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vegetable butter flour percent milk shredded white Cheddar cheese nutmeg ground cayenne pepper salt macaroni
Viewed: 70 - Published at: 2 years agoIngredients
- 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
Method
- 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.
