Macaroni & Cheese

[Guest guest]

Macaroni and Cheddar Cheese

 

Recipe courtesy of the Food Network

 

 

 

1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream

2 tablespoons butter

3 tablespoons flour

1 1/2 cups whole or 2 percent milk

3 cups shredded white cheddar cheese

1/2 teaspoon nutmeg, ground or freshly grated

1/4 teaspoon ground cayenne pepper, a couple pinches

Salt

1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to

it

 

Heat a medium, deep skillet over medium heat. Add oil and butter. When butter

melts into the oil, add flour and combine. Gently cook, whisking flour and

butter together, until smooth and flour has had a chance to cook, about 3

minutes. Slowly add milk while continuing to whisk. Gently bring milk to a

bubble while stirring frequently. Allow the milk to thicken a bit, then stir in

2 cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg

and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce

and coat completely by turning over and over in the cheese sauce. Transfer to a

baking dish and top with remaining cheese. Place baking dish under a hot broiler

and brown the cheddar cheese on top.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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