Baked Macaroni and Cheese
3 T. butter
3 T. flour
1/2 onion, minced
2 1/2 c. hot milk
peppercorns
thyme
1 small bay leaf
salt grated nutmeg
1 pound macaroni
4 oz. parmesan cheese, fresh grated
3/4 pound Fontina cheese, cut in small cubes
salt and freshly ground pepper
1/2 - 1 c. butter bread crumbs (optional)
1. Heat the butter in a large sauce pan.
2. Add the onion and cook until translucent. Be sure to cook over low heat so that it does not burn.
3. Stir in the flour.
4. Add the milk slowly and stir with a whisk.
5. The sauce should begin to thicken after a few minutes.
6. Add the seasonings and let it cook about 10 minutes.
7. Add the cheeses and stir until they melt.You can strain out the peppercorns, bayleaf and other spices.
8. Meanwhile, cook the pasta according to the package until al dente.
9. Butter a baking / serving dish about 2 1/2 to 3 quart size.
10. Drain the pasta and rinse.
11. Pour one third of the pasta into the dish.
12. Cover with one third of the sauce and make two more layers of pasta and sauce.
13. Sprinkle with breadcrumbs.
14. Bake for 15 to 20 minutes at 350°.
