Macaroni and Cheese


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Servings: 6-8
  • 1⁄2 lb elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon mustard powder
  • 3 cups milk
  • 1⁄2 cup yellow onion, finely diced
  • 1 bay leaf
  • 1⁄2 teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar cheese, shredded
  • 1 teaspoon kosher salt
  • fresh black pepper
  • 3 tablespoons butter
  • 1 cup panko breadcrumbs
  • Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente.
  • 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 making 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.
  • For the topping, melt the butter in a sauté 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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