Baked Macaroni and Cheese

By Jahel

Ingredients

• 1/2 lb. elbow macaroni
• 6 T butter
• 3 T flour
• 1 T powdered mustard
• 3 c milk
• 1/2 c finely diced yellow onion
• 1 bay leaf
• 1/2 t paprika
• 1 large egg
• 12 oz. Sharp cheddar, shredded
• 1 t kosher salt
• Pepper
• 1 c panko bread crumbs

Preparation

Step 1

Preheat oven to 350. In large pot of boiling, salted water, cook pasta al dente. While the pasta cooks, in a separate pot, melt 3 T butter. Whisk in flour and mustard. Keep it moving for 5 mins-- be sure it is free of lumps. Stir in milk, onion, bay leaf and paprika. Simmer for 10 mins and remove bay leaf. Temper in the egg (adding hot liquid to it before mixing it in). Stir in 3/4 of the cheese. Season with salt and pepper. Fold in pasta and pour into 2 qt. casserole dish. Top with remaining cheese. Melt remaining butter in sauté pan and toss in bread crumbs. Top the macaroni with bread crumb mixture. Bake for 30 mins. Let rest 5 mins before serving. Serves 6.