Baked Homemade Macaroni and Cheese
This baked mac and cheese recipe was given to me by my friend Katie. It's a longtime favorite in her family.
elbow macaroni
2 ½
cups
butter
¼
cup
all-purpose flour
¼
cup
salt
½
teaspoon
milk
4
cups
shredded Cheddar cheese
1
pound
butter, melted
¼
cup
buttery round crackers, crushed
1
sleeve
 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 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.
  Bake in the preheated oven until golden brown on top, about 45 minutes.
