Cheddar Cheese Macaroni and Cheese


1 tablespoon vegetable oil
2 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
3 cups shredded sharp white cheddar cheese
1/2 teaspoon ground or freshly grated nutmeg
1/4 teaspoon ground cayenne pepper
Salt to taste
1 pound elbow macaroni cooked al dente


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. Add salt to taste.
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.




4.0 entree servings, 8 side servings.


Wednesday, December 9, 2009 - 2:23am


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