Classic Baked Mac and Cheese

For the Mac and Cheese

Preheat oven to 350. Grease a 9x13 pan with cooking spray. Set aside.

Next, cook elbow macaroni according to package directions and slightly underdone (more than al dente) as the macaroni will continue to cook in the oven. Reserve 1/2-1 cup of cooking liquid. Set aside.

In a large saucepan, melt 1/4 cup of butter over medium heat. Wait for butter to steam a little, releasing the water content. Next, add 1/4 cup of flour, whisking constantly to create a roux. Allow 1-2 minutes or longer until the mixture is frothy, and the raw flour is cooked out.

Slowly, and whisking vigorously/constantly, add in the 2 cups of milk. Start with about 1/4 or less, completely incorporating the roux. Once added, add in more and more. If it starts to thicken too much, take the pot off the heat. Add in all milk and whisk to a fairly thick consistency.

Next, add in one handful of cheese at a time, folding in the cheese until melted. Add in the cooked macaroni and stir to combine. If it is too thick, add in a bit of the reserved cooking liquid. Place in the baking dish.

To make the topping, melt 1 tablespoon of butter in non-stick skillet over medium heat. Add 1/4 cup of breadcrumbs and crumbled ritz crackers. Toast for 4-5 minutes until everything is golden. Add on top of the macaroni mixture.

Bake for 25-30 minutes until golden and crispy, and cheese is bubbling underneath. Let rest for 10 minutes before serving. Serve alongside simple kale salad or steamed broccoli.