- 2 cups Macaroni Pasta (elbow pasta )
- 2 cups milk
- 1 bay leaf
- 3 tbsp butter
- 3 tbsp flour
- 1 cup grated cheddar
- 1/4 cup parmesan cheese,grated
- 1 cup Mozzerella cheese,grated
- 1/2 cup Monterey Jack Cheese,grated
- 1/2-1 cup bread crumbs
- salt and pepper to taste
Cook the pasta as per the instructions in the label. Cooking upto 90%
is enough since more cooking will take place in the oven. Preheat the
Oven to 350F
Heat a saucepan. Warm the milk slightly with Bay leaf. Allow it to
infuse for 5 min. Meanwhile heat a non stick pan. Add the butter and
melt it on medium heat. Add the flour and whisk it well till you it
starts foaming and starts getting a lightly toasty smell. Take care not
to burn it/darken it.
Remove the bay leaf from the milk and add it along with this flour
mixture and whisk well till it thickens in consistency, approx 5-6min.
Remove from heat and add all the cheeses and mix it till it melts
into one solid mass.
Now add the pasta along with it and season it well and mix well
again. Pour it out onto a well greased baking dish.
Sprinkle the top with bread crumbs well till it covers the top
completely and bake it in the oven for 30-40 min till it starts bubbling
and the top is browned. Its a good idea to place a foil or another oven
proof dish to catch any spills from the dish when its bubbling.Scoop it
on a plate and get ready for a heavenly experience.