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1
Heat the oven to 400F and put a large pot of well-salted water on to boil over high heat.
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2
Meanwhile, in a 5- to 6-quart Dutch oven or other heavy-duty pot, melt the butter over medium heat.
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3
Add the onion and 1/2 teaspoons salt and cook, stirring occasionally with a wooden spoon, until softened, 4 to 5 minutes.
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4
Add the flour and cook, stirring, until slightly darker, 1 to 2 minutes.
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5
Stir in the mustard.
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6
Switch to a whisk and gradually add the milk, whisking constantly.
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7
To avoid lumps, go slowly at first, whisking until the mixture is smooth before adding more milk.
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8
Once about half the milk is in and the mixture still isnt very thick, you can add the rest more quickly.
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9
When all the milk is in, switch back to the spoon and stir in the thyme sprig, bay leaf, and 1/2 teaspoons salt.
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10
Let come to a bare simmer, and cook, stirring frequently, for 15 minutes to meld the flavors (reduce the heat to medium low or low as needed to maintain the bare simmer).
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11
Discard the thyme sprig and bay leaf.
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12
Add the Cheddar and Jack cheeses, stirring until melted, and then add the Worcestershire and Tabasco.
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13
Season to taste with salt and pepper.
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14
Keep warm, stirring occasionally.
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15
Cook the pasta in the boiling water until al dente.
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16
Pour into a colander and shake it a few times to drain really well.
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17
Add the pasta to the cheese sauce, and stir until well combined.
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18
Generously season to taste with salt and pepper.
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19
Lightly oil a 9x13-inch baking dish and spread the pasta in the dish.
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20
In a medium bowl, toss the breadcrumbs, Parmigiano, olive oil, chopped thyme, 1/2 teaspoons salt, and 1/4 teaspoons pepper.
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21
Scatter the crumbs evenly over the pasta.
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22
Bake in the center of the oven until the crumb topping is golden, about 15 minutes.
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23
Let rest for 5 to 10 minutes before serving.
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24
Add flavor or heat with these add-ins:.
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25
Pancetta or bacon: Saute 1/4 lb.
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26
pancetta or bacon (finely chopped if using pancetta) until crisp and golden.
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27
Drain on paper towels, leaving the fat in the pan.
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28
Crumble the bacon.
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29
Substitute the fat for part of the butter so that you have about 6 Tbs.
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30
total, and proceed with the recipe.
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31
Add the pancetta or bacon to the sauce along with the pasta.
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32
Ham: Brown 2 cups of small-diced smoked ham in the butter over medium-high heat.
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33
Drain on paper towels and proceed with the recipe, reducing the heat to medium to cook the onion.
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34
Add the ham to the sauce along with the pasta.
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35
Hot chiles: Cook 2 Tbs.
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36
minced fresh serrano chiles along with the onions.
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37
Or add 1/4 to 1/2 teaspoons crushed red pepper flakes with the mustard.
