Ingredients
1/2 lb elbow macaroni
3 tbsp butter
3 tbsp flour
1 tbsp powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 tsp paprika
1 large egg
12 oz sharp cheddar, shredded
1 tsp kosher salt
fresh black pepper
3 tbsp butter
1 cup panko bread crumbs
Preheat oven to 350˚F.
In a large pot of boiling, salted water, cook pasta to al dente. While pasta is cooking, in a separate bowl, melt butter. Whisk in flour and mustard and keep it moving for about 5 minutes. Make sure it's free of lumps. Stir in the milk, onion, bak leaf, and paprika. Simmer for 10 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.
Melt 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 5 minutes before serving.
