Macaroni and cheese
Macaroni and cheese recipe in the pasta category
Recipe ingredients:
- 3 tablespoons vegetable oil, divided
- 1/2 pound uncooked elbow macaroni
- 1 finely chopped onion
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne
- 1/2 teaspoon salt
- 2 teaspoons spicy mustard
- 1 1/2 tablespoons flour
- 2 cups milk
- 2 cups grated sharp Cheddar cheese, divided
Recipe method:
- Preheat the oven to 375 degrees F. Oil a 1 1/2-quart ovenproof casserole and set aside.
- Fill a large stockpot with at least 6 quarts water.
- Add 1 tablespoon of the vegetable oil to the water to keep the macaroni from sticking.
- Place the pot on high heat and bring to a rolling boil.
- Add the macaroni and cook for the time specified on the package, making sure not to overcook it.
- Drain immediately and rinse under cold, running water. Set aside.
- Heat the remaining oil in a large skillet.
- Add the onion and saute over medium-low heat for 4 or 5 minutes or until tender and translucent.
- Stir in the nutmeg, cayenne, black pepper, salt, mustard and flour and saute 3 to 4 minutes longer.
- Add the milk and 1 cup of the cheese. Increase the heat to medium-high and bring the sauce to a gentle boil.
- Reduce the heat to low and cook, stirring, for about 10 minutes longer or until the sauce thickens.
- Remove the sauce from the heat and stir in the well-drained macaroni.
- Pour the mixture into the oiled baking dish. Sprinkle the macaroni with the remaining cheese.
- Place the dish on the middle shelf of the hot oven and bake for 18 to 20 minutes or until hot and bubbly and the cheese is melted.
Tags: macaroni, cheese, recipe, pasta, recipes, cooking