|Can you smell it from there? Deeelicious!|
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups half and half
- 3 cups white cheddar cheese, shredded and divided (2c for sauce, 1c for topping)
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cayenne pepper (more if you like it feisty!)
- 1 pound elbow macaroni, cooked to al dente (with a little bite to it)
PreparationHeat oven to 350º.
Heat a medium, deep skillet over medium heat. Add butter and let it melt. In small batches, whisk in flour to combine. Gently cook, whisking constantly, until it's smooth and flour has had a chance to cook (about three minutes).
Slowly add half and half while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in two cups of shredded cheddar cheese a handful at a time.
Season sauce with nutmeg and cayenne pepper. Taste and add a little salt, if you like. Combine cheese and pasta and coat completely by turning the pasta over and over in the cheese sauce.
Transfer to a baking dish and top with remaining cheese. Place baking dish in oven and brown the cheddar cheese on top. Check at 15 minutes.