Macaroni and Cheddar Cheese - Rachael Ray

INGREDIENTS

1 tbsp

vegetable oil or extra virgin olive oil (EVOO)

2 tbsp

butter

3 tbsp

flour

1 1/2 cups

whole or 2 percent milk

3 cups

white cheddar cheese, shredded

1/2 tsp

nutmeg, ground or freshly grated

1/4 tsp

ground cayenne pepper, a couple pinches

Salt

1 lb

elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it

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