Ingredients
1/2 pound elbow macaroni
3 cups milk
1 large egg
12 ounces sharp cheddar, shredded
1/2 cup yellow onion, finely diced
3 tbsp butter
3 tbsp flour
1 tbsp powdered mustard
1 tsp kosher salt
1/2 tsp paprika
1 bay leaf
Fresh black pepper
Ingredients For Topping:
1 cup panko bread crumbs
3 tbsp butter
[Source: Food Network]
How To Make:
1. Preheat oven to 350F degrees.
2. In a large saucepan, boil water and salt. Cook the pasta until al-dente.
3. Melt butter, blend in flour and mustard and stir for 5 minutes. Make sure there are more subtle dantidak lumps.
4. Add milk, onion, bay leaf and paprika. Simmer for 10 minutes, then remove bay leaf.
5. Beat eggs, then add 3/4 of cheese. Season with salt and pepper.
6. Fold the dough in a mixture of macaroni.
6. Pour macaroni mixture into a heat proof dish, cover with remaining cheese.
7. For the topping: melt the butter in a saucepan, saute bread crumbs. Then another layer of macaroni with the bread crumbs.
8. Bake for 30 minutes. Serve.
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