Ingredients:
4 cups (1 pound) elbow macaroni
5 tablespoons butter without salt
4 cups of milk
1/2 medium onion, stuck with 1 tooth
4 cloves of garlic
1 bay leaf
3 sprigs of fresh thyme
1 teaspoon dried mustard
2 tablespoons of all-purpose flour
2 cups shredded cheddar, plus 1 cup in large pieces
1/2 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper
Direction:
Cook the macaroni in a large pot of boiling salted water until ready, 5 to 7 minutes. Drain and mix with 2 tablespoons of butter; set aside.
Heat the oven to 350 degrees F.
Cover a large baking dish with 1 tablespoon of butter and set aside. Put the milk in a saucepan and add the onion studded with cloves, garlic, bay leaf, thyme and mustard. Heat over medium low heat until the milk begins to boil, about 10 minutes. Remove from the heat and let the flavors infuse while making the roux. In a large pot over medium heat add 2 tablespoons butter and flour. Cook, stirring, for about 2 to 3 minutes; Do not let the color roux. Strain the milk infused in the roux, beating constantly to avoid lumps. Cook, stirring often, for about 5 minutes until the sauce is thick. Remove from heat and add 1/2 of shredded Cheddar and 1/2 of Parmesan; Stir until melted and soften. Try and adjust the dressing with salt and pepper. Pour this over the macaroni, add the pieces of Cheddar and mix until well blended; put this in the baking dish prepared. Sprinkle the remaining Cheddar and Parmesan cheeses evenly over the top. Bake until the top is golden and crisp, about 25 to 30 minutes.
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