Truffled Mac & Cheese From Cookiing Light - cooking recipe

Ingredients

2 1/4 cups 1% low-fat milk, divided
2 cups sliced onions (about 1 medium)
1 bay leaf
12 ounces uncooked elbow macaroni
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
3/4 cup shredded Fontina cheese
1/2 cup shredded gruyere cheese
1 1/2 teaspoons white truffle oil
1/2 cup panko breadcrumbs or 1/2 cup breadcrumbs
2 tablespoons grated fresh parmesan cheese
2 garlic cloves, crushed

Preparation

Heat 1 3/4 cup milk, onion, and bay leaf in a large saucepan to 180 degrees or until tiny bubbles form around edges (do not boil). Cover and remove from eat; let stand 15 minutes.
Cook pasta according to package directions; drain.
Strain milk mixture through a solander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir flour mixture and salt into warm milk, stirring constantly with a whisk. Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. Remove from heat; let stand 6 minutes or until mixuture cools to 155 degrees. Gradually add cheeses, stirring until cheeses are melted. Stir in pasta and truffle oil.
Spoon mixture into a 2 quart buttered baking dish.
Mix bread crumbs, parmesean cheese and garlic cloves together. Sprinkle on top
Preheat broiler.
Place dish on middle rack in oven; broil 2 minutes or until brown.
(I preheated oven to 350 degrees and put into preheated oven for 15 minutes).