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Ingredientes
- 2 1/2 c. Lowfat milk
- 1/2 x Onion
- 1 x Bay leaf
- 1 x Clove
- 1/2 c. Butter
- 1/4 c. Shallot
- 1/4 c. Flour
- 1/8 tsp White pepper
- 1 tsp Dry mustard
- 1 tsp Dry mustard
- 1 Tbsp. Worcestershire sauce
- 1 pch Nutmeg
- 1 pch Cayenne
- 1 tsp Thyme Salt, to taste
- 1 c. Gruyere cheese, grated
- 1 1/2 c. Cheddar cheese, grated
- 1 c. Parmesan cheese, grated
- 8 ounce Dry macaroni
- 1/4 c. Bread crumbs
- 1 x "Kiss the Cook" apron
Direcciones
- Preheat oven to 375 degrees. Butter a 2 to 3 qt casserole. Cook the macaroni till 'al dente'. Rinse in cool water, drain and set aside.
- Pour the lowfat milk into a small saucepan, stick the bay leaf to the onion with the clove and add in to lowfat milk. Slowly bring the lowfat milk to a simmer on a medium-low heat. Heat 1/2 of the butter in a medium saucepan, add in the minced shallots and cook at medium heat till soft. Add in the flour, dry mustard and white pepper and cook another 2 minutes. Slowly add in the lowfat milk to the butter and flour mix, whisking constantly. Add in the studded onion and the worcestershire to the sauce and simmer at least 20 minutes., till thick and creamy. Remove from heat, throw away the onion and stir in 1/2 c. each of the cheddar and gruyere. Lightly season with thyme and just a healthy pinch of nutmeg and cayenne.
- Mix and Bake: Turn the cooked, liquid removed macaroni into the buttered casserole, top with the cheese sauce and mix well. Stir in the remaining cheddar and gruyere with the noodles and hot sauce, and top proportionately with the bread crumbs and parmesan cheese. Dot with the remaining butter and bake uncovered for 20 to 30 minutes. till brown and bubbly.
- Scary tip: If you decide to go door-to-door borrowing strff from your neighbors instead of shopping, you may end up finding out more about them than you ever want to know!
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