Ingredients
1 tablespoon vegetable or olive oil
3 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2 percent milk
4 cups shredded cheddar cheese (Kraft low-fat cheese works in this recipe)
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper
1/2 cup breadcrumbs (optional)
Salt and pepper, to taste
1 pound elbow macaroni or small pasta, cooked in salted water for 8 minutes or to al dente
Directions
1. Heat a medium, deep skillet over medium heat. Add oil and butter.
2. 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.
3. Slowly add milk while whisking.
4. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 3 cups of shredded cheddar cheese, 1 cup at a time.
5. Season sauce with nutmeg and cayenne.
6. Add salt and pepper.
7. Add cooked pasta to sauce and coat completely by folding in the cheese sauce.
8. Transfer to a baking dish and top with remaining cheese. (Optional: Sprinkle breadcrumbs on top, to give it some crunch)
9. Place baking dish under a hot broiler and brown the cheddar cheese on top, about 5 minutes.
