Shortcut Macaroni and Cheese

Ingredients

  • 6 tbsp butter, softened
  • Salt
  • 2½ cups milk
  • 2 bay leaves
  • 1 lb rigatoni, elbow, or other cut pasta
  • 3 tbsp all- purpose flour
  • 6 oz sharp cheddar cheese, grated (about 1½ cups)
  • Freshly ground black pepper
  • ½ cup freshly grated parmesan cheese
  • ½ cup bread crumbs, preferably fresh

Preparation

  1. Heat oven to 400 degrees and grease a 9x13 baking pan with 2 tbsp of butter. Bring a pot of water to a boil and salt it.
  2. Put the milk and the bay leaves in a small saucepan over medium- low heat. When small bubbles (after about 5 min) turn off the heat and let sit.
  3. When the water boils, cook the pasta quite al dente. Drain and rinse in cold water to stop cooking.
  4. Remove bay leaves from the milk. Spread a third of the pasta evenly in the prepared baking dish. Sprinkle with half the flour, dot with half the remaining butter, cover with 1/2 cup of cheddar and sprinkle with salt and pepper. Repeat twice more.