Macaroni And Cheddar Cheese
Recipe By: 30 MINUTE MEALS with Rachael Ray
Serving Size: 4
Categories: Pasta, Main Dish
1 tablespoon vegetable or olive oil
2 tablespoon butter
3 tablespoon flour
1 1/2 cups whole or 2% milk
3 cups shredded white cheddar cheese
1/2 teaspoon ground or freshly grated nutmeg
1/4 teaspoon ground cayenne pepper
Salt; to taste
1 pound elbow macaroni; cooked al dente
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.
This recipe yields 4 entree servings, 8 side servings.
Per Serving (excluding unknown items): 493 Calories; 8g Fat (14.1%
calories from fat); 15g Protein; 89g Carbohydrate; 3g Dietary Fiber;
16mg Cholesterol; 67mg Sodium. Exchanges: 6 Grain(Starch); 1 Fat.
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