Oven-Baked Macaroni and Cheese with Buttery Cracker Crust

Begin by preheating your oven to a high temperature of 350 degrees Fahrenheit or 175 degrees Celsius.

Next, fill a large container with water and add a moderate amount of salt. Bring the mixture to a rolling boil, then cook elbow macaroni in it until it reaches an al dente texture, about 8 minutes; make sure to stir occasionally and drain the water thoroughly.

Meanwhile, melt a quarter cup of butter in a large cooking vessel over medium heat. Gradually add flour and salt to the melted butter, stirring constantly as you cook for 2 minutes. Whisk in milk and continue to simmer the mixture, stirring frequently, until it thickens slightly, about 5 minutes.

Turn off the heat source and stir in Cheddar cheese until it has fully melted. Combine cooked macaroni with the melted cheese mixture and stir to coat everything evenly; transfer the macaroni mixture to a 9x13-inch baking dish.

In a separate bowl, mix together the remaining quarter cup of melted butter and crushed crackers until well combined. Evenly distribute the cracker mixture over the top of the macaroni dish.

Place the baking dish in your preheated oven and bake until it reaches a golden brown color on top, about 45 minutes.