Stretchy Mac and Cheese

Ingredients

• 1/4 cup Unsalted Butter
• 1/4 cup All-Purpose Flour
• 1 cup Heavy Cream
• 1 cup Whole Milk
• 1 crushed Garlic Clove
• 5 sprigs Fresh Thyme
• 1 Fresh Bay Leaf
• 7 oz Elbow Macaroni
• 1 tsp Salt
• 1/2 tsp Black Pepper
• 1/2 lb Muenster Cheese
• 1/4 cup Panko Breadcrumbs
• Drizzle of Extra Virgin Olive Oil **Optional
• 1 tbsp Chopped Chives

Instructions

1. Preheat the oven to broil and set a large pasta pot of salted water over high heat to come to a boil.
2. Melt the butter in a large pot over medium heat.  Add the flour to make a roux, stirring well so that it cooks evenly and turns golden blond.  Whisk in the cream and milk a little bit at a time, so there are no lumps.  Add the garlic, along with the whole sprigs of thyme and the bay leaves.  Stir to make a bechamel.  Simmer over medium heat, stirring occasionally to prevent the bottom of the pot from scorching, until it thickens, about 10 minutes.  Season the bechamel with salt and pepper.
3. Cook the pasta in the boiling water according to the package directions.  Drain.
4. Mix the bechamel with the cooked pasta.  Immediately add the cheese and mix well, so that the heat and motion melt and stretch the cheese.  Transfer to a baking dish and top with the breadcrumbs.
5. Broil on a lower rack of the oven for about 5 minutes, or until he breadcrumbs are golden brown. Drizzle with olive oil and sprinkle with chives.

Notes