Mac and Cheese

• 1 pound elbow macaroni
• 2 cups white cheddar cheese
• 2 cups mild cheddar cheese
• 1 ½ cups whole milk
• 1 teaspoon olive oil
• 2 tablespoons butter
• 3 tablespoons flour
• ½ teaspoon nutmeg
  • Salt to taste

Directions

1. Cook macaroni until al dente (firm but not hard)
2. Heat a medium deep skillet to medium heat
3. Add olive oil, butter, and flour, combine.
4. Gently whisk flour, butter and olive oil.
5. Slowly add milk, continue whisking.
6. Allow milk to thicken.
7. Then add 3 cups of shredded cheese, handfuls at a time.
8. Season with nutmeg.
9. Salt to taste.
10. Add cooked pasta.
11. Place in baking dish (casserole-like dish.)
12. Put remaining cheese on top.
13. Broil until cheese is browned.

Grilled Corn on the Cob

• 6 ears corn
• 6 tablespoons butter, softened
• salt and pepper to taste

Directions

1. Preheat an outdoor grill for high heat.
2. Peel back corn husks and remove silk.
3. Place 1 tablespoon butter, salt and pepper on each piece of corn.
4. Close husks.
5. Wrap each ear of corn tightly in aluminum foil.
6. Place on the prepared grill.
7. Cook approximately 30 minutes.
8. Turning occasionally, until corn is tender.