- 1 tablespoon vegetable oil or extra virgin olive oil
- 2 tablespoons butter (I have just used olive oil before)
- 3 tablespoons flour
- 1 1/2 cups whole or 2 percent milk
- 3 cups white cheddar cheese, shredded ( I use a mix of cheeses, depending what I have on hand)
- red pepper pesto
-
1/4 teaspoon ground cayenne pepper,
- Salt
- 1 pound elbow macaroni, cooked; I use Detalini, the short tubes, either one works
- one small onion, chopped (optional) I cook the onion with the pasta
- breadcrumbs
- I have used Rosemary or oregano in my sauce
Heat a medium, deep skillet over medium heat. Add oil and butter. 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 heat the milk while stirring. Allow the milk to thicken a bit, then stir in two cups of shredded cheddar cheese a handful at a time. Season sauce with salt and pepper
Transfer to a baking dish. I put 1/2 the mac, 1/2 the sauce, a layer of the red pepper pesto, the rest of the mac, the rest of the sauce and top with bread crumbs. Bake for 20 minutes at 350. Can brown the top, 5 or 10 minutes on broil.
Verhoeve Family Recipes 