Ingredients
2.5 cups (250g) elbow macaroni
60g butter
30g all-purpose flour
0.5 tsp salt
1L milk
450g shredded Cheddar cheese
60g butter, melted
1 sleeve buttery round crackers, crushed
Directions
Step 1
Preheat the oven to 175°C (350°F).
Step 2
In a large pot, bring lightly salted water to a boil. Cook elbow macaroni until al dente, about 8 minutes. Drain well.
Step 3
In a large saucepan over medium heat, melt 60g butter. Stir in flour and salt, and cook for 2 minutes. Whisk in milk and simmer until slightly thickened, about 5 minutes.
Step 4
Remove from heat and stir in Cheddar cheese until melted. Add macaroni, stir to coat, and pour into a 9x13-inch baking dish. In a bowl, mix the remaining 60g melted butter and crushed crackers; scatter evenly over the macaroni mixture.
Step 5
Bake for about 45 minutes or until the top is golden brown.