Baked mac and cheese

Baked mac and cheese


1/2 pound elbow macaroni

three tablespoons butter

3 tablespoons flour

one tablespoon powdered mustard

one/2 cup yellow onion, finely diced

one/two teaspoon paprika

12 ounces sharp cheddar, shredded

1 teaspoon kosher salt

Fresh black pepper

three tablespoons butter

1 cup panko bread crumbs


  1. Preheat oven to 350 levels F.
  2. In a massive pot of boiling, salted water prepare dinner the pasta to al dente.
  3. Whilst the pasta is cooking, in a individual pot, melt the butter. Whisk in the flour and mustard and preserve it transferring for about five minutes. Make sure it really is free of charge of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for 10 minutes and get rid of the bay leaf.
  4. Mood in the egg. Stir in three/4 of the cheese. Year with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
  5. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Eliminate from oven and rest for five minutes prior to serving.
  6. Bear in mind to preserve leftovers for fried Macaroni and Cheese.

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