Kraft Mac and Cheese is always a convenient go to, but homemade mac and cheese is not much more difficult and tastes ten times better than anything out of a box! This basic Baked Homemade Mac and Cheese recipe is so simple that you may never go back to regular boxed version again (well not that often).
1 ½ cup Elbow Macaroni
1 ½ tbsp. Butter
1 ½ tbsp. Flour
1 ½ cup Milk
10 oz Extra Sharp Block Cheddar Cheese
½ cup Ritz Crackers (crushed)
First, preheat your oven to 350 degrees. Then, bring a regular sized saucepan with 3-4 inches of water to boil. Boil the macaroni in a regular for about 10 minutes, and then drain - do not rinse - and place into a casserole dish of any size. Set aside.
In an additional small saucepan, melt the butter on medium heat.
Once melted, add the flour and milk into the pan and stir constantly on medium heat until thickened. This should take about 8 minutes.
Lower the heat, and cut the cheese into small-sized cubes. The smaller cubes increase the overall surface area of the cheese, and allow it melt substantially faster. Add the cheese cubes into the already heated mixed, and cook while stirring until fully melted.
Once melted, pour the cheese mixture into the casserole dish with the macaroni and stir. Try to ensure that all of the noodles have been adequately covered in cheese.
For a delicious yet optional garnish, sprinkle Ritz cracker crumbs on top of the macaroni and cheese.
Finally, place the casserole dish into oven and bake at 350 degrees for about 20 minutes, or until the cheese is bubbly.
Use a pot holder to carefully remove the casserole dish from the oven, and let sit, allowing it to cool, for 3-5 minutes. Plate and enjoy!