Macaroni and Cheddar Cheese

By merlin

Rachael Ray--Food Network

Ingredients

• 1 tbsp vegetable or olive oil
• 2 tbsp butter
• 3 tbsp flour
• 1 1/2 cups whle or 2% milk
• 3 cups shredded white cheddar cheese or regular cheddar cheese
• 1/2 tsp nutmeg, ground or freshly graded
• 1/4 tsp groung cayenne pepper, a couple piches
• salt
• 1 pound elbow macaroni, cooked 8 minutes or to al dente

Preparation

Step 1

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 floour 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 the shredded cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Tast 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.