Ingredients
- Kosher salt
- 6 tablespoons unsalted butter
- 1 medium onion, finely diced
- 6 tablespoons all-purpose flour
- 1 tablespoon Dijon mustard
- 1 quart whole milk, heated
- 1 large sprig fresh thyme, plus 1 teaspoon chopped thyme leaves
- 1 bay leaf
- 8 ounces (2 packed cups) grated extra-sharp white Cheddar (the sharpest you can find; I like Cabot's Seriously Sharp Hunter's Cheddar)
- 4 ounces (1 packed cup) grated Monterey Jack
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
- Freshly ground black pepper
- 1 pound elbow macaroni or other small pasta, such as pipette or small shells
- 2 tablespoons extra-virgin olive oil; more for the baking dish
- 2 cups fresh breadcrumbs
- 1-1/2 ounces (1/2 lightly packed cup) freshly grated Parmigiano-Reggiano
Description
This Is Great On Its Own, But If You Like To Gild The Lily, Try One Of The Add-ins Below.
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