October 14th, 2015
Preheat the oven to 375°F
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.
8 g Dietary Fibre