Mac & Cheese: Date Added: 13 Nov 2009
Listed in: Pasta

1 lb. elbow noodles
10 tbsp butter, divided
6 tbsp flour
1/2 medium onion, diced
1 x bay leaf
4 cups milk
Cheddar cheese
1 tsp salt
1 tsp freshly ground black pepper
1/4 tsp ground nutmeg
1 cup bread crumbs

Cook noodles according to directions. Drain thoroughly. Reserve. Preheat oven to 375°F In a sauté pan over medium heat, add 8 tablespoons butter, onion, and bay leaf. Stir for 3 minutes, then slowly whisk in milk until smooth.

Cook for another 4 minutes, stirring regularly until mixture thickens. Reduce heat to low and let simmer for another 10 minutes. Add cheese, salt, pepper and nutmeg, and stir until cheese is melted. Add pasta and stir.

Pour into a 9 x 13-inch baking dish or individual ramekins. In a sauté pan, melt remaining 2 teaspoons butter. Add breadcrumbs and toss. Sprinkle over pasta mixture. Bake for approximately 20 minutes or until breadcrumbs are nicely brown

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