Macaroni and Cheese

Courtesy of Chef Melissa Cookston

 

2 cups elbow macaroni

4 cups water

1 tablespoon olive oil

4 tablespoons (1/2 stick) unsalted butter

1/4 cup all purpose flour

2 cups whole milk 

1/2 teaspoon salt

1/2 teaspoon ground black pepper

2 cups shredded American cheese

1 cup shredded cheddar cheese

 

Cook the macaroni in the water and oil according to the package directions. Drain, transfer to a bowl, and set aside.

 

Melt the butter in a medium saucepan over medium heat, then stir in the flour and cook for 2 minutes, stirring occasionally.

 

Whisk in the milk, salt, and pepper and cook until slightly thickened, about 2 minutes.

 

Add the cheeses about a cup at a time, stirring until melted after each addition. Pour the cheese sauce into the cooked macaroni and stir.

 

Taste, add more salt and pepper if needed, and serve.