Baked Macaroni and Cheese

I won't be keeping this recipe, in fact I couldn't even finish eating it!! I don't know if it was the fact that it was made with evaporated milk, the combination of cheeses, or the bread crumbs on the top, but it was not good enough to keep. I used some cheddar, mozzarella, and cream cheese. I grated the onions because I didn't want chunks of onion in the casserole. I am not used to having a bread crumb topping, but I have since been told that perhaps I should have used torn up bread instead of the canned bread crumbs.

Baked Macaroni and Cheese

1 pound dried, short pasta (elbows are best)
generous pinch of salt
2 T butter
2 T flour
1 can evaporated milk
1 bay leaf
1/2 small onion, diced
2 1/2 c. grated cheese (or combination of cheeses) of your choice
1 c. bread crumbs, mixed with 2 T melted butter

1. Boil pasta in medium saucepan.
2. Liberally butter an 8" x 8" ceramic or glass baking dish. Preheat oven to 350ºF.
3. Melt butter over medium heat in a medium sized saucepan. Whisk flour into melted butter, continuing to whisk constantly for 2-3 minutes. Quickly add the milk and stir. Add bay leaf and onion. Cook for 10 minutes, stirring every 1-2 minutes. Do not let it bubble, reduce heat if necessary.
4. Remove pasta when just short of done. Drain pasta, but do not rinse.
5. Remove sauce from heat, remove the bay leaf, and stir in about 3/4 of your cheese, stirring until melted. Add the drained pasta into the sauce and stir until completely coated.
6. Pour pasta into prepared baking pan. Sprinkle with the rest of the cheese, followed by the bread crumbs.
7. Bake for 25 minutes. Serves 4-6.