modern macaroni & cheese

Serves 6

1lb macaroni
4 tbsp unsalted butter
6 tbsp all purpose flour
2 cups low sodium chicken stock
1 cup low fat shredded italian cheese mix (mozzarella, provolone, parmesean)
1 cup shredded sharp cheddar cheese
¼ cup Italian bread crumbs
1 ½ cups milk
1 shallot, thinly sliced
1 bay leaf
1 tsp dried thyme
1 tsp mustard powder
Salt and pepper to taste

Bring chicken stock, shallot slices, and bay leaf to a boil; lower heat to medium and cook until slightly reduced. Strain out shallots and bay leaf. Cook macaroni according to package directions. Meanwhile, Melt butter in a saucepan over medium heat, then add flour, one tablespoon at a time, stirring to combine each addition. Add thyme, mustard powder, and salt and pepper to taste. Cook until light brown. Slowly whisk in milk and raise heat to medium-hi. Add chicken stock, whisking to combine. Sauce should be the consistency of gravy. Remove sauce from heat and stir in cheeses, a handful at a time, until mostly melted.

Mix together with drained macaroni and pour into a lightly-oiled casserole dish. Sprinkle top with breadcrumbs and drizzle with olive oil. Bake at 350 degrees for 20 minutes, then broil on low setting for 5-7 minutes, until breadcrumbs are browned.