1 tbsp vegetable oil, or olive oil
2 tbsp butter
3 tbsp flour
1½ cups whole milk, or 2% milk
3 cups white Cheddar cheese, shredded
½ tsp nutmeg, ground or freshly grated
¼ tsp ground cayenne pepper
salt, to taste
1 lb elbow macaroni, cooked to al dente, with a little bite to it
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, for about 3 minutes until smooth and flour has had a chance to cook. 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 desired.
Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce.
Transfer to a flameproof baking dish and top with remaining cheese.
Place baking dish under a hot broiler and brown the Cheddar cheese on top.
Serve and enjoy.
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