Table of Contents
Table of Contents
Ingredients
#Base
#- non-stick cooking spray
- 3/4 lbs elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all purpose flour
- 1 tsp salt
- pepper
- 1 cup milk
- 1 cup heavy cream
- 2 cups grated sharp cheddar
Topping
#- 1 sleeve ritz crackers, crushed
- 4 tbsp unsalted butter, melted
Directions
#- Preheat oven to 350 F.
- Cook noodles according to the box.
- Add salt to boiling water before cooking. Once done, drain and set aside.
- Melt butter in a saucepan, then whisk in flour and salt.
- Stir constantly over medium heat until the roux bubbles and turns a pale
brown, 2 - 3 minutes. KEEP STIRRING!
- Whisk in milk until incorporated, then whisk in heavy cream.
- Add cheese until the sauce is thick. Add pepper as this point.
- Add drained macaroni and mix well.
- Spray the bottom of a casserole dish with non-stick cooking spary.
- Add mac and cheese to dish.
- Crush the crackers combine with melted butter. Stir until combined and
crumbly.
- Sprinkle over the top of the mac and cheese.
- Bake for 25 minutes until the edges are bubbly.