|
1/2 lb |
Elbow macaroni |
|
6 tbsp |
Butter |
|
3 tbsp |
Flour |
|
1 tbsp |
Powdered mustard |
|
3 cups |
milk |
|
1/2 cup |
Yellow onion, finely diced |
|
1 |
Bay leaf |
|
1/2 tsp |
Paprika |
| 1 | Large egg |
| 12 oz | Sharp cheddar, shredded |
| 1 tsp | Kosher salt |
| Fresh black pepper | |
| 1 cup | Panko bread crumbs |
1. Preheat oven to 350 degrees.
2. In a large pot of boiling, salted water cook the pasta to al dente.
3. While pasta is cooking, in a separate pot, melt 1/2 the butter (3 tbsp).
4. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it is free of lumps.
5. Stir in the milk, onion, bay leaf, and paprika.
6. Simmer for ten minutes and remove the bay leaf.
7. Temper in the eggs.
8. Stir in 3/4 of the cheese and season with salt and pepper.
9. Fold the macaroni into the mix and pour into a 2-quart casserole dish
10. Top with remaining cheese.
11. Melt the remaining butter (3 tbsp) in a sauté pan and toss the bread crumbs to coat.
12. Top the macaroni with the bread crumbs.
13. Bake for 30 minutes.
14. Pull from oven and let rest for 5 minutes before serving.