---
title: Baked Mac & Cheese
source: Matt
servings: 4
prep time: 30 minutes
cook time: 15 minutes
---

= Base

Preheat oven to 350 F.

Cook @elbow macaroni{3/4%lbs} in a #large pot{} according to the box, adding @salt{1%tsp} to the boiling water. Once done, drain and set aside.

Melt @unsalted butter{4%tbsp} in a #saucepan{}, then whisk in @all purpose flour{4%tbsp} and salt. Stir constantly over medium heat until the roux bubbles and turns a pale brown, ~{2-3%minutes}. KEEP STIRRING!

Whisk in @milk{1%cup} until fully incorporated, then whisk in @heavy cream{1%cup}.

Add @grated sharp cheddar{2%cups} and stir until the sauce is thick. Season with @pepper{} at this point.

Add the drained macaroni and mix well.

Spray the bottom of a #casserole dish{} with @non-stick cooking spray{}, then add the mac and cheese to the dish.

= Topping

Crush @Ritz crackers{1%sleeve} and combine with @unsalted butter{4%tbsp}(melted). Stir until combined and crumbly, then sprinkle evenly over the top of the mac and cheese.

Bake for ~{25%minutes} until the edges are bubbly.