Components:
- one bay leaf
- Contemporary black pepper
- one/four cup butter, melted
- 1 Egg
- one/two pound elbow macaroni
- 1 tablespoon Flour
- 3 cups milk
- 1 tablespoon powdered mustard
- one cup panko bread crumbs
- 1/2 teaspoon paprika
- 12 ounces sharp cheddar, shredded
- 1/2 cup yellow onion, finely diced
Guidance:
- Preheat oven to 350 levels F.
- In a large pot of boiling, salted water cook dinner the pasta to al dente.
- Even though the pasta is cooking, in a independent pot, melt the butter. Whisk in the flour and mustard and preserve it going for about five minutes. Make confident it’s no cost of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for 10 minutes and take away the bay leaf.
- Temper in the egg. Stir in 3/four of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a two-quart casserole dish. Best with remaining cheese.
- Soften the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Take away from oven and rest for five minutes ahead of serving.
- Don’t forget to conserve leftovers for fried Macaroni and Cheese.
- Prep time 20 minutes. Prepare dinner time 45 minutes.