Baked Mac and Cheese

I think this is one of my more popular dishes, or at least it is requested every time I give people an option as to what they want. Some have even told me they would be happy with just this, so it must not be too bad. The cracker topping gives it a crunch.

The Details:

4 cups milk

1 lb (4 cups) shredded cheddar cheese

1/2 cup butter

1/4 cup flour

1 teaspoon salt

2 1/2 cups elbow noodles, cooked

1 sleeve round butter crackers, crushed

1/2 cup melted butter

Combine milk, cheese, butter, flour, and salt in pot over medium high heat until butter and cheese is melted. Continue cooking until mixture starts to thicken. Add cooked noodles and place in 13'x9' pan. Mix together crushed crackers and melted butter and sprinkle over top. Cook at 350 degrees for 30 minutes. 

I've found that if you started the cheese and milk mixture and then start the noodles boiling, the cheese mix should be about done when the noodles are. I dump the crackers in a plastic storage bag and use a rolling pin to make sure they're good and crushed. And you might not need to use the full 1/2 cup of melted butter in the crackers. Just add enough to moisten the cracker crumbs, not to make them soggy.

Happy Cooking!