Classic Macaroni and Cheese
Source of Recipe
Marla
List of Ingredients
Classic Macaroni and Cheese
1 pound elbow macaroni
12 Tablespoons unsalted butter
6 Tablespoons flour
1/2 medium onion, sliced thin
1 bay leaf
1 sprig fresh thyme
9 black peppercorns
4 1/2 cups milk
2 teaspoons salt
1 teaspoon freshly ground black pepper
Pinch nutmeg
6 cups finely shredded sharp Cheddar cheese
1 1/4 cups coarse bread crumbs
2 Tablespoons unsalted butter, meltedRecipe
Heat oven to 375 degrees F. and butter a 9x13-inch
baking dish. Bring a large pot of salted water to a boil
and add macaroni; cook until just tender following the
package's directions and drain well. Melt butter in a
heavy, medium saucepan over medium heat. Add
flour, onion, bay leaf, thyme, and peppercorns; cook
over medium-low heat for 2 to 3 minutes, stirring
constantly. Slowly whisk milk into the roux until
thoroughly combined.
Raise heat to medium high and whisk constantly until the mixture boils. Simmer 3 to 4 m inutes, stirring constantly, until thickened.
Lower heat and continue simmering for about 10
minutes, stirring constantly. Strain sauce into a large
bowl, removing onion, herbs, and peppercorns. Add
salt, pepper, nutmeg, and shredded cheese, stirring
until cheese is just melted.
Toss macaroni with cheese sauce and pour mixture into baking dish. Toss breadcrumbs with melted butter and spread over the casserole. Bake until sizzling and lightly browned on top (cover with foil if the top browns too quickly), about 40 minutes.
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