Creamy Baked Macaroni and Cheese Made from Scratch

Set your oven to 350°F (175°C) to preheat.

Bring a large pot of water seasoned with a pinch of salt to a boil. Add the elbow macaroni and cook, stirring occasionally, for about 8 minutes, or until al dente; then drain thoroughly.

In a large saucepan, melt 1/4 cup of butter over medium heat. Whisk in the flour and salt, cooking for 2 minutes while stirring constantly. Gradually add the milk and continue to simmer, stirring often, until the sauce thickens slightly, about 5 minutes.

Remove from heat and slowly stir in the Cheddar cheese, a little at a time, until fully melted. Add the cooked macaroni and toss to coat evenly. Transfer the mixture into a 9x13-inch baking dish. In a separate bowl, combine the remaining melted butter and crushed crackers, then sprinkle this mixture over the macaroni.