Macaroni Gratin Mas Antoine

• 2 tablespoons butter
• 1 lb elbow macaroni
• 2 tablespoons flour
• 2 12 cups whole milk
• kosher salt
• 6 drops Tabasco sauce
• 1 teaspoon minced fresh thyme
• 1 pinch freshly grated nutmeg
• 2 cups grated swiss cheese
• 3 tablespoons seasoned dry bread crumbs

1. Preheat oven to 400; butter a 13x9 inch baking dish.
2. Bring a large pot of salted water to a boil over high heat; cook macaroni until al dente (8-10 minutes); drain and place in a large bowl.
3. In a large saucepan over med-high heat, melt 2 tablespoons butter; sprinkle the flour over it; mix well with a spatula or wooden spoon; cook about 2 minutes.
4. Increase heat to high; slowly whisk in the milk; bring to a boil while whisking.
5. Add in salt, Tabasco, thyme, nutmeg, and cheese; mix well.
6. Decrease heat to medium; cook, stirring, until the cheese is almost completely melted and the mixture is thick.
7. Pour the sauce over the macaroni; mix well.
8. Pour mixture into buttered pan; sprinkle breadcrumbs over the top.
9. Bake on the middle shelf for 25-30 minutes or until brown and firm.
10. If the top has not browned, place under a preheated broiler just until brown and crisp.

butter, elbow macaroni, flour, milk, kosher salt, tabasco sauce, thyme, nutmeg, swiss cheese, bread crumbs

Taken from www.food.com/recipe/macaroni-gratin-mas-antoine-190173 (may not work)