Homemade Macaroni and Cheese

Serves 8

Ingredients:

1/2 cup butter or margarine
1/4 cup flour
3-4 cups milk
1/4 teaspoon cayenne pepper
pepper to taste
2 pinches nutmeg
3 cups shredded Cheddar cheese
16 ounces macaroni or other small noodle

Boil your macaroni until al dente - make sure it still has a slight bite to it since you will be baking the macaroni later. Spray a 9 x 13 oven safe dish with non-stick spray. Drain pasta and rinse in cool water to stop cooking process; pour into dish and set aside.

Melt butter in larger skillet over med-low heat. Once completed melted add flour one tablespoon at a time; thoroughly whisk in flour after each tablespoon. Once flour is added let your roux set for a couple minutes, whisking occasionally, to help cook our the 'flour' taste. Add a little pepper, 1/4 tsp cayenne pepper (chili powder works well also, is a little milder in flavor) and a couple pinches nutmeg.

Slowly add your milk making sure to whisk constantly. You want to work through any lumps as you add the milk, whisk whisk whisk. {The 3-4 cups depends on the type of mac you want - if using a smaller amount of noodles, stick close to 3 cups. But if you like it really creamy, use all 4 cups milk!} Turn heat to low and continue to whisk. The sauce will slowly thicken - you want a consistency similar to Alfredo sauce. Once it has reached desire consistency add 2 cups cheese. Stir until cheese is melted and there are no 'cheese lumps.'

Carefully pour sauce over noodles; stir until all noodles are well coated with the yumminess. Sprinkle with remaining cheese. Bake at 350 degrees until warm throughout and cheese on top is melted. Serve immediately.

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