10 minutes, allowing the sauce to thicken. 

  5. Turn down heat and add cheddar cheese slowly.

  6. Preheat over to 350 degrees.

  7. Add pasta to sauce and stir in mozzarella and pour into a cast iron pan.


  1. Place goldfish crackers into ziploc bag beat them like they owe you money until you have a large breadcrumb mixture.

  2. Add melted butter and top mac and cheese.

  3. Bake for 20 minutes and serve while hot and golden.