Macaroni And Cheddar Cheese

Recipe Ingredients

1 tablespoon	15ml	Vegetable or olive oil
2 tablespoons	30ml	Butter
3 tablespoons	45ml	Flour
1 1/2 cups	355ml	Whole or 2% milk
3 cups	438g / 15oz	Shredded white cheddar cheese
1/2 teaspoon	2.5ml	Ground or freshly grated nutmeg
1/4 teaspoon	1.3ml	Ground cayenne pepper
		Salt - to taste
1 lb	454g / 16oz	Elbow macaroni - cooked al dente

Recipe Instructions

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.

This recipe yields 4 entree servings, 8 side servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B41) - from the TV FOOD NETWORK

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