Baked Mac n' Cheese

prep time:: 15 min
total time:: 45 min

Makes 6-8 servings

A comfort food that always makes you feel right. This dish is perfect for a large group of people or for a large family. It can also be made a day ahead to ease busy schedules.

ingredients

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon dry mustard
3 cups whole milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon coarse salt
freshly ground black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs

directions

1
Preheat oven to 350 degrees.
2
In a large pot of boiling, salted water cook the pasta to al dente. (which means done but firm to the bite).
3
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, using a whisk. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika.
4
Simmer for ten minutes and remove the bay leaf.
5
Temper in the egg. To do this add a little of the hot milk mixture into the egg. Add a little more, and then add that to the remaining milk mixture. This ensures you that the egg will not turn into scrambled eggs. 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.
6
Melt the butter for the topping in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake uncovered for about 30 minutes. Remove from the oven when the macaroni is bubbling and the topping is turning a nice light brown. Let the macaroni rest for 5 minutes before serving.