Macaroni-and-Cheese

Ingredients

• 1  bay leaf 
• 1 teaspoon peppercorns black
• 8 ounces elbow macaroni hot cooked uncooked
• 4 teaspoons flour all-purpose
• 1  garlic clove minced
• 1.5 ounces gouda cheese smoked shredded
• 0.1 teaspoon ground pepper red
• 2 cups milk 2% divided reduced-fat
• 0.5 teaspoon mustard prepared
• 0.5 cup onion thinly sliced
• 4  parsley sprigs 
• 0.3 teaspoon salt 
• 6 ounces sharp cheddar cheese shredded reduced-fat
• 2  thyme sprigs 
• 2 ounce bread white

Equipment

• food processor
• bowl
• sauce pan
• oven
• whisk
• sieve
• baking pan

Directions

1. Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 2/3 cup. Set aside.
2. Combine 1 1/2 cups milk and next 6 ingredients (1 1/2 cups milk through garlic) in a saucepan, and bring to a boil over medium heat.
3. Remove from heat; cover and let stand 30 minutes. Strain milk mixture through a sieve into a large bowl; discard solids.
4. Preheat oven to 35
5. Place flour in a small bowl; gradually add 1/2 cup milk, stirring with a whisk until blended.
6. Add flour mixture, mustard, salt, and red pepper to milk mixture, stirring well with a whisk. Stir in macaroni and cheeses; spoon into an 8-inch square baking dish coated with cooking spray. Top with breadcrumbs.
7. Bake at 350 for 25 minutes or until lightly browned.