Macaroni and Cheese Recipe

Macaroni and Cheese Recipe

1/2 lb. of elbow macaroni, uncooked
2 cups of milk
1 onion chopped finely
1 1/2 tbsps. of flour
3 tbsps. of vegetable oil, halved in 2 portions
1/2 tsp. of salt
1/4 tsp. of ground nutmeg
1/8 tsp. of cayenne
2 tsps. of spicy mustard
2 cups of sharp Cheddar cheese, grated & halved into 2 portions
1/4 tsp. of freshly ground black pepper

Oven should be preheated to around 375′ F. A 1.5-qt. of a casserole dish that is ovenproof should be well greased with oil then set it aside.

In a stockpot, fill it with 6 qts. of water then add in 1 tbsps. of vegetable oil in water to prevent pasta from adhering to each other.

Bring water inside the stockpot to a boil using high flame and add in macaroni cooking it as per instructions from its package or just until it is al dente.

Drain it right away and have it under running cold water to stop the cooking process. Set this aside as well.

In a skillet, heat remainder of vegetable oil and saute onions on medium-low flame for about 4-5 mins. or just until they are translucent and soft.

Add in mustard, salt, black pepper, flour, cayenne and nutmeg and continue to saute for 3-4 mins. more. Add in milk & a cup of Cheddar, afterwards increase heat to around medium-high then bring sauce to a gentle boil.

Lower heat to around low then continue to cook sauce stirring it for 10 mins. more or just until sauce starts to get thick.
Take out cooked sauce away from heat then add in cooked macaroni. Put this mixture onto the casserole dish and sprinkle top with remaining grated Cheddar.

Bake inside the oven’s middle rack then cook it for about 18-20 mins. or just until it is bubbling hot & cheese has melted.

Serves 4