Baked Macaroni and Cheese

[Guest guest]

Baked Macaroni and Cheese

 

1/2 pound elbow macaroni

3 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

3 cups milk

1/2 cup yellow onion, finely diced

1 bay leaf

1/2 teaspoon paprika

1 large egg

12 ounces sharp cheddar, shredded

1 teaspoon kosher salt

Fresh black pepper

 

Topping:

3 tablespoons butter

1 cup panko bread crumbs

Preheat oven to 350 degrees F.

 

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 five minutes. Make sure it's free of

lumps. Stir in the milk, onion, bay leaf, and paprika.

Simmer for ten minutes and remove the bay leaf.

 

Temper in the egg. Stir in 3/4 of the cheese. Season

with salt and pepper. Fold the macaroni into the mix

and pour into a 2-quart casserole dish. Top with

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. Remove from oven and rest

for five minutes before serving.

 

Remember to save leftovers for fried Macaroni and

Cheese.

 

 

Yield: 6 to 8 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Difficulty: Easy

 

 

 

 

 

 

 

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