Ingredients

  • ½ pound elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon dry mustard
  • 3 cups milk
  • ½ cup yellow onion, finely diced
  • 1 bay leaf
  • ½ teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar cheese, shredded
  • 1 teaspoon kosher salt
  • Fresh black pepper
  • 3 tablespoons butter
  • 1 cup panko crumbs

Directions

Preheat oven to 350°.
In a large pot of boiling, salted water cook the pasta to el dente.
While the pasta is cooking, in a separate pot, melt the 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.
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 saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumb. Bake for 30minutes. Remove from oven and rest for five minutes before serving.

Source

Alton Brown

Servings/Yield

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