Baked Homemade Macaroni and Cheese

• servings: 6 servings
• active time: 15 minutes
• total time: 1 hour 15 minutes

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

Gather all ingredients. 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 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.

Nutrition

• Calories: 810 kcal
• Total Fat: 50 g
• Saturated Fat: 29 g
• Unsaturated Fat: 0 g
• Cholesterol: 133 mg
• Sodium: 1012 mg
• Total Carbohydrate: 57 g
• Dietary Fiber: 3 g
• Total Sugars: 10 g
• Protein: 32 g