Macaroni and Cheese

I think this is the second time in my life I've made macaroni and cheese from scratch. For some reason gooey cheese and pasta sounded so good to me, so I tried this recipe from my mom. She didn't make macaroni much while I was growing up, but she found this recipe in recent years and recommended it. I really enjoyed this dish and will be making it again the next time I dream of macaroni and cheese (which probably won't be too often).

Macaroni and Cheese
from my mother

3 c. whole milk
1 small onion, quartered
1 bay leaf
2 sprigs fresh parsley
½ tsp. oregano
1 tsp. whole black peppercorns
8 oz. elbow macaroni, cooked according to package instructions, drained
6 Tbsp. butter
6 Tbsp. flour
1 lb. Cheddar cheese, 4 c. shredded
salt and Tabasco, to taste

Pour the milk into a non-reactive saucepan. Add the onion, bay leaf, parsley, oregano and peppercorns. Heat until scalded. Remove from heat and allow to sit for 30 minutes. Strain milk, return to pan and reheat to scalding.

In a heavy medium-sized saucepan, melt the butter. Stir in the flour. Cook over medium heat, stirring constantly, for 2 to 3 minutes without browning. Pour in the hot milk. Whisk until mixture bubbles and thickens. Remove from heat and stir in 3 c. of the cheese, stirring until melted. Season the cheese sauce with salt and Tabasco. Fold in the cooked macaroni.

Pour into a greased 1 ½ quart casserole dish. Top with remaining cup of cheese. Bake in the center of a preheated 350˚ oven for 25 to 30 minutes or until bubbly. Serve immediately.