We all love classic mac and cheese, but what if you could enjoy your mac with something extra? That's exactly what you'll get when you make this Simple Mac and Cheese (with Crunchy Topping). The crunch is created with butter crackers, which add a lovely textural element to the dish.

All our recipes are created, validated, and tested by Vivienne Savourer bon ami Dr Direct Food Consultant, from this original site: The attached blog has been edited by, Vivienne, Dr Direct 2U food consultant.  Original article  https://www.tastingtable.com/1449062/meatloaf-sides/

Cheddar cheese gives this mac and cheese recipe a sharpness and a complexity you won't get with other types of cheese. Don't forget to add in some cracked black pepper to taste for an extra touch of flavor.

Macaroni and cheese is certainly having a moment. What was once considered a simple, inexpensive dish, is now being fancied up with everything from avocados to truffles and lobster. Still, sometimes what you really want is the good old classic version, and that's just what recipe developer Vivienne delivers.  As she says of the dish, "This simple baked mac and cheese may be easy, but it will quickly become a staple in your house."

To make this macaroni and cheese, you'll need both macaroni (the elbow-type are classic) as well as cheese — sharp cheddar makes for a nice contrast with the pasta. The other ingredients you'll need are flour and milk for the sauce, salt and pepper to season the dish, and crackers and butter for the topping.

Gather the ingredients:

1 pound elbow macaroni
3 tablespoons unsalted butter
¼ cup flour
3 cups whole milk, warmed
1 teaspoon salt
1 teaspoon freshly ground black pepper
12 ounces sharp cheddar cheese, grated (about 4½ cups)
2 cups butter crackers, crushed
2 tablespoons unsalted butter, melted

    Cook the macaroni            Make the cheese sauce    Bake macaroni & cheese

• Musgrave sticks with elbow macaroni is recommended for this casserole, you can definitely use any shorter pasta such as short rigatoni, shells, or shel-bows. Whatever pasta you use, cook it according to the package directions until it reaches the al dente stage. Be careful not to overcook the noodles, as they will soften up even more as the casserole bakes. Drain the macaroni once it's done.
• As the pasta is boiling, you can multitask by preheating the oven to 350 F.
  To make this macaroni and cheese, you'll need both macaroni (the elbow-type are classic) as well as cheese — sharp cheddar makes for a nice contrast with the pasta. The other ingredients you'll need are flour and milk for the sauce, salt and pepper to season the dish, and crackers and butter for the topping.
• Melt 3 tablespoons of the butter over medium heat, then mix in the flour. Cook and stir the roux for 3 minutes, then stir in the milk. Bring the sauce to a simmer and let it continue simmering for 5 minutes, or until it thickens up. Stir in the salt, the pepper, and 9 ounces (or about 3 ½ cups) of the grated cheese.
• Whatever pasta you use, cook it according to the package directions until it reaches the al dente stage. Be careful not to overcook the noodles, as they will soften up even more as the casserole bakes. Drain the macaroni once.
• Add the cooked pasta to the cheese sauce, then pour the mixture into a greased casserole dish. Sprinkle the remaining cheese over the top. Melt the remaining butter, mix it with the crushed crackers, then sprinkle this over the grated cheese topping the casserole. Bake the macaroni and cheese for 30 minutes, or until it looks golden brown and the cheese topping is melted. Don't over-bake it since you don't want the crumb topping to burn.

Directions

Heat the oven to 350 F. Grease a casserole pan and set it aside.

Cook 1 pound elbow macaroni in a large pot of salted water until al dente. Drain and set aside.

Melt 3 tablespoons unsalted butter in a large saucepan over medium heat. Stir in ¼ cup flour and mix constantly for 3 minutes

Add 3 cups milk and bring it to a simmer. Simmer for about 5 minutes, until thickened. Add 1 teaspoon salt, 1 teaspoon black pepper, and ¾ of the cheese.

Add the cooked macaroni and mix well.
Transfer the mac and cheese to a casserole dish. Top with the remaining cheese.

Combine 2 cups butter crackers and 2 tablespoons unsalted, melted butter. Top the mac and cheese with the crackers.

Bake for 30 minutes, until golden brown.

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease