Grown Up Macaroni And Cheese - cooking recipe

Ingredients

3 cups whole milk
4 tablespoons unsalted butter
1 medium onion, finely diced (about 1 cup)
1 bay leaf
1/4 cup all-purpose flour
1 pinch nutmeg, freshly grated
1/4 teaspoon Tabasco sauce
fresh ground black pepper, to taste
5 ounces gruyere cheese, coarsely grated (about 1 3/4 cup, lightly packed)
1/2 lb blue cheese, crumbled (Maytag blue suggested, about 2 cups)
1 lb penne rigate, dried
1 tablespoon lemon zest, finely grated
11 ounces monterey jack cheese, cut into 1/2 inch dice (about 2 cups)
1/2 cup flat leaf parsley, chopped fresh
2 tablespoons fresh thyme leaves
2 1/2 ounces parmigiano-reggiano cheese, freshly grated (scant 1 cup)
3/4 cup fresh breadcrumb

Preparation

Heat oven to 350\u00b0F.
Put a large pot of well salted water on to boil.
Heat the milk in a small saucepan over medium low heat to just below a simmer. Remove from heat and cover to keep hot.
Melt the butter in a medium saucepan over medium low heat.
add the onion and bay leaf. Cook, stirring occasionally, until the onion starts to soften, about 5 minutes.
Add the flour and cook, stirring, for 2 minutes.
Gradually whisk in the hot milk, bring to a simmer, and cook for 10 minutes, whisking frequently, until thickened and smooth.
Season with 1 tsp salt, the nutmeg, tabasco and pepper to taste.
Remove and discard the bay leaf. Stir in the gruyere and blue cheese.
Cook the pasta in the boiling water to al dente, following the package directions. Drain well and return to the pot.
Toss the lemon zest and half of the Monterey Jack cheese into the pasta while it's still hot; add the cheese sauce and quickly toss to combine.
Stir in the parsley and thyme and transfer half of the pasta to a large 3 qt shallow cassserole or lasagna pan.
Sprinkle with the remaining Monterey Jack cheese and half of the Parmigiano; top with the remaining pasta.
Sprinkle with the remaining Parmigiano and the breadcrumbs.
Bake until bubbling and golden, 50 to 60 minutes.
Let rest for 5 to 10 minutes before serving.