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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Williams-Sonoma Ingredients:
2 tablespoons unsalted butter |
2 tablespoons all-purpose flour |
1 1/2 cups milk |
2 1/2 teaspoons salt |
2 big pinch ground nutmeg |
2 big pinch fresh ground pepper |
2 cups shredded white or yellow cheddar cheese |
2 tablespoons grated parmesan cheese |
1 lb elbow macaroni |
Directions:
1. Cook pasta according to package directions. Drain and set aside.
2. Melt butter in a saucepan over low heat.
3. Whisk in the flour until the mixture is smooth and bubbling, but not browned, about 1 minute.
4. Increase heat to medium, then add the milk while stirring constantly with a wooden spoon. Continue to stir, and cook until the mixture is smooth, thickened and gently bubbling.
5. Remove pan from heat. Add the salt, pepper, and nutmeg, stirring to incorporate. Then add the cheddar and parmesan cheeses. Stir until the cheeses have melted and the sauce is smooth.
6. Add the macaroni to the cheese sauce and stir until well-coated. Serve immediately.
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