Grown Up Macaroni And Cheese

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 3 cups whole milk
• 4 tablespoons unsalted butter
• 1 medium onion, finely diced (about 1 cup)
• 1 bay leaf
• 1/4 cup all-purpose flour
• 1 pinch nutmeg, freshly grated
• 1/4 teaspoon tabasco sauce
• fresh ground black pepper, to taste
• 5 ounces gruyere cheese, coarsely grated (about 1 3/4 cup, lightly packed)
• 1/2 lb blue cheese, crumbled (maytag blue suggested, about 2 cups)
• 1 lb penne rigate, dried
• 1 tablespoon lemon zest, finely grated
• 11 ounces monterey jack cheese, cut into 1/2 inch dice (about 2 cups)
• 1/2 cup flat leaf parsley, chopped fresh
• 2 tablespoons fresh thyme leaves
• 2 1/2 ounces parmigiano-reggiano cheese, freshly grated (scant 1 cup)
• 3/4 cup fresh breadcrumb

Recipe

• 1 heat oven to 350°f.
• 2 put a large pot of well salted water on to boil.
• 3 heat the milk in a small saucepan over medium low heat to just below a simmer. remove from heat and cover to keep hot.
• 4 melt the butter in a medium saucepan over medium low heat.
• 5 add the onion and bay leaf. cook, stirring occasionally, until the onion starts to soften, about 5 minutes.
• 6 add the flour and cook, stirring, for 2 minutes.
• 7 gradually whisk in the hot milk, bring to a simmer, and cook for 10 minutes, whisking frequently, until thickened and smooth.
• 8 season with 1 tsp salt, the nutmeg, tabasco and pepper to taste.
• 9 remove and discard the bay leaf. stir in the gruyere and blue cheese.
• 10 cook the pasta in the boiling water to al dente, following the package directions. drain well and return to the pot.
• 11 toss the lemon zest and half of the monterey jack cheese into the pasta while it's still hot; add the cheese sauce and quickly toss to combine.
• 12 stir in the parsley and thyme and transfer half of the pasta to a large 3 qt shallow cassserole or lasagna pan.
• 13 sprinkle with the remaining monterey jack cheese and half of the parmigiano; top with the remaining pasta.
• 14 sprinkle with the remaining parmigiano and the breadcrumbs.
• 15 bake until bubbling and golden, 50 to 60 minutes.
• 16 let rest for 5 to 10 minutes before serving.