Prep Time::15 mins
Cook Time:: 1 hr
Total Time:: 1 hr 15 mins
Servings::6
Ingredients
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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
Preheat the oven to 350 degrees F (175 degrees C).
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.
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.
Turn off the heat and stir in Cheddar cheese, in batches, until cheese is melted. Add macaroni and stir to coat; pour into a 9×13-inch baking dish. Mix the remaining 1/4 cup of melted butter and crushed crackers together in a bowl; scatter evenly over macaroni mixture.
Bake in the preheated oven until golden brown on top, about 45 minutes.
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