Baked Macaroni & Cheese

½ stick (4 tablespoons) butter, plus extra for dotting

Salt and freshly ground black pepper

1 lb. macaroni

1 lrg. onion, finely chopped

½ cup flour

4 cups milk

1 bay leaf

½ tsp. thyme

½ tsp. cayenne powder

Chopped green onions to taste

3 ¾ cups grated cheddar cheese

2 tlb. plain dry bread crumbs

2 tlb. freshly grated Parmesan cheese

Preheat the oven to 350° F and lightly grease a 13 x 9-inch baking dish. 

Melt the butter in a heavy-based saucepan, over medium-low heat.  Add the onion and cook until translucent, stirring frequently.  Sprinkle over the flour and stir until blended.  Cook for 2 – 3 minutes.

Whisk in 1 cup of the milk, then gradually whisk in the remaining 3 cups.  Add the bay leaf, thyme, season with salt, and then simmer for about 15 minutes, or until thick and smooth. 

Meanwhile, cook the macaroni in a large saucepan of boiling water for about 10 minutes, or until al dente.  Drain and rinse under cold running water, then set aside.

Season sauce with the black pepper, cayenne, and mustard powder.  Remove from the heat and stir in the green onions and all but a handful of the grated cheese.  When the cheese has melted and is well blended, stir in the cooked macaroni.  Transfer to the baking dish and spread out evenly.  Put the dish on a large baking sheet. 

Sprinkle the remaining cheddar over the macaroni.  Combine the bread crumbs and Parmesan, and sprinkle on top.  Dot with butter and cook in the oven for 30 minutes, or until well browned and crisp.  Garnish with thyme and serve.

Serves a lot.