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Cheddar Cheese And Macaroni

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Ingredients
  Elbow macaroni 1 Pound, cooked al dante according to package directions
  Vegetable oil/Olive oil 1 Tablespoon
  Butter 2 Tablespoon
  Flour 3 Tablespoon
  Whole milk/2% milk 1 1⁄2 Cup (24 tbs)
  Sharp white cheddar cheese 3 Cup (48 tbs), shredded
  Nutmeg 1⁄2 Teaspoon, freshly grated or grounded
  Cayenne pepper 1⁄4 Teaspoon, ground
  Salt To Taste
Directions

GETTING READY
1) Preheat the broiler.
2) Cook the pasta and set aside.

MAKING
3) In a deep skillet, heat oil and butter over medium heat.
4) Stir in flour and whisk to mix thoroughly with oil and butter.
5) Cook fro 3 minutes until smooth and add milk while whisking continuously.
6) Let the sauce bubbles and allow it to thicken.
7) Add 2 cups of shredded cheese to sauve and mix well.
8) Season with salt, cayenne and nutmeg.
9) Add cooked paste to the sauce and turn over to coat properly in the cheese sauce.
10) Transfer the pasta into baking dish and place under broiler.
11) Cook until top is brown.

SERVING
12) Serve the cheesy pasta as main dish.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Cheese
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
4

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