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1
Saute the diced onion in butter and olive oil over low heat until translucent. (About 15 minutes.) Add the diced garlic to the pan and continue cooking until they are both caramelized. (About 1o more minutes.) While sauteing, chop the basil, thyme and sun-dried tomatoes. When the onion and garlic are caramelized combine them with diced the basil, thyme and sun-dried tomatoes. Set aside.
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2
Make the breadcrumbs as the onions are cooking. For the breadcrumbs I used a leftover baguette, but sliced bread fine. Slice the baguette into rounds and put them in the oven for 5 minutes to toast them. Then chopped the bread into little pieces. Toss with olive oil, salt, pepper, and parsley. Set aside.
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3
Boil water for the pasta. Cook pasta for 3 minutes less than the directions say. The pasta should be cooked only on the outside. The inside should be hard. It will have a white strip in the middle.
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4
Warm 2 cups of milk in another pan, making sure not to boil it.
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5
Make the bechamel sauce: Wipe the onion pan clean and melt 4 tablespoons of butter. When the butter stops bubbling add the flour and quickly stir together. Cook until the mixture is golden. Slowly add the warmed milk to the butter-flour mixture, whisking constantly. Start with 1/2 cup of milk, once that is fully incorporated add more. Once all the milk is added cook for 1 or 2 minutes more until the sauce has thickened. Then add the nutmeg, pepper, salt, cayenne, and mustard. Mix. Add all 3 cups of cheese. It will be very cheesy.
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6
Add the onion, garlic, sun-dried tomato, and basil mix to the cheese sauce and combine. Then add the pasta to the sauce. Place macaroni and cheese into individual ramekins to bake. (Sometimes I bake the whole thing in the same cast iron pan I made it in.) Top with breadcrumbs. Garnish with basil.
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7
Bake for 20 minutes at 375 F.
