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.