Taste and adjust seasoning with salt and pepper. Remove from the heat and add 1/2 the grated Cheddar and 1/2 the Parmesan stir until it is melted and smooth. Cook, stirring often, for about 5 minutes until the sauce is thick.

Strain the infused milk onto the roux, whisking constantly to avoid lumps. Cook, stirring, for about 2 to 3 minutes don't let the roux color. In a large pot over medium heat add 2 tablespoons butter and the flour. Remove from the heat and let the flavors infuse while you make the roux. Warm over medium low heat until the milk starts to steam, about 10 minutes. Put the milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme, and mustard. Drain and toss it with 2 tablespoons butter set aside.Ĭoat a large baking dish with 1 tablespoon butter and set it aside. Sprinkle bread crumbs and remaining cheese over top and bake for 35 minutes until a nice crust forms on the top.Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes. Pour macaroni and cheese into a 2 quart baking dish. Drain macaroni and return to cooking pot.Once it is at the thickness you desire remove from heat immediately and add cheese, reserving about a 1/4 of a cup of cheddar. When the mixture begins to boil you will notice your sauce will start to thicken. Salt and pepper your sauce to your liking. Once you get your rue to the color you want add the milk while continuing to whisk constantly.You want your rue to be almost a copper brown color. If rue burns throw it out and start again. While pasta is cooking begin to make your roux.Salt water (after it comes to a boil) add pasta and cook for 8 to 10 minutes or until al dente.

Baked mac and cheese recipe no roux