Ingredients:
3 cups whole milk
1/2 onions
1 bay leaves
2 whole cloves
1/2 cup butter
1/4 cup shallots, minced
1/3 cup flour
1 teaspoon dry mustard
1/8 teaspoon pepper
1 tablespoon Worcestershire sauce
1/8 teaspoon nutmeg
1 teaspoon chopped thyme, fresh
1/2 teaspoon salt
16 ounces macaroni
1 1/2 cups gruyere or 1 1/2 cups swiss cheese, grated
2 cups cheddar cheese, grated
1 1/2 cups parmesan cheese, grated
1/2 cup seasoned bread crumbs
Directions:
Preheat oven to 375.
Cook the macaroni until it is a couple minutes away from being tender.
Rinse with cold water to stop the cooking process.
Drain.
Pour milk into small saucepan.
Attach the bay leaf to the onion half by using the cloves as”tacks”.
Drop the onion/bay leaf/cloves into the milk.
Simmer milk over med-low heat.
Melt 1/4 c of the butter in a separate saucepan over med.
heat.
Saute the shallots until tender.
Add the flour, dry mustard, and pepper and cook for 3 minutes, stirring frequently.
Slowly add the hot milk to the butter mixture, 1/4 c at a time, whisking constantly.
Stir in the Worcestershire sauce and add the onion.
Simmer for 20 min.
Stir often.
Sauce should be thick and creamy.
Remove sauce from heat.
Take out the onion.
Stir in 1/2 c cheddar and 1/2 c Gruyere/Swiss.
Add the nutmeg, cayenne, salt, and fresh thyme.
Transfer the macaroni to a greased casserole dish.
Pour the sauce over the macaroni and mix well.
Sprinkle with the Parmesan and bread crumbs.
Dot with the remaining 1/4 c butter.
Bake for 30 minutes– Should be browned on top and bubbly when done.
Servings: 6-8
Time preparation: 40 min.
Time total: 70 min.