Baked Macaroni and Cheese

 

Ingredients: 1/2 lb elbow macaroni

3 tbsp flour

3 tbsp butter

1tbsp powdered mustard

3 cups milk

1/2 cup finely diced yellow onion

1 bay leaf

1/2 tsp paprika

1 large egg

12 ounces sharp cheddar (shredded)

1 tsp kosher salt

fresh black pepper

 

topping:

3 tbsp butter

1 cup plain bread crumbs

    

add salt to large pot of boiling water,  cook pasta al dente.

 

While the pasta is cooking, melt butter (in a med-large pot). 

Whisk in flour and mustard.  Keep it moving for 5 minutes.  Make sure it is free of lumps,

add milk, onion, paprika and bay leaf.  Simmer for 10 minutes then remove bay leaf.

temper in the egg (whisk egg and small portion of the milk mixture in a small bowl, then add the

pot). 

Add 3/4 of the grated cheese and allow to melt.  Season with salt and pepper. 

Fold the macaroni into the mix then pour into a 2 quart casserole dish.  

Top with remaining cheese.

 

topping:

melt butter in sauté pan add the bread crumbs,  toss to coat.  Top macaroni with bread crumbs.

Bake for 30 minutes.

After removing from the oven,  let dish rest for 5 minutes before serving.

 

 

 

 

Recipe courtesy of Alton Brown