This was a rare occasion where I found the original recipe I referred to to be not very well written. Therefore, I’ve adjusted the recipe where needed, and in the end, it really was a good mac and cheese. Via Chasing Delicious.
- ½ pound miniature elbow pasta
- 2 oz butter
- 1 small onion, finely sliced
- 1 tablespoon fresh thyme leaves, finely chopped
- ¼ cup flour
- 2 cups milk, warm
- 1 cup cream, warm
- 1 bay leaf
- 12 ounces cheese, chopped into small chunks or grated
- Salt & Pepper to taste
- 2 ounces parmesan cheese, grated
- Preheat an oven to 350°F. Bring a large pot of water to a boil.
- Cook the pasta in the boiling water according to the instructions, cooking it only until it is al dente.
- In a separate pot on the stove or in the microwave, heat cream and milk until warm.
- In the meantime, heat the butter in a separate, large pot or dutch oven over medium-low heat. Add the onion and thyme. Cook until the onions are translucent, about 5 to 10 minutes.
- Reduce the heat to low and add the flour and cook, stirring frequently, for about 2 minutes.
- Add the milk, cream, and bay leaf. Stir or whisk until the flour and butter is completely dissolved. Cook over low-medium heat, stirring frequently, until the mixture begins to thicken.
- Add the cheese, in small handfuls at a time, stirring after each addition until the cheese is completely melted. Keep the low heat during this stage. Add salt and pepper to taste, and remove bay leaf.
- Once all the cheese is melted and added, add the drained pasta and mix in well.
- Pour the mac & cheese into two small or one large oven-safe casserole or keep in oven safe dutch oven. Sprinkle the parmesan cheese and a little pepper over the top.
- Bake until the cheese is bubbly and the top golden brown, about 30 minutes.