Serves 4

Prep: 15 mins  |   Cook: 30 mins  |   Total: 45 mins

Ingredients

½ pound elbow macaroni

1 tablespoon olive oil

1 tablespoon butter

1 ½ tablespoons flour

¼ cup fresh chopped chives

¾ cup whole milk

3 cups shredded Hudson Valley Cheese Company Vintage Cheddar

Cayenne pepper (just a dash)

1/8 cup plain bread crumbs

Salt (to taste)

Pepper (to taste)

Directions

Preheat oven to 375 degrees and butter a large baking dish. Boil macaroni about a minute less than the instructions on the box recommend, drain pasta and set aside.

Then, in a large, deep skillet, melt oil and butter together over medium heat. Whisk in flour until mixture is smooth, cook about 3 minutes. Slowly add milk, whisking continuously and bring mixture to a slow bubble for about 10 minutes, until thickened into a sauce. Slowly stir in about 2/3 of shredded Vintage Cheese, so that it stays smooth. Season to taste with salt, pepper and cayenne.

Remove skillet from heat and add cooked pasta. Stir pasta until completely coated with sauce. Pour macaroni and cheese into large baking dish, with the remaining cheese and bread crumbs evenly top the macaroni.

Bake for 30 minutes or until golden brown.