Ingredients
- 2 cups uncooked elbow macaroni
- ¼ cup unsalted butter
- 1 tablespoon shallots, finely minced
- ¼ cup flour
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon freshly grated nutmeg*
- 2 ½ cups milk
- 7 oz. grated sharp cheddar cheese
- 2 oz. grated mozzarella cheese
- non-stick cooking spray
- paprika and dried parsley for garnish
Directions
Preheat oven to 350 degrees. Cook macaroni in 4 quarts of boiling water until tender; drain and set aside. In a large saucepan over medium low heat melt butter. Add shallots and sauté 1 minute. Add flour, salt, and peppers. Stir and cook until mixture is smooth and bubbly. Gradually stir in milk and add nutmeg. Cook on medium heat, stirring constantly until thick and smooth. Reduce heat to low and stir in grated cheeses until melted. Add macaroni to cheese sauce and pour into cooking spray coated 3-quart casserole dish. Garnish with paprika and parsley. Bake uncovered for approximately 30 minutes or until bubbly. Serves 6.
*Substitute ground nutmeg if the fresh nutmeg seed is unavailable. But freshly grated nutmeg has a much more intense flavor. Nutmeg is commonly used in sweet or baked goods, but it is also fantastic in savory dishes such as this béchamel cheese sauce. It is one of my favorite spices because of it’s versatility and subtleness that enhances the natural taste of any dish.
