Recipe courtesy of Rachael Ray
Episode: Beats the Box
Save Recipe Print
Total:
30 min
Active:
10 min
Yield:
4 entree servings, 8 side servings
Level:
Easy
Total:
30 min
Active:
10 min
Yield:
4 entree servings, 8 side servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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, until smooth and flour has had a chance to cook, about 3 minutes. 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 you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the Cheddar cheese on top.

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