BAKED MACARONI AND CHEESE

Baked macaroni and cheese image

This is a fabulous dish that my daughter and son-in-law have used several times. Please see my steps on how to temper an egg, only if you don't know how. (I didn't)

Provided by Belinda Loucks @bettyboop97055

Categories Pasta

Number Of Ingredients 15

Ingredients

1/2 pound(s) elbow macaroni
3 tablespoon(s) flour
3 tablespoon(s) butter
1 tablespoon(s) dry mustard
3 cup(s) milk
1/2 cup(s) yellow onion finely diced
1 - bay leaf
1/2 teaspoon(s) paprika
1 large egg
12 ounce(s) sharp cheddar, shredded
1 teaspoon(s) kosher salt
- fresh black pepper
TOPPIING
3 tablespoon(s) butter
1 cup(s) panko bread crumbs

Steps:

Preheat oven to 350 degrees; In a large pot of boiling, salted water cook the pasta enough to be firm but not soft.
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.

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