A delightful twist on the classic baked macaroni, featuring creamy cheese sauce and a crispy topping.
Cook the ziti in a large pot of salted boiling water until al dente. Drain and set aside.
Undercook the pasta slightly as it will continue to cook in the oven.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes.
Cooking the flour removes its raw taste and helps thicken the sauce.
Gradually add the milk to the roux, whisking constantly until smooth and thickened.
Warm the milk slightly before adding to prevent lumps.
Stir in the cheddar cheese until melted and smooth. Season with salt and pepper.
Grate the cheese finely for quicker melting.
Combine the cooked ziti with the cheese sauce and mix well.
Ensure the pasta is evenly coated with the sauce.
Transfer the mixture to a buttered casserole dish.
Use a glass or ceramic dish for even baking.
Mix the crushed crackers with melted butter and sprinkle over the pasta.
Press the topping gently to adhere to the pasta.
Bake in a preheated oven at 350°F (175°C) for 30 minutes or until golden and bubbly.
Place the dish on a baking sheet to catch any drips.
Serve the baked ziti hot and enjoy.
Garnish with fresh parsley for a pop of color.
