½ Tps. salt
6 Tps. unsalted butter
1 small onion, finely diced
6 Tps. all purpose flour
1 Tbs. Dijon mustard
4 cups fat free milk
1 large sprig fresh thyme
1 bay leaf
3 cups grated extra sharp white cheddar cheese
½ tsp. warcesershine sauce
½ tsp. tabasco sauce
1 pack elbow macaroni
freshly ground pepper
2 cups breadcrumbs
1 ½ oz. parmigiano-reggiano
2 Tbs. olive oil
Heat the oven to 400 degrees fahrenheit . Then put a large pot of well salted water on to boil over high heat.
In a medium bowl put bread crumbs olive, oil, and parmigiano reggiano grated. mix well and set aside for later.
meanwhile in a 5 to 6-quart dutch oven other heavy duty pot, melt onion and ½ tsp. salt and cook, stirring occasionally with wooden spoon until softened, 4-5 minutes. Add the flour and cook, stirring until slightly darker, 1-2 minutes.
Stir in mustard. Switch to a whisk and gradually add the milk, whisk constantly.
When all milk whisked in switch back to spoon and stir in the thyme sprig bay leaf and ½ tsp. salt. Let come to a bare simmer and cook stirring frequently for 15 minutes and reduce the heat medium low or low as needed to maintain the bare simmer.
Discard the thyme and bay leaf and then add the cheddar cheese, stir until melted and add the tobacso and the warstershine. season taste with salt and pepper keep worm stirring occasionally.
Cook pasta in boiling water until just underdone. Put in a colander and drain really well. Then put it back into the same pot and add in the sauce.
Spread pasta in a 9-10 inch baking dish. Bake for 20 minutes, or until golden brown.