Description
This recipe was given to me by my friend Katie. It’s a longtime favorite in her family.
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
Instructions
- 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 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.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 6