Macaroni and Cheese

Mac and cheese is one of my favorite comfort foods!! Every winter I make macaroni and cheese at least twice to get us through the cold dreary climate in Ohio. This is a quick stove top mac and cheese that goes into the oven for about 15 minutes for a nice crust on top.

Macaroni and Cheese
1 tbsp extra virgin olive oil
2 tbsp butter
3 tbsp flour
3 cups skim milk, heated
6 oz mild shredded cheddar cheese
6 oz sharp shredded cheddar cheese
4 oz 6 cheese Italian blend (mozz, provolone, Asiago, Fontina, & Romano)
16 oz elbow macaroni
pinch of cayenne pepper
pinch of nutmeg
Salt and pepper to taste
1/2 cup panko bread crumbs
1/4 cup grated Parmesan cheese

Cook pasta according to package directions.
Heat oil and butter in dutch oven until melted.
Stir in flour and let cook for 3 to 4 minutes.
Heat the milk until warm.
Whisk the milk into the flour mixture.
Bring milk to a boil and cook for 4-5 minutes until sauce thickens.
Add cayenne pepper, nutmeg, salt and pepper.
Add cheddar cheeses, and Italian cheese mixture until melted.
Drain the pasta well, and add to the cheese sauce.
Pour macaroni into a 9x13 baking dish, and sprinkle with bread crumbs and Parmesan cheese.
Bake at 350 degrees for about 15 minutes until the top gets slightly brown.