Arnold’s Mac and Cheese

Yields
4-6 side servings

Recipe from chef and Owner Kahlil Arnold of Arnold's Country Kitchen, Nashville, Tennessee

8 cups water

2 tablespoons canola oil

2 cups dried macaroni

2 tablespoons butter

2 tablespoons flour

2 cups milk

2½ cups shredded American cheese, separated

2 tablespoons Parmesan cheese, grated

1 teaspoon black pepper

1 teaspoon ground mustard seed

Pinch salt

Paprika

Preheat oven to 325 degrees. In a medium pot, bring water to boil. Add oil and macaroni. Cook for 5 to 8 minutes, or until macaroni swells and softens. Drain.
Meanwhile, melt butter in a saucepan over medium-low heat. When melted, stir in flour. Cook for 3 to 4 minutes, stirring, until roux is browned. Slowly add milk, whisking vigorously. Next, add 2 cups american cheese and stir until melted. Whisk in Parmesan, black pepper, and mustard. Season to taste with salt.
Add macaroni to a small casserole dish. Stir in cheese sauce, then scatter remaining ½ cup American cheese over top. Lightly sprinkle with paprika and bake for 30 minutes, or until cheese bubbles around edges.

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