Classic Macaroni And Cheese

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 3 cups whole milk
• 1/2 onion
• 1 bay leaf
• 2 whole cloves
• 1/2 cup butter
• 1/4 cup shallot, minced
• 1/3 cup flour
• 1 teaspoon dry mustard
• 1/8 teaspoon pepper
• 1 tablespoon worcestershire sauce
• 1/8 teaspoon nutmeg
• 1 teaspoon chopped thyme, fresh
• 1/2 teaspoon salt
• 16 ounces macaroni
• 1 1/2 cups gruyere or 1 1/2 cups swiss cheese, grated
• 2 cups cheddar cheese, grated
• 1 1/2 cups parmesan cheese, grated
• 1/2 cup seasoned bread crumbs

Recipe

• 1 preheat oven to 375.
• 2 cook the macaroni until it is a couple minutes away from being tender.
• 3 rinse with cold water to stop the cooking process.
• 4 drain.
• 5 pour milk into small saucepan.
• 6 attach the bay leaf to the onion half by using the cloves as"tacks".
• 7 drop the onion/bay leaf/cloves into the milk.
• 8 simmer milk over med-low heat.
• 9 melt 1/4 c of the butter in a separate saucepan over med.
• 10 heat.
• 11 saute the shallots until tender.
• 12 add the flour, dry mustard, and pepper and cook for 3 minutes, stirring frequently.
• 13 slowly add the hot milk to the butter mixture, 1/4 c at a time, whisking constantly.
• 14 stir in the worcestershire sauce and add the onion.
• 15 simmer for 20 min.
• 16 stir often.
• 17 sauce should be thick and creamy.
• 18 remove sauce from heat.
• 19 take out the onion.
• 20 stir in 1/2 c cheddar and 1/2 c gruyere/swiss.
• 21 add the nutmeg, cayenne, salt, and fresh thyme.
• 22 transfer the macaroni to a greased casserole dish.
• 23 pour the sauce over the macaroni and mix well.
• 24 sprinkle with the parmesan and bread crumbs.
• 25 dot with the remaining 1/4 c butter.
• 26 bake for 30 minutes-- should be browned on top and bubbly when done.