Baked Macaroni and Cheese

Yield
6
Cooking Time
1 hour and 5 minutes

Ingredients

  • 1/2 lb elbow macaroni powdered mustard
  • 3 Tbsp butter
  • 3 Tbsp flour
  • 1 Tbsp mustard powder
  • 3 C milk
  • 1 finely chopped onion
  • 1 bay leaves
  • 1 tsp paprika
  • 1 egg
  • 2 C shredded sharp cheddar
  • 1 C shredded mozarella
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 3 Tbsp butter (unsalted)
  • 1 C panko bread crumbs

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large pot of boiling, salted water cook the pasta to al dente.
  3. While the pasta is cooking, in a separate pot, melt 3 tbsp of butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
  4. Temper in the egg by taking a bit of the sauce into a small bowl and letting it cool for a few minutes, then whisk the egg into that before adding it all back to the rest of the sauce.
  5. 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. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs.
  6. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.