This baked mac and cheese recipe was given to me by my friend Katie. It's a longtime favorite in her family.
Ingredients
- ½ cups elbow macaroni: 2 piece
- butter: 0.25 cup
- all-purpose flour: 0.25 cup
- salt: 0.5 tsp
- milk: 4 cups
- cheddar cheese: 1 pound (shredded)
- butter: 0.25 cup (melted)
- sleeve buttery round crackers: 1 piece (crushed)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes; drain well.
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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.
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Turn off the heat and stir in Cheddar cheese until cheese is melted. Add macaroni and stir to coat; pour into a 9x13-inch baking dish. Mix the remaining 1/4 cup of melted butter and crushed crackers together in a bowl; scatter evenly over macaroni mixture.
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Bake in the preheated oven until golden brown on top, about 45 minutes. terri
