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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

Nutrition Info

810.1 calories carbohydrate: 57.3 g cholesterol: 133.1 mg fat: 49.9 g fiber: 2.5 g protein: 32.4 g saturatedFat: 28.9 g servingSize: - sodium: 1011.5 mg sugar: 9.8 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C).
Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still 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 heat and stir in Cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a 9x13-inch baking dish. Mix the 1/4 remaining cup melted butter and crushed crackers together in a bowl, scatter the cracker mixture evenly over the macaroni mixture.
Bake in preheated oven until golden brown on top, about 45 minutes.

6 servings

This recipe was given to me by my friend Katie. It's a longtime favorite in her family.