Baked Mac & Cheese

From the kitchen of Chris Beirne

Ingredients

4 tablespoon salted butter ½ cup flour 1 teaspoon dry mustard 1 bay leaf 3 cups whole milk 8 oz. shredded sharp cheddar 1 lb. elbow macaroni ½ cup breadcrumbs to top (optional)

Directions

1. Preheat oven to 375 2. Melt butter in medium saucepan 3. Stir in flour and mustard and cook for three minutes, continuously stirring 4. Slowly add milk and bay leaf 5. Stir until the mixture becomes thick then turn off the heat, remove bay leaf and add the cheese 6. Stir until blended evenly 7. Boil pasta in salted water for 5 minutes and drain 8. Stir pasta into the cheese mixture 9. Pour the pasta and cheese mixture into buttered casserole dish 10 Top with breadcrumbs 11. Bake for 40 minutes, until golden brown