October 30, 2015

Baked Mac and Cheese

1 TBS salt
2-1/2 cups elbow macaroni
1/4 cup butter
1/4 cup flour
4 cups milk
1/2 tsp salt
2 cups shredded cheddar cheese
1/4 cup butter, melted
1 sleeve Ritz crackers, crushed

  1. Preheat oven to 350 degrees F.
  2. Fill a large pot with water and add 1 Tablespoon of salt. Bring to a boil.
  3. Stir in the macaroni and cook uncovered until pasta is cooked through but firm to the bite. (about 8 minutes depending on your stove). Turn burner off, remove from heat and drain.
  4. In a separate large skillet {or dutch oven}, combine 1/4 cup of butter, and flour over medium to low heat until a thick paste is created.
  5. Slowly add all the milk to the flour paste mixture, 1/4 cup at a time stirring well to incorporate each time before adding the next 1/4 cup so that the roux stays creamy and smooth. DON'T PANIC at this stage. Your mixture will become thick and goopy first then will thin out. Just keep adding the milk 1/4 cup at a time and mixing well after each addition and you'll get a perfect roux.
  6. Add salt and cheddar cheese and stir until cheese has melted and sauce has thickened.
  7. Pour noodles into the cheese mixture, stir to combine and then pour the entire mixture into a 9x13 casserole dish. {If using dutch oven, just bake in dutch oven, no need to dirty another pan!}
  8. Mix the melted butter & crushed Ritz crackers together. Sprinkle on top of Macaroni.
  9. Bake in oven for 45 minutes until top is golden. Serve Immediately.
From Nums the Word

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