Macaroni and Cheddar Cheese Recipe courtesy Rachael Ray
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 entree servings, 8 side serv
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
Heat a medium, deep skillet over medium heat.
Add oil & butter.
When butter melts into the oil, add flour & combine.
Gently cook, whisking flour & butter together,
until smooth & 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 & cayenne.
Taste & add a little salt, if you like.
Add cooked pasta to sauce & coat completely
by turning over & over in the cheese sauce.
Transfer to a baking dish & top with remaining cheese.
Place baking dish under a hot broiler &
brown the cheddar cheese on top.
Episode#: TM1B41
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