Macaroni and Cheddar Cheese

Recipe courtesy of ilovedave

1 TBSP vegetable or olive oil, 1 turn of the pan in a slow stream

2TBSP butter

3TBSP flour

1 ¾ cups of whole or 2% milk

3 ½ cups shredded white cheddar cheese

¼ tsp nutmeg, ground or freshly grated

¼ tsp ground cayenne pepper, a couple pinches

1 cup bread crumbs

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 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 1/2 cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne to 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 and some breadcrumbs. Place baking dish under a hot broiler and brown cheddar cheese on top.