Baked Macaroni and Cheese!
This is a great recipe for anyone who wants to spend a little more time and work on the details. It's well worth it. This tastes great!
- Serves: 8 persons
- ½pound elbow macaroni
- 3tablespoons butter
- 3tablespoons all-purpose flour
- 1tablespoon mustard powder
- 3cups milk
- ½cup minced yellow onion
- ½teaspoon paprika
- 1bay leaf
- 1large egg
- 12ounces shredded sharp Cheddar cheese, divided
- 1teaspoon kosher salt
- freshly ground black pepper
- 1cup panko bread crumbs
- 3tablespoons butter, melted
Step 1Preheat oven to 350 degrees F (175 degrees C).
Step 2Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Step 3Melt 3 tablespoons butter in a pot over medium heat. Whisk flour and mustard powder into melted butter until smooth, about 5 minutes. Mix milk, onion, paprika, and bay leaf into flour mixture; bring to a boil, reduce heat to medium, and simmer until sauce is thickened, about 10 minutes. Remove bay leaf from sauce.
Step 4Beat about 2 tablespoons sauce and egg together in a bowl to temper egg. Pour egg mixture into sauce and stir gently. Mix 3/4 of the Cheddar cheese into the sauce until melted and smooth, 2 to 3 minutes; season with salt and pepper. Fold macaroni into cheese sauce and pour into a 2-quart casserole dish. Sprinkle remaining cheese over macaroni mixture.
Step 5Stir panko bread crumbs and 3 tablespoons melted butter together in a bowl; sprinkle over cheese layer.
Step 6Bake in the preheated oven until cheese is melted and topping is lightly browned, about 30 minutes.