Preparation

• Heat the oven to 400°F and put a large pot of well-salted water on to boil over high heat.
• Meanwhile, in a 5- to 6-quart Dutch oven or other heavy-duty pot, melt the butter over medium heat. Add the onion and 1/2 tsp. salt and cook, stirring occasionally with a wooden spoon, until softened, 4 to 5 minutes. Add the flour and cook, stirring, until slightly darker, 1 to 2 minutes. Stir in the mustard.
  

• 切换到搅拌并逐渐加入牛奶，不断搅拌。为了避免肿块，首先要缓慢去搅拌，直到混合物均匀，然后再添加更多牛奶。一旦大约一半的牛奶进入并且混合物仍然不太厚，您可以更快地添加其余的牛奶。
  

• 当所有牛奶都进入时，切换回勺子，然后搅拌成百里香小树枝，月桂叶和1/2茶匙。盐。让我们裸露煮熟，煮熟，经常搅拌15分钟以融合口味（根据需要将热量降低至中等低或低的味道）。

• 丢弃百里香小树枝和月桂叶。加入切达干酪和杰克奶酪，搅拌直至融化，然后加入伍斯特郡和塔巴斯科。调味，用盐和胡椒粉调味。保持温暖，偶尔搅拌。

• Cook the pasta in the boiling water until al dente. Pour into a colander and shake it a few times to drain really well. Add the pasta to the cheese sauce, and stir until well combined. Generously season to taste with salt and pepper. Lightly oil a 9×13-inch baking dish and spread the pasta in the dish.
• 在一个中等大小的碗中，扔面包屑，帕米亚诺，橄榄油，切碎的百里香，1/2茶匙。盐和1/4茶匙。胡椒。将面包屑均匀地撒在意大利面上。
• Bake in the center of the oven until the crumb topping is golden, about 15 minutes. Let rest for 5 to 10 minutes before serving.

用这些加载物加入风味或热量：

• Pancetta or bacon:炒1/4磅pancetta或培根（如果使用pancetta，则切碎），直到酥脆和金色。在纸巾上沥干，将脂肪留在锅中。碎培根。将脂肪代替一部分黄油，以便您有大约6汤匙。总和继续配方。将培根或培根与面食一起加入酱汁。
• 火腿：布朗2杯切碎的熏火腿er over medium-high heat. Drain on paper towels and proceed with the recipe, reducing the heat to medium to cook the onion. Add the ham to the sauce along with the pasta.
• 热辣椒：煮2汤匙。将新鲜的Serrano辣椒与洋葱一起切碎。或将1/4添加到1/2茶匙。芥末碎红辣椒片。