No Stuff Macaroni and Cheese

Macaroni and Cheese

Ingredients

• 1/2 cup (1 stick)
  butter, sweet
• 1/2 cup
  flour
• 1/4 tsp.
  nutmeg
• 1/2 tsp.
  dry mustard powder
• 1
  bay leaf
• dash
  cayenne pepper
• 5 cups
  milk
• 2 cups
  grated cheese (I like equal parts mozzarella, sharp cheddar and gruyere but you can be creative)
• 1 cup
  dry breadcrumbs or pieces of old, stale bread
• 1 clove
  garlic
• 1 TBLS
  melted butter
• 1 pound
  cooked macaroni

Cooking Directions

1. Preheat oven to 350.
2. To make the bechamel, melt the butter in a saucepan. Add the flour and whisk over medium heat. You want to cook out the raw flour flavor, but you don’t want your mixture turning brown–you are aiming for a nice toasted cream color.
3. Whisk in the milk. Add the nutmeg, bay, mustard, cayenne, salt and pepper to taste.
4. Continue to cook, whisking periodically to avoid scorching, until the sauce has thickened.
5. To make the garlicky breadcrumbs, put the garlic, breadcrumbs or pieces of bread, melted butter and salt into a food processor. Process about 15 seconds and season to taste.
6. In a large bowl, mix the bechamel sauce, cooked pasta and grated cheeses. Taste and adjust seasonings. 
7. Put the pasta mixture into a casserole dish and top with garlicky breadcrumbs.
8. Bake at 350 for 30 minutes, until bubbly and golden brown.