Blue Cheese Macaroni and Cheese Recipe

2 1/2C milk
2 bay leaves
450g macaroni
4T (1/2 stick) butter
3T flour
1C medium cheddar
3T Parmesan grated
1C blue cheese, crumbled
1/2C bread crumbs, preferably fresh

1. Preheat the oven to 400°F. Bring a large salted pot of water to a boil.
2. In a small saucepan heat the milk with the bay leaves over medium-low heat. When small bubbles appear along the sides, turn off the heat.
3. Under cook the pasta by two minutes. Drain it, rinse it quickly to stop the cooking, and put it in a large bowl.
4. In a saucepan over medium-low heat, melt the butter; once it starts to foam add the flour and cook, whisking until the mixture starts to brown. Remove the bay leaves from the milk, and add about 1/4 cup of the milk to the hot flour mixture, whisking continuously. Once it is smooth add a bit more milk and continue until all milk is combined. Stir in cheddar. Taste for seasoning, remember.
5. Add the sauce to the noodles, stir in the Parmesan and adjust for seasoning. Fold the blue cheese in. turn the pasta into a casserole dish to with breadcrumbs and bake until bubbling and the crumbs turn brown, about 15 minutes. You can broil it at the end if the crumbs aren’t browning.