Old-Fashioned Macaroni and Cheese

This version is creamy but lighter because it’s made with milk.   The ultimate comfort food.

Ingredients:

3 tbsp Butter
1/4 cup Flour

1 Bay leaf
3 cups Milk
1 tbsp Dijon mustard
Salt and cayenne pepper and nutmeg

2 cups shredded Cheddar cheese (either old or white old)
2 cups elbow pasta
1 tbsp butter
1 cup bread crumbs

Directions:

In a large saucepan, melt butter over medium heat. Blend in flour and add bay leaf. Cook stirring for 30 seconds. Pour in 1 cup of the milk, whisking until mixture comes to a boil and becomes thick. Pour in rest of milk in a slow stream, whisking constantly, until comes to a full boil. Reduce heat to low. Stir in cheese until melted. Remove bay leaf and add mustard, salt and a pinch of cayenne and nutmeg (optional). Keep on low, stirring often.

Meanwhile, cook macaroni in a large pot of boiling water until cooked. Drain. Stir into cheese sauce until well-coated. Spoon into a buttered 2L deep casserole dish. Melt butter and toss with bread crumbs and sprinkle over top of macaroni. Bake in preheated oven at 350 F for 20 minutes or until top is slightly brown.   Enjoy!

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