Ingredients
6
6 servings
- •2.5 cups elbow macaroni
- •0.25 cup butter
- •0.25 cup all-purpose flour
- •0.5 teaspoon salt
- •4 cups milk
- •1 pound shredded Cheddar cheese
- •0.25 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 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.
Nutritional Facts
Per 6 servings
- Calories: 810
- Carbohydrate: 57g
- Fat: 50g
- Fiber: 3g
- Protein: 32g
- Sugar: 10g
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