Truffled Mac & Cheese From Cookiing Light

• 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

1. 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.
2. Cook pasta according to package directions; drain.
3. 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.
4. Spoon mixture into a 2 quart buttered baking dish.
5. Mix bread crumbs, parmesean cheese and garlic cloves together. Sprinkle on top
6. Preheat broiler.
7. Place dish on middle rack in oven; broil 2 minutes or until brown.
8. (I preheated oven to 350 degrees and put into preheated oven for 15 minutes).

milk, onions, bay leaf, elbow macaroni, flour, kosher salt, fontina cheese, gruyere cheese, truffle oil, breadcrumbs, parmesan cheese, garlic

Taken from www.food.com/recipe/truffled-mac-cheese-from-cookiing-light-471821 (may not work)