Directions: |
Directions:1. Preheat oven to 400ºF and butter a 13-inch x 9-inch baking dish. Bring a large pot of salted water to a boil. Add the pasta and cook until is is just al dente, stirring occasionally to keep the noodles from sticking together and to the bottom of the pot. Drain in a colander then place into a large bowl and set aside.
3. In a large saucepan, melt the butter over medium-high heat. Once melted, quickly whisk in the flour to keep it fro clumping and to form a roux. Reduce the heat and continue to cook the roux, whisking constantly, for two minutes.
4. Continuing to stir, slowly pour in the milk. Add pepper and bay leaves. Increase the temperature until the mixture begins to simmer, still whisking, and cook until it thickens to the consistency of heavy cream. Take off the heat & remove bay leaves.
5. Gradually add the Gruyere and cheddar cheeses, along with 1 cup of parmesan to the sauce, stirring until the cheese is melted. If the sauce is too thick, stir in additional milk, one tablespoon at a time. When the cheese sauce is smooth, pour it over the bowl of pasta and stir until combined.
6. Spoon the mixture into the baking dish. In a small bowl, combine the bread crumbs and remaining parmesan cheese and sprinkle the mixture over the pasta. Bake until the bread crumbs are golden brown and the mac and cheese is bubbly. about 25 to 30 minutes. |
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