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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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The traditional Mac and Cheese Ingredients:
2 cups elbow macaroni |
6 tablespoons butter, divided |
3 tablespoons flour |
1 tablespoon powdered mustard |
3 cups milk |
1 small onion, finely diced |
1 bay leaf |
1 teaspoon smoked paprika |
1 large egg |
16 ounces white or sharp cheddar, shredded |
1 teaspoon kosher salt |
fresh black pepper |
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.
3. In a separate pot, melt 3 tablespoons of butter.
4. Whisk in the flour and mustard and keep it moving for about five minutes.
5. Make sure it's free of lumps.
6. Stir in the milk, onion, bay leaf, and paprika.
7. Simmer for ten minutes and remove the bay leaf.
8. Temper in the egg.
9. Stir in 3/4 of the cheese.
10. Season with salt and pepper.
11. Fold the macaroni into the mix and pour into a 2-quart casserole dish.
12. Top with remaining cheese.
13. Melt the remaining butter in a saute pan and toss the bread crumbs to coat.
14. Top the macaroni with the bread crumbs.
15. Bake for 30 minutes.
16. Remove from oven and rest for five minutes before serving.
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