Mac and Cheese, Emeril Style

2 tsp. salt
1 tsp. olive oil
1/2 lb. elbow macaroni
9 tbs. unsalted butter ( 1 stick + 1 tbs.)
1/2 cup flour
3 c. whole milk
1/4 tsp. white or black pepper
3 cup. grated cheese
1/2 c. fine bread crumbs
* 2 tsp. baby bam

Boil macaroni, add 1 tsp. salt and olive oil.Cook 10 min. Rinse and drain macaroni..
Grease a 2 qt. casserole with 1 tbs. butter, set aside.
Melt remaining butter (1 cube) in a heavy saucepan, over med. heat. Add flour and cook over med. heat and cook 3 to 4 minutes.Do not allow to burn. Using whisk, add milk and cook til thick and smooth.. About 4 minutes.
Remove from heat , add remaining 1 tsp. salt, pepper and 2 cups cheese, stir well.

In mixing bowl, combine remaining 1 cup cheese, with bread crumbs, and baby bam seasoning.
Add macaroni to pot with milk and cheese, Stir well.
Pour into buttered casserole, top with seasoned cheese mixture. Bake til bubbly and golden brown.
oven 350 about 25 min.
* Baby bam, I will have the receipe for this later and will post it., Lois.