STEEPING MILK: In the small pot combine the milk, bay leaf, allspice berries, red pepper flakes, ¾ teaspoon salt and peppercorns over 5 heat. Bring the milk and spices to a strong simmer (small bubbles, don’t walk away, milk can boil over quickly). Once it hits a simmer, remove the milk from the heat and set aside to steep (milk will absorb spice oil) for 10 minutes.
COOKING PASTA: Fill the stock pot ⅔ of the way full with water and add 1T salt. Bring the water to a boil/12 and then add the pasta, stir twice, and cook for about 5 minutes. WATCH the pasta, reduce heat so water doesn't boil over. Drain in a colander when pasta is about ¾ of the way cooked, shake in the colander and return to a warm stock pot.
MAKING ROUX: In the medium pot, melt the 2 tablespoons of the butter in a medium saucepan/pot on medium low heat/4. Using a wire whisk or wooden spoon, stir in the 2 tablespoons of flour. Cook and whisk until roux is slightly golden, about 3 minutes. Add the mustard and combine.
MAKING THE BECHAMEL: Pour the steeping milk through a sieve to remove all the solid spices. Into the roux, whisk in ½ cup of the warm milk, once combined add remaining 1½ cups warm milk. Continue to cook, stirring constantly BUT slowly, scraping the bottom to avoid sticking, until the sauce thickens = bechamel. The sauce should coat the back of your wooden spoon.
MAKING THE MORNAY/CHEESE SAUCE: Remove bechamel from the heat and add the cheeses and stir until it melts.
MAKING THE MAC AND CHEESE: Finally, add the mornay sauce to the drained macaroni and mix thoroughly and pour into your 9x9 baking dish, it will be soupy. Place in the oven for 10 minutes or until bubbly and golden brown.
