Macaroni and Cheese 2

Recipe courtesy Tyler Florence, modified to be more like what he actually did in the video.

Prep Time:10 minInactive Prep Time: hr minCook Time:55 min
Level:
Intermediate
Serves:
6 to 8 servings
Ingredients
4 cups (1 pound) elbow macaroni
5 tablespoons unsalted butter
4 cups milk
1/2 medium onion, stuck with 1 clove
4 cloves garlic
1 bay leaf
3 sprigs fresh thyme
1 teaspoon dry mustard
4 tablespoons all-purpose flour
2 cups grated Cheddar, plus 1 cup in big chunks
1/2 cup grated Parmesan
Kosher salt and freshly ground black pepper

Directions
Cook the macaroni in a large pot of boiling salted water until done, about 5 to 7 minutes. Drain and toss it with 2 tablespoons butter; set aside.

Heat the oven to 350 degrees F.

Coat a large baking dish with 1 tablespoon butter and set it asided.

Shread and chunk chedder and parmasan ans set aside.

Put on a pot of salted water to boil the macaroni.

Put the milk into a saucepan and add the clove studded onion, garlic, bay leaf, thyme, and mustard. Warm over medium low heat until the milk starts to steam, about 10 minutes. Remove from the heat and let the flavors infuse.

Start the macaroni and cook ~8 minutes until al dente.

While the macaroni cooks make the roux. In a large pot over medium heat add 4 tablespoons butter and the flour. Cook, stirring, for about 2 minutes; don't let the roux color. Strain the infused milk onto the roux all at once. Turn up heat and Whisk to remove any lumps. 

Turn off heat and add 1/2 the grated Cheddar and 1/2 the Parmesan. Stir until it is melted and smooth. Season with salt and pepper.

Drain the macaroni briefly and stir it into the sauce. Mix in the chunks of cheese.

Put this into the prepared baking dish. Sprinkle the remaining Cheddar and Parmesan cheeses evenly over the top. Bake until the top is golden and crusty, about 25 to 30 minutes.