Classic Baked Macaroni & Cheese

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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