Bring a large pot of water to a boil. Add 1 to 2 tablespoons salt
and the pasta and stir well. Cook for about 13 minutes (if using
Martelli) or until pasta is done. Drain it and set aside. Meanwhile,
melt the butter for the sauce in a large heavy-bottomed pot over
medium-high heat (careful not to scorch the butter). Add the
onion and bay leaf and saute until the onion is soft, about 5
minutes.
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Remove the bay leaf. Add the flour, and cook for a minute or so,
stirring constantly. Slowly add the milk, a little at a time, stirring
constantly to avoid lumping. When the flour and milk have been
completely combined, stir in the cream. Keep the mixture at a
gentle simmer (not a high boil) until it thickens, 2-3 minutes.
Reduce the heat to medium. Stir in the mustard, cheddar cheese,
and salt. Simmer for 5 minutes and set aside.
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