Macaroni and Cheese
3 cups elbow macaroni
3 tablespoons flour
2 tablespoons butter
1 1/2 cups milk, warmed
3 cups Cheddar cheese, shredded
1 tablespoon vegetable oil
1/4 teaspoon nutmeg, ground
salt and freshly ground black pepper to taste
Preheat the oven to 400 degrees F.
Cook pasta according to package directions.
Heat a medium-sized, deep skillet over medium heat. Add butter. When the butter is foamy, add the flour and gently cook, whisking flour and butter together until the mixture turns light brown (about 5 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.
Pour the sauce over the noodles, stir to combine, and add salt and pepper to taste.
Spray a 9x13 inch baking pan with cooking spray. Pour the noodles and cheese into the baking pan. Top with remaining cheese. bake until the top begins to brown, about 15 minutes.
Variations: 1) Toast 1/2 cup fresh bread crumbs in 1 tablespoon butter. Sprinkle on top of the macaroni and cheese and bake. 2) Try using a little bit of a different type of cheese along with the cheddar (like parmesan or gruyere).
Serves 4 - 6
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