- 6
- 20 mins
- 65 mins
0/5
(0 Votes)
Ingredients
- Topping:
- 1/2 Lb elbow macaroni
- 3 Tbsp butter
- 3 Tbsp flour
- 1 Tbsp powdered mustard
- 3 C milk
- 1/2 C yellow onion, finely diced
- 1 bay leaf
- 1/2 Tsp paprika
- 1 Lg egg
- 12 oz sharp cheese, shredded
- 1 Tsp kosher salt
- Fresh black pepper
- 3 Tbsp butter
- 1 C panko bread crumbs
Preparation
Step 1
Preheat oven to 350F
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about 5 minutes. make sure it's free of lumps. Stir in milk, onion, bay leaf, and paprika. Simmer for 10 minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macroni into the mix and pour into a 2 Qt casserole dish. Top with the remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes, rest for 5 minutes before serving.
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