Mac and Cheese

2 Tbsp unsalted butter
1/4 cup unsalted butter
3 cups whole milk
1 small onion, thinly sliced
1/2 bay leaf
pinch of grated nutmeg
kosher salt and freshly ground pepper
1/2 lb macaroni, shells, or other shapes
2 Tbsp unsalted butter
1 1/2 cups (6 oz) mixed grated hard cheeses such as aged Cheddar, Gruyere, and Parmesan
1/2 cup heavy cream

1. Preheat the oven to 350. Butter a 10-inch square or similar baking dish or 4-6 individual baking dishes.
2. To make the sauce, in a saucepan, melt the butter over medium heat. Stir in the flour and cook, stirring, until the mixture forms a ball, about 1 minute. Remove from the heat and whisk in the milk, 1 cup at a time, mixing after each addition until smooth. Return the pan to medium heat and whisk until the mixture comes to a boil.
3. Add the onion, bay leaf, and nutmeg, and season to taste with salt and pepper. Reduce heat to low, and cook, stirring frequently, until thickened, about 10 minutes. Strain through a fine-mesh sieve into a large bowl and cover to keep warm. You should have about 2 1/2 cups.
4. Bring a large pot three-fourths full of salted water to a boil, add the pasta, and cook until al dente, according to package directions. Drain, transfer to a bowl, and stir in the butter. Add the sauce, 1 cup of the cheese, and the cream, and stir to combine. Season to taste with salt and pepper.
5. Pour the pasta into the prepared dish and sprinkle the remaining 1/2 cup cheese over the top. Bake until golden and bubbling, about 30 minutes. Let cool for 5 minutes before serving.

Source: Family Meals

Try #1 - February 13, 2012
Abby requested macaroni and cheese for her birthday dinner, so I decided to try out a new homemade recipe (my other one hasn't been as much of a hit with the kids recently). We also let Abby pick out the pasta shaped she wanted (bowties!). The kids did seem to like this one better, whether it was the recipe, the fact that Abby got to pick the pasta (oh, and she helped me make it too), or the fact that it was Abby's birthday. This was a little creamier than my other recipe, although I did halve the amount of heavy cream to 1/4 cup. By the time I got to adding the cream, the sauce looked creamy enough, so I figured I didn't need to add that much more fat. For the cheese I used grated Parmesan and shredded Cheddar.