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Baked Mac & Cheese

Matt Schwennesen
Author
Matt Schwennesen
Ph.D. Student and Tabletop Gaming Enthusiast
Table of Contents

Ingredients
#

Base
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  • 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
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  • 1 sleeve ritz crackers, crushed
  • 4 tbsp unsalted butter, melted

Directions
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  1. Preheat oven to 350 F.
  2. Cook noodles according to the box.
  3. Add salt to boiling water before cooking. Once done, drain and set aside.
  4. Melt butter in a saucepan, then whisk in flour and salt.
  5. Stir constantly over medium heat until the roux bubbles and turns a pale brown, 2 - 3 minutes. KEEP STIRRING!
  6. Whisk in milk until incorporated, then whisk in heavy cream.
  7. Add cheese until the sauce is thick. Add pepper as this point.
  8. Add drained macaroni and mix well.
  9. Spray the bottom of a casserole dish with non-stick cooking spary.
  10. Add mac and cheese to dish.
  11. Crush the crackers combine with melted butter. Stir until combined and crumbly.
  12. Sprinkle over the top of the mac and cheese.
  13. Bake for 25 minutes until the edges are bubbly.