Homemade Mac and Cheese

I chose to make homemade mac and cheese because my grampa has his own recipe for mac and cheese, so its real easy to make and also my grampa is going to help me trough the process.

Materials

Large pot
a saucepan

Ingredients

2 ½ cups of vegetable macaroni
½ teaspoon of salt
¼ cup of butter melted
1 pound of Vermont's Cabot Cheddar Cheese
1 sleeve of buttery round
Vermont crackers, crushed
¼ cup of all purpose flour
4 cups of fat free milk

To start off, you have to preheat the oven to 350 degresss F (175 degress C)

Fill the large pot with lightly salted and bring to a boil over high heat.

Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.

Combine 1/4 cup butter, flour, milk, salt, and Vermont cheddar cheese in a large saucepan over medium heat; cook and stir until the cheese is melted and the mixture thickens, 7 to 10 minutes. Add the macaroni and stir to coat.

Pour the mixture into a 9x13 inch baking dish. Mix the 1/4 cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture.

Bake in preheated oven until golden brown on top, about 45 minutes.