Macaroni and Cheese

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