Mac and Cheese

Ingredients:

• 4 cups (450 g) pasta
• 70 g unsalted butter
• 4 cups of milk
• Half a medium onion, stick 1 clove
• 4 cloves of garlic
• 1 bay leaf
• 3 fresh sprigs of thyme
• 1 teaspoon mustard powder
• 2 tbsp. flour
• 2 cups grated cheddar + 1 cup shredded
• 0.5 tbsp. grated parmesan

Preparation:

1. Cook the pasta in a large saucepan of boiling salted water until tender, about 5-7 minutes. Drain and toss the pasta with half the butter; set aside.
2. Preheat oven to 175°C. Grease a large baking dish with a knob (10 g) of butter and set aside.
3. Pour the milk into a saucepan and add half an onion with the cloves, garlic, bay leaf, thyme, and mustard. Heat over medium-low heat until the milk begins to steam, about 10 minutes. Remove the saucepan from the heat and let the milk steep while you prepare the roux.
4. Ru.
   
   Place a large saucepan over medium heat. Add the butter and flour. Cook, stirring, for about 2-3 minutes; the flour should not darken. Strain the infused milk directly into the saucepan with the roux, stirring constantly to avoid lumps. Cook the sauce, stirring frequently, for about 5 minutes, until it thickens. Remove from heat and add half the grated Cheddar and half the Parmesan; stir until the cheese melts and the sauce is smooth. Taste and season with salt and pepper if needed.
5. Pour the sauce over the pasta, add the cheddar pieces, and toss to distribute evenly. Transfer the macaroni and cheese sauce to the prepared baking dish. Sprinkle evenly with the remaining grated cheddar and Parmesan. Bake until the top is golden and crispy, about 25-30 minutes.