Macaroni-And-Cheese

• 2 (1-ounce) slices white bread
• 2 cups 2% reduced-fat milk, divided
• 1/2 cup thinly sliced onion
• 1 teaspoon black peppercorns
• 4 parsley sprigs
• 2 thyme sprigs
• 1 bay leaf
• 1 garlic clove, minced
• 4 teaspoons all-purpose flour
• 1/2 teaspoon prepared mustard
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 4 cups hot cooked elbow macaroni (8 ounces uncooked)
• 1 1/2 cups (6 ounces) shredded reduced-fat sharp cheddar cheese
• 1/3 cup (1 1/2 ounces) shredded smoked Gouda or Gouda cheese
• Cooking spray

1. Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 2/3 cup. Set aside.
2. Combine 1 1/2 cups milk and next 6 ingredients (1 1/2 cups milk through garlic) in a saucepan, and bring to a boil over medium heat. Remove from heat; cover and let stand 30 minutes. Strain milk mixture through a sieve into a large bowl; discard solids.
3. Preheat oven to 350u0b0.
4. Place flour in a small bowl; gradually add 1/2 cup milk, stirring with a whisk until blended. Add flour mixture, mustard, salt, and red pepper to milk mixture, stirring well with a whisk. Stir in macaroni and cheeses; spoon into an 8-inch square baking dish coated with cooking spray. Top with breadcrumbs. Bake at 350u0b0 for 25 minutes or until lightly browned.

white bread, milk, onion, black peppercorns, parsley sprigs, thyme, bay leaf, garlic, allpurpose, mustard, salt, ground red pepper, hot cooked elbow macaroni, cheddar cheese, gouda, cooking spray

Taken from www.myrecipes.com/recipe/macaroni-and-cheese (may not work)