Ingredients

• 2 1/4 cups 1% low-fat milk, divided
• 2 cups sliced onions (about 1 medium)
• 1 bay leaf
• 12 ounces uncooked elbow macaroni
• 2 tablespoons all-purpose flour
• 3/4 teaspoon kosher salt
• 3/4 cup shredded Fontina cheese
• 1/2 cup shredded gruyere cheese
• 1 1/2 teaspoons white truffle oil
• 1/2 cup panko breadcrumbs or 1/2 cup breadcrumbs
• 2 tablespoons grated fresh parmesan cheese
• 2 garlic cloves, crushed

Instructions

1. Heat 1 3/4 cup milk, onion, and bay leaf in a large saucepan to 180 degrees or until tiny bubbles form around edges (do not boil). Cover and remove from eat; let stand 15 minutes.

2. Cook pasta according to package directions; drain.

3. Strain milk mixture through a solander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir flour mixture and salt into warm milk, stirring constantly with a whisk. Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. Remove from heat; let stand 6 minutes or until mixuture cools to 155 degrees. Gradually add cheeses, stirring until cheeses are melted. Stir in pasta and truffle oil.

4. Spoon mixture into a 2 quart buttered baking dish.

5. Mix bread crumbs, parmesean cheese and garlic cloves together. Sprinkle on top

6. Preheat broiler.

7. Place dish on middle rack in oven; broil 2 minutes or until brown.

8. (I preheated oven to 350 degrees and put into preheated oven for 15 minutes).