Preheat your oven to 375°F.

Melt the butter for the crumb topping, then stir in your crushed crackers and set aside.

Boil your pasta for half the total cook time, then drain and set aside.

While the pasta is cooking, grate your cheese and warm your milk until steaming (do not boil).

Make the béchamel: Put a pot over medium heat and melt your butter. Add in the flour and whisk to combine and cook for one minute.

Add in your optional flavorings, then begin whisking in the milk, adding about ½ cup at a time.

Whisk the sauce as you incorporate the milk and bring to a boil each time before adding more milk.

When nearing the end of the milk, add in the salt, black pepper, and sodium citrate. Whisk to combine.

Once all the milk has been added and the sauce has returned to a full boil, turn the heat off and mix in your cheese one or two handfuls at a time.

Mix the cheese sauce into your pasta, adding more milk if needed.

Pour into a baking dish, add the cracker crumbs on top.

Bake on a middle rack in your oven for 25 minutes, or until bubbling and crackers are browned.

Serve immediately.