Source: Charlotte Observer - March 24, 1998

From: Mary Godfrey, Shiloh Baptist Church, Choctaw County, Alabama

3 tablespoons vegetable oil, divided
1/2 pound uncooked elbow macaroni
1 finely chopped onion
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne
1/2 teaspoon salt
2 teaspoons spicy mustard
1 1/2 tablespoons flour
2 cups milk
2 cups grated sharp Cheddar cheese, divided

Preheat the oven to 375 degrees F. Oil a 1 1/2-quart ovenproof casserole and set aside.

Fill a large stockpot with at least 6 quarts water. Add 1 tablespoon of the vegetable oil to the water to keep the macaroni from sticking. Place the pot on high heat and bring to a rolling boil. Add the macaroni and cook for the time specified on the package, making sure not to overcook it. Drain immediately and rinse under cold, running water. Set aside.

Heat the remaining oil in a large skillet. Add the onion and saut?over medium-low heat for 4 or 5 minutes or until tender and translucent. Stir in the nutmeg, cayenne, black pepper, salt, mustard and flour and saut?3 to 4 minutes longer.

Add the milk and 1 cup of the cheese. Increase the heat to medium-high and bring the sauce to a gentle boil. Reduce the heat to low and cook, stirring, for about 10 minutes longer or until the sauce thickens.

Remove the sauce from the heat and stir in the well-drained macaroni. Pour the mixture into the oiled baking dish. Sprinkle the macaroni with the remaining cheese.

Place the dish on the middle shelf of the hot oven and bake for 18 to 20 minutes or until hot and bubbly and the cheese is melted.

Yields 4 servings.