{{ macaroni and cheese }}


This recipes comes from the Food Network / courtesy of Rachael Ray.  We’ve tweaked it a bit … here’s our version:

1 tablespoon olive oil
2 tablespoons butter
3 tablespoons flour, or corn starch
1 1/2 cups whole or 2 percent milk
3 cups shredded cheddar cheese
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches


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.

Serve and enjoy!
Yield: 4 entree servings, 8 side servings


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One thought on “{{ macaroni and cheese }}

  1. I love this simple version! I’d love to share it on my blog???? YUM! (I’m working from my bed right now, so not cooking for a few days… xo

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