Ingredients
Salt & Pepper
2.5 Cups of Milk
2 Bay Leaves
1 Pound Elbow Pasta
4 Tablespoons Butter
3 Tablespoons Flour
1.5 Cups Grated Cheese (Cheddar is good)
.5 Cups Grated Parmesan Cheese
1/2 Cup Bread Crumbs
Steps
1. This first step is optional. I made my own bread crumbs. It was simple. Tear up stale bread, put it in a food processor, and chop until you have fine crumbs.
2. Preheat oven to 400 degrees. Bring large pot of water to boil and add salt.
3. Cook the milk with the bay leaves in a small saucepan over medium-low heat until small bubbles show up on the side of the pot. Then take off heat and set off to the side.
4. Cook the pasta until it is almost tender. Then drain it and rinse it with cold water to stop its cooking. Put off to side in large bowl.
5. In a small saucepan melt 3 tablespoons of butter over med-low heat. When it's foamy, add flour and cook, stirring until the mixtures browns. Remove the bay leaves from the milk, pour half a cup of milk into the flour mixture, stirring with a whisk. Gradually add the rest of the milk, while continuing to stir. Continue to stir until it is thick and smooth. Then stir in the cheddar cheese.
6. Pour the cheese sauce over the noodles, toss in the Parmesan cheese, and sprinkle with salt & pepper. Use the remaining butter to grease a 9 x 13 baking pan. Put the pasta mixture in the baking pan, sprinkle liberally with bread crumbs. Bake until bubbling, with the crumbs turning brown, about 15 minutes.
If you are a daddy mack or a mack daddy, you will eat this with hot sauce. word!
