16 oz. bag of elbow macaroni (or cavatappi) pasta
1 ½ sticks of butter (you can definitely do less!)
~ 1 tablespoon of vegetable oil
6 tbps. flour (.375 cups)
~ 2 cups milk
Cheddar & American cheeses - shredded (approx. ½ lb. each)
Cook pasta according to directions on package, put aside
Melt butter and oil in medium heat in large saucepan or pot
add 6 tablespoons flour gradually (to make roux) or more – make it thick and pasty, avoid lumps as much as possible
Gradually add milk stirring constantly
When sauce gets thicker (after a few minutes), turn up heat a little
After 5 minutes, if sauce is not at your desired consistency, add more milk or flour as needed
Then slowly add and mix in shredded cheese
Add cheese sauce to pasta
If cheese gets oily and separates, call Lauren (add more milk!)
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