Mac & Cheese

From Wikipedia: Macaroni is mentioned in various medieval Italian sources, though it's not always clear whether it's a noodle or a prepared dish. However, pasta and cheese casseroles are recorded in cookbooks of the time such as the Liber de Coquina showing that they were a known style of dish. A cheese and noodle casserole known as Makerouns was recorded in an English cookbook in the 14th century. Thomas Jefferson, who called all pasta "macaroni," is known to have had a pasta maker as early as 1793 and to have served a macaroni pie at the White House in 1802. There are also records of him purchasing, or attempting to purchase imported pasta after his term as president.It has been popular in the United Kingdom since the Victorian era.

Preparation
Preheat oven to 350 degrees.

Ingredients
1 pound elbow macaroni
3T olive oil
3T flour
1/2 salt
1 1/2C milk
1/2t nutmeg, ground
1/4t ground cayenne pepper
2C shredded cheese
1/4C bread or cracker crumbs

Directions
In a large pot prepare the macaroni according to the directions on the package.  Drain and set aside.  In a medium sauce pan, heat the oil.  Stir in the flour and salt.  Gently cook, whisking flour and oil together, until smooth and the flour has had a chance to cook, about 3 minutes.  Slowly add milk while continuing to whisk.  Gently bring sauce to a bubble while stirring frequently.  Allow the sauce to thicken, then stir in nutmeg and cayenne pepper.  Stir in the cheese a handful at a time.  When cheese has melted the sauce is ready.  Place the macaroni in a 9x13 glass baking dish.  Pour the cheese sauce over the macaroni and stir until elbows are well-coated.  Sprinkle bread/cracker crumbs on top and bake at 350 degrees for 10-15 minutes. 

Makes 4 entree or 8 side servings.