Ingredients Jump to Instructions ↓

  1. 1/2 pound(s) Elbow Macaroni

  2. 6 tablespoon(s) Butter

  3. 3 tablespoon(s) All purpose Flour

  4. 1 tablespoon(s) Powdered Mustard

  5. 3 cup(s) Milk

  6. 1/2 cup(s) Yellow Onion , Finely Diced

  7. 1 Bay Leaf

  8. 1/2 teaspoon(s) Paprika

  9. 1 Egg, large

  10. 12 ounce(s) Sharp Ceddar Shredded

  11. 1 teaspoon(s) Kosher Salt

  12. 1 dash(es) Ground Black Pepper

  13. 1 cup(s) Panko Bread Crumbs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350. In a large pot of boiling, salted water, cook the pasta al dente.

  2. While the pasta cooks, in a separate pot, melt 3 tbsp. of butter. Whisk in flour and mustard. Keep it moving for 5 minutes; be sure it's free of lumps. Stir in milk, onion, bay leaf and paprika. Simmer for 10 minutes and remove bay leaf.

  3. Temper in the egg (adding some hot liquid to it before mixing it in). Stir in 3/4 of the cheese. Season with salt and pepper. Fold in macaroni and pour into a 2-qt casserole dish. Top with remaining cheese.

  4. Melt remaining butter in a saute pan and toss in bread crumbs. Top the macaroni with the bread crumbs. Bake for 30 minutes; remove from oven and let rest for 5 minutes before serving.


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