Mac and Cheese

Ingredients

• 8 ounces pasta (elbow macaroni work well)
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoons powdered mustard
• 3 cups milk
• ½ cup yellow onion, finely diced
• 1 bay leaf
• ½ teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, divided (9 ounces / 3 ounces)
• 1 teaspoon kosher salt
• Fresh black pepper
• 3 tablespoon butter
• 1 cup panko bread crumbs

Directions

1. Preheat oven to 350°F; grease 2 quart casserole dish.
2. Start to boil water for pasta.
3. In separate pot (a dutch oven works well), melt 3 tablespoons butter. Whisk in flour and mustard and stir for approximately 5 minutes. Make sure it’s free of lumps.
4. Stir in milk, onion, bay leaf, and paprika. Simmer for 10 minutes, stirring frequently.
5. While sauce cooks, boil pasta to al dente.
6. Temper the egg into the sauce. Stir in 9 ounces of the cheese. Season with salt and pepper.
7. Fold the pasta into the mix and pour into the casserole dish. Top with remaining cheese.
8. Melt 3 tablespoons butter in a saute pan and toss the bread crumbs to coat. Top the pasta with the bread crumbs.
9. Bake for 30 minutes. Remove from oven and rest for 5 minutes before serving.