1 (8 oz) package elbow macaroni
2 tbsp. butter
2 tbsp. flour
2 cups milk
salt and pepper
dash of cayenne pepper
1 (8 oz) bag of shredded cheddar cheese
Prepare pasta according to package directions. Add a small drizzle of olive oil in the last 30 seconds of cooking and stir. Drain and set aside.
Melt butter in saucepan on med-low heat. Whisk in flour and milk, stirring constantly with a whisk and cook for 5-7 minutes or until thickened. Remove from heat. Stir in salt, pepper, cayenne, half the cheese, and the pasta.
Spoon mixture into dish, top with remaining cheese and bake at 400 degrees for 20 minutes. Let stand 10 minutes before serving.
*When the boys are home or we are having company, I will double this recipe.
