So Simple You Will Never Make This From a Box Again
There is really nothing that can compare with real ingredients when making Macaroni and Cheese.
This is still one of our family favorites! And one that I know I can serve at ANY potluck and expect to bring home an empty dish and the best part? It takes less than 30 minutes to make!
We have a big family and being able to fix something that full on flavor and gentle on the budget really makes this pasta comfort food presidential indeed.
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups whole or 2 percent milk
- 3 cups mild or sharp cheddar cheese, shredded
- 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.
Instruction
1. Heat a medium, deep skillet over medium heat. Add oil and butter. When the butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth. About three minutes.
2. 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 two cups of shredded cheddar cheese, a handful at a time.
3. Season sauce with nutmeg and cayenne pepper. Add a little salt, if desired. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce.
4. Transfer to a baking dish and top with remaining cheese.
5. Place baking dish under a hot broiler and brown the cheddar cheese on top.
Quick Tip: If you want to change up your dish a bit, try using other pasta, such as small shells or penne pasta. You can also make individual portions in ramekins.
Photo and recipe courtesy of Rachel Ray.