Mac & Cheese

Ingredients 

• 1 tbsp. vegetable oil or olive oil

• 2 tbsp. Tipperary Salted Butter

• 3 tbsp. flour

• 1 ½  cups whole or 2% milk

• 3 cups Tipperary Extra Sharp Cheddar

• ½ tsp nutmeg

• 1 lb. elbow macaroni

Heat a medium, deep skillet over medium heat. Add oil and Tipperary Salted Butter. Add flour and combine, whisk flour and butter together until smooth. Slowly add milk and continue whisking. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of the Tipperary Extra Sharp Cheddar a handful at a time. Season sauce with nutmeg. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese. Put in a hot broiler until brown on top.