Ingredients

  • 2 ½ cups elbow macaroni
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • 4 cups milk
  • 1 pound shredded Cheddar cheese
  • ¼ cup butter, melted
  • 1 sleeve buttery round crackers, crushed
  • Directions

  • Step 1

    Preheat the oven to 350 degrees F (175 degrees C).

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  • Step 2

    Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.

  • Step 3

    Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt. Cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes.

  • Step 4

    Turn off heat and stir in Cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a 9×13-inch baking dish. Mix the 1/4 remaining cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture.

  • Step 5

    Bake in preheated oven until golden brown on top, about 45 minutes.

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