INGREDIENTS
1 lb
Elbow macaroni
1
ground cayenne pepper, a couple pinches, ground
3 tbsp
Flour
1/2 tsp
Nutmeg, ground or freshly grated
1
Salt
1 tbsp
Vegetable or olive oil
2 tbsp
Butter
1 1/2 cups
Milk, whole or 2 percent
3 cups
White cheddar cheese