Mac & 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 c. flour
3 c. whole milk
1/4 tsp. white or black pepper
3 c. grated cheese.
1/2 c. fine bread crumbs
2 tsp. baby bam
Boil macaroni, add 1 tsp. salt & oil, stir.Cook 10 min.
Rinse macaroni, drain well.
Greases a 2 qt. casserole with 1 tbs. butter. Set aside.
Melt remaining butter in a heavy saucepan, over med
heat, Add flour and cook over med heat and cook 3 - 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 &
2 c. cheese. Stir well.
In mixing bowl, combine remaining 1 c. cheese, with bread
crumbs & baby bam. 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.