BAKED MACARONI AND CHEESE!

Baked Macaroni and Cheese! image

This is a great recipe for anyone who wants to spend a little more time and work on the details. It's well worth it. This tastes great!

Provided by chefclean

Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes

Time 1h5m

Yield 8

Number Of Ingredients 14

Ingredients

½ pound elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon mustard powder
3 cups milk
½ cup minced yellow onion
½ teaspoon paprika
1 bay leaf
1 large egg
12 ounces shredded sharp Cheddar cheese, divided
1 teaspoon kosher salt
freshly ground black pepper
1 cup panko bread crumbs
3 tablespoons butter, melted

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Melt 3 tablespoons butter in a pot over medium heat. Whisk flour and mustard powder into melted butter until smooth, about 5 minutes. Mix milk, onion, paprika, and bay leaf into flour mixture; bring to a boil, reduce heat to medium, and simmer until sauce is thickened, about 10 minutes. Remove bay leaf from sauce.
Beat about 2 tablespoons sauce and egg together in a bowl to temper egg. Pour egg mixture into sauce and stir gently. Mix 3/4 of the Cheddar cheese into the sauce until melted and smooth, 2 to 3 minutes; season with salt and pepper. Fold macaroni into cheese sauce and pour into a 2-quart casserole dish. Sprinkle remaining cheese over macaroni mixture.
Stir panko bread crumbs and 3 tablespoons melted butter together in a bowl; sprinkle over cheese layer.
Bake in the preheated oven until cheese is melted and topping is lightly browned, about 30 minutes.

Nutrition Facts : Calories 463.5 calories, Carbohydrate 39 g, Cholesterol 98.1 mg, Fat 26.5 g, Fiber 1.3 g, Protein 20.4 g, SaturatedFat 16 g, Sodium 680 mg, Sugar 5.8 g