Classic Macaroni and Cheese

By á-168951

Ingredients

• 6 to 8 8
• 1 1 1 lb. macaroni
• 14 14 14 Tbs. (7 oz.) unsalted butter
• 6 6 6 Tbs. all-purpose flour
• 1/2 1/2 1/2 medium onion, thinly sliced
• 1 1 1 bay
• 1 1 1 sprig fresh thyme
• 9 9 9 black peppercorns
• 4 1/2 4 1/2 1/2 cups whole milk
• leaf
• 2 2 2 tsp. table salt
• 1 1 1 tsp. freshly ground black pepper
• Pinch Pinch of nutmeg
• 6 6 6 cups (1 lb.) finely grated sharp cheddar cheese
• 1 1/4 1 1/4 1/4 cups coarse fresh breadcrumbs

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

Heat oven to 375 degrees and butter a 9 x 13-inch baking dish. Bring a large pot of salted water to a boil and add the macaroni; cook according to package directions until just tender and drain well. Melt 12 Tbs. of the butter in a heavy based medium saucepan over medium heat. Add the flour, onion, bay leaf, thyme, and peppercorns; reduce the heat to medium-low and cook 2 to 3 minutes, stirring constantly.

Strain the sauce into a large bowl, removing the onion, herbs, and peppercorns. Add the salt, pepper, nutmeg, and Cheddar, stirring until the cheese is melted. Toss the pasta with the cheese sauce and pour the mixture into the baking dish.

Melt the last 2 Tbs. butter and toss with the breadcrumbs. Spread the butter breadcrumbs over the casserole. Bake until sizzling and lightly browned, about 40 minutes, less time for individual dishes (cover with foil if the top browns too quickly).