Ingredients
4 tbsp butter
1/4 cup all- purpose flour
1 bay leaf
3 cups milk
1 tbsp of Dijon mustard
salt and cayanne pepper
1 1/2cup shredded extra sharp
cheddar cheese
1 1/2cup mozzarella cheese
2 1/2 cups Cellentani macaroni
3 tbsp butter melted
11/2 cups panko bread crumbs
Preparation
Preheat oven to 375 degrees. 8 to 10 cup deep casserole dish buttered.
1.In a large saucepan,melt butter over medium heat. Blend in flour and add bay leaf;cook,stirring,for 30 seconds. Pour in 1 cup of milk,whisking constantly,until mixture comes to a boil and is very thick. . Pour in the rest of milk in a slow stream, whisking constantly,until sauce comes to a full boil and is smooth. Whisk in mustard. 2.Reduce heat to low, stir in cheeseuntil melted. Remove bay leaf;season with salt and a dash of cayenne pepper to taste. remove from heat. 3.Meanwhile, in a large pot of boiling salted water,cook macaroni for 8 minutes aldente. Drain well. Stir into cheese sauce until well coated. 4.Spoon into a prepared casserold dish. In a bowl ,toss 2 tbsps with Panko bread crumbs sprinkle over top. Bake in a preheated oven for 30 minutes or until bubbly and top is lightly browned.
