INGREDIENTS

INSTRUCTIONS

Preheat oven to 375 degrees. Butter a 2 to 3 quart casserole. Cook the
macaroni until 'al dente'. Rinse in cold water, drain and set aside.
Pour the milk into a small saucepan, stick the bay leaf to the onion with
the clove and add to milk. Slowly bring the milk to a simmer on a
medium-low heat. Melt 1/2 of the butter in a medium saucepan, add the
chopped shallots and cook at medium heat until soft. Add the flour, dry
mustard and white pepper and cook another 2 min. Slowly add the milk to the
butter and flour mixture, whisking constantly. Add the studded onion and
the worcestershire to the sauce and simmer at least 20 min., until thick
and creamy. Remove from heat, discard the onion and stir in 1/2 cup each of
the cheddar and gruyere. Lightly season with thyme and just a pinch of
nutmeg and cayenne.
Mix and Bake: Turn the cooked, drained macaroni into the buttered
casserole, top with the cheese sauce and mix well. Stir in the remaining
cheddar and gruyere with the noodles and warm sauce, and top evenly with
the bread crumbs and parmesan cheese. Dot with the remaining butter and
bake uncovered for 20 to 30 min. until brown and bubbly.
Scary tip: If you decide to go door-to-door borrowing strff from your
neighbors instead of shopping, you may end up finding out more about them
than you ever want to know!
:-)
Recipe by: TBS's Dinner and a Movie
Posted to MC-Recipe Digest V1 #1068 by Nancy <BNRead@worldnet.att.net> on
Jan 31, 1998

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