Baked Macaroni and Cheese

INGREDIENTS:

• 1/2 Pound Elbow Macaroni
• 6 Tablespoons Butter, Seperated
  
• 3 Tablespoons Flour
• 1 Tablespoon Powdered Mustard
• 3 Cups Milk
  
• 1/2 Cup Yellow Onion, Diced
• 1 Bay Leaf
• 1/2 Teaspoon Paprika
• 1 Large Egg
• 12 Ounces Sharp Cheddar, Shredded
• 1 Teaspoon Kosher Salt
• Fresh Black Pepper
• 1 Cup Panko Bread Crumbs

DIRECTIONS:

• Preheat oven to 350 degrees.
  

• Cook the pasta to al dente.
  

• While the pasta is cooking melt 3 tablespoons butter in a separate pot.
  

• Whisk in the flour and mustard and keep it moving for about five minutes, making sure it's free of lumps.
  

• Stir in the milk, onion, bay leaf, paprika and simmer for ten minutes and remove the bay leaf.

• Whisk in the egg and stir in 3/4 of the cheese.
  

• Season with salt and pepper and fold the macaroni into the mix and pour into a 2-quart casserole dish.
  

• Top with remaining cheese.

• Melt the remaining butter in a saute pan and toss the bread crumbs to coat.

• Top the macaroni with the bread crumbs and bake for 30 minutes.

• Remove from oven and rest for five minutes before serving.

Mmmm. Mac and cheese minus the blue box...
Enjoy!

This recipe was created by Alton Brown.