Kosher salt
6 Tbs. unsalted butter
1 medium onion, finely diced
6 Tbs. all-purpose flour
1 Tbs. Dijon mustard
1 quart whole milk, heated
1 large sprig fresh thyme, plus 1 tsp. chopped thyme leaves
1 bay leaf
8 oz. (2 packed cups) grated extra-sharp white Cheddar (the sharpest you can find; I like Cabots Seriously Sharp Hunters Cheddar)
4 oz. (1 packed cup) grated Monterey Jack
1/2 tsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
Freshly ground black pepper
1 lb. elbow macaroni or other small pasta, such as pipette or small shells
2 Tbs. extra-virgin olive oil; more for the baking dish
2 cups fresh breadcrumbs
1-1/2 oz. (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. CooksClub Members: Watch The Video Recipe For Step-by-step Instruction On How To Make This Classic Macaroni & Cheese.

View Full Recipe