ULTIMATE MAC N’ CHEESE
375 mL or 1 1/2 cups All-Bran Buds cereal
454 g or 1 lb elbow macaroni
1L or 4 cups milk
2 Bay leaves
125 mL or 1/2 cup butter, divided
125 mL or 1/2 cup all-purpose flour
1 L or 4 cups grated Old Cheddar
5 mL or 1 tsp sea salt
5 mL or 1 tsp mustard powder
1 mL or 1/4 tsp cayenne
2 fresh tomatoes, sliced
60 mL or 1/4 cup chopped fresh parsley
500 ml or 2 cups grated Gruyere
Preheat the oven to 375F.
Cook macaroni according to the directions on the package just until al dente, about 5 minutes. Drain well.
Meanwhile, heat the milk with the bay leaves in a small saucepan without bringing it to a boil.
Melt 90 ml (6 tbsp ) of the butter in a large pot and add the flour, whisking constantly to make a paste, about 1 minute.
Whisk in the hot milk and cook until thickened and smooth, about 2 minutes.
Remove from heat, stir in the Cheddar, Gruyere, salt, mustard cayenne pepper and nutmeg. Remove bay leaves. Add the cooked macaroni and stir well. Pour into a baking dish.
Slice the tomatoes and arrange on top. Melt the remaining butter. In a small bowl, drizzle butter over the All-Bran Buds* cereal and toss with a fork to combine> Spread over macaroni. Bake for 30 to 35 minutes, or until the sauce is bubbly and the topping is crisp. Sprinkle with parsley and serve.