BAKED PASTA WITH SAUCE BECHEMEL (aka Mac & Cheese For Grown-Ups)
FOR SAUCE:
3 TBS butter
3 TBS flour
1/2 onion, minced
2 1/2 cup hot milk
peppercorns
thyme seeds
1 bay leaf
salt
grated nutmeg
FOR PASTA:
1lb mostaccioli noodles (it's hard to find - I usually use rigatoni)
4oz fresh Parmesan, grated
3/4 lb Fontina (or substitute Monterey jack, it's a lot cheaper) - grated
salt and pepper to taste
1 cup buttered bread crumbs
FOR SAUCE:
In top of double boiler, heat butter until bubbly. Add onion; cook, low, 3-4 minutes. Stir in flour; cook 3 minutes. Add milk slowly while whisking. Add remaining ingredients. Cook for 10-15 minutes. Strain. Sauce can be made in advance and tightly covered in the refrigerator for 1-2 days before using.
FOR PASTA:
Cook pasta until just al dente. Combine grated cheeses. Butter a baking dish.
Layer in a baking dish:
1/3 of all pasta
1/3 of cheese
1/3 of sauce
freshly grated black pepper
Repeat twice, then top with buttered breadcrumbs. Cook at 350 for 15-20 minutes.
To make your own breadcrumbs, leave some bread out for a little while (20-30 minutes) and then cut it into cubes. In a large skillet, melt a few TBS butter and toss in breadcrumbs. Cook while tossing until bread is coated.
