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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. olive oil
- 3 Tbsp. butter
- 4 Tbsp. flour
- 1 1/2 cups milk
- 3 1/2 cups shredded cheddar (cheeser)
- 1/2 tsp. nutmeg
- 1/4 tsp. chipolte
- 1 lb. elbow macaroni
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Directions
- Pre-heat broiler. Heat a medium, deep skillet over medium heat. Add oil and butter, about one turn of the pan. When the 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 three 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 two cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne pepper. 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.
NutritionView More
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1020Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1020Calories from Fat440 |
% DAILY VALUE |
Total Fat49g75% |
Saturated Fat28g140% |
Trans Fat |
Cholesterol135mg45% |
Sodium750mg31% |
Potassium570mg16% |
Protein45g |
Calories from Fat440 |
% DAILY VALUE |
Total Carbohydrate98g33% |
Dietary Fiber4g16% |
Sugars10g |
Vitamin A25% |
Vitamin C2% |
Calcium90% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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