Classic Macaroni & Cheese
Fine Cooking Magazine

This dish will taste best if you assemble it ahead of baking time so the pasta can soak up the sauce, But sprinkle on the crumb topping just before baking, The recipe calls for a 9 x13-inch baking dish, but it's also nice to use individual ramekins.

1 lb. macaroni
14 Tbs. (7 oz.) butter
6 Tbs. all-purpose flour
2 medium onions, chopped
1 bay leaf
1/2 teaspoon thyme
9 cracked black pepper
4 1/2 cups whole milk
2 tsp. table salt
1 tsp. freshly ground black pepper
Pinch nutmeg
Pinch Cayenne pepper
6 cups (1 lb.) finely grated sharp Cheddar
4 ounces blue cheese, crumbled
1 1/4 cups coarse fresh breadcrumbs

      Heat the oven to 375°F and butter a 9x13-inch baking dish, Bring a large pot of salted water to a boil and add the macaroni; cook according to package directions until just tender and drain well.
      Melt 12 tablespoons of the butter in a heavy-based medium saucepan over medium heat. Add the flour, onion, bay leaf, thyme, and peppercorns; reduce the heat to medium low and cook for 2 to 3 minutes, stirring constantly, to make a roux. Slowly whisk the milk into the roux until smooth and blended. Raise the heat to medium high; whisk constantly until the mixture boils. Cook for 3 to 4 minutes, stirring constantly, until thickened. Lower the heat and continue simmering for about 10 minutes, stirring constantly,
      Strain the sauce into a large bowl, removing the bay leave. Add the salt, pepper, nutmeg, and both cheeses, stirring until the cheese is just melted. Toss the pasta with the cheese sauce and pour the mixture into the baking dish.
      Melt the last 2 tablespoons butter and toss with the breadcrumbs. Spread the buttered crumbs over the casserole. Bake until sizzling and lightly browned, about 40 minutes, less time for individual dishes (cover with foil if the top browns too quickly).
      Serves six to eight.