Creamy, baked, traditional mac and cheese that is truly addictive!
4 T. butter, melted
4 T. flour
2 c. milk
1 tsp. salt
2 c. macaroni, cooked & drained
1/2 c. grated cheddar cheese
cracker crumbs, mixed with 1-2 T. melted butter
Blend flour into butter in a saucepan to make a paste; add milk slowly, whisking constantly. Add salt and cheddar cheese until melted. Pour cooked pasta in a prepared baking dish (11×7 or 9×13) and cover with the cheddar roux. Top with buttered cracker crumbs. Bake at 375º for 30 minutes until bubbling and golden.
Options: As you can tell, I didn’t have elbow macaroni so we had penne noodles. I have successfully swapped for gluten free flour & pasta, topped with gluten free bread or cracker crumbs. Prefer other cheeses over cheddar? Go for it! You could even use a three cheese option with gouda, colby and romano. Add sauteed onions, diced tomatoes and bacon into the sauce if you’re feeling adventurous.
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