1 (8 oz.) block extra sharp cheddar cheese (I use Cracker Barrel)
1 (16 oz.) box macaroni pasta
1/2 sleeve saltine crackers, crushed (Premium)
2 tbsp. butter, melted

WHITE SAUCE:

2 tbsp. butter
2 tbsp. all-purpose flour (exact measure)
1/2 tsp. salt
1/4 tsp. pepper
2 cups milk

Slice cheese thin. Easiest to slice when it is COLD from the refrigerator.

Combine cracker crumbs with melted butter, set aside.

Cook macaroni according to package instructions, drain.

While macaroni is cooking, prepare the white sauce. Follow directions carefully.

Measure, combine, and set aside flour, salt and pepper. Measure milk and set aside.

Over medium heat, melt butter in saucepan. Add flour, salt and pepper; stir until smooth and bubbly. Pour in milk while stirring and increase heat to medium high. Stir CONSTANTLY until sauce thickens and begins to boil. Turn off heat and stir a minute longer.

Assemble dish using a 2-quart 9x13-inch casserole, and layer in this order:

1/3 of the macaroni, 1/3 of the white sauce, 1/3 of the cheese slices to cover layer, 1/3 of the buttered cracker crumbs.

Make three layers.

Bake at 350°F about 30 minutes, till top is golden and the edges are bubbling.

Submitted by: Susan Mitchell