Macaroni & Cheese Bake

By cmcrobb

Recipe makes 8 servings
Calories: 445 per serving
Weight Watchers Points: 12 per serving

Ingredients

• Ingredients:
• 3 cups uncooked elbow macaroni
• 3 tbsp butter (43 grams)
• 3 tbsp flour
• 1 tbsp dry mustard
• 2 cups milk, 2%
• 1/2 cup onion, finely diced
• 1 bay leaf
• 1/2 tsp paprika
• 1 large egg
• 250 grams sharp cheddar, shredded
• 1 tsp kosher salt
• Topping:
• 3 tbsp butter (43 grams)
• 3/4 cup dry bread crumbs

Preparation

Step 1

%{color: red}Preheat oven to 350⁰F%
* In a large pot of boiling, salted water cook the pasta until just tender.
* While pasta is cooking, melt the butter in another sauspan.
* Mix the flour, paprika, dry mustard and salt together.
* Whisk into melted butter, stir untill it is free of lumps.
* Slowly add the milk, onion and bay leaf.
* Simmer for ten minutes, then remove the bay leaf.
* Whisk the egg in a cup, add a bit of the hot liquid, then add all to milk mixture.
* Stir in 3/4 of the cheese, until melted.
* Add the elbow macaroni, stir well, then pour into a 2 quart greased casserole dish.
* Top with remaining cheese.
Topping:
* Melt the butter, stir in bread crumbs.
* Sprinkle on top of the macaroni.
Bake for 30 minutes.