1 lb. elbow macaroni
Cook the macaroni according to package directions, drain, mix with a little bit of butter to coat, set aside.
Take a large baking dish and coat or spray with butter; set aside. Do not refrigerate.
Pour the milk into a pot. Add the bay leaf, garlic, mustard and thyme. Stick the clove into the onion, add the milk, heat until it gets to a boil, turn off the flame, cover and let seep for 10 to 15 minutes. Put the butter in a skillet, warm until just bubbly, add the flour, blend, and add the milk through a strainer, slowly whisking it all the time. Add half of each cheese and let it melt. Add the salt and pepper, put the macaroni in the baking dish and cover with the liquid, blending well. Add the cheese chunks on top, sprinkle the other cheeses over it and bake for about 30 minutes (a crust will form). When the crust is a nice light brown it's ready.
This Mac & Cheese can be refrigerated for up to four days or frozen for up to a month.
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