All Recipes Best Recipe Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes

Ingredients

½ pound elbow macaroni 3 tablespoons butter 3 tablespoons all-purpose flour 1 tablespoon mustard powder 3 cups milk ½ cup minced yellow onion ½ teaspoon paprika 1 bay leaf 1 large egg 12 ounces shredded sharp Cheddar cheese, divided 1 teaspoon kosher salt freshly ground black pepper 1 cup panko bread crumbs 3 tablespoons butter, melted

Nutrition Info

463.5 calories carbohydrate: 39 g cholesterol: 98.1 mg fat: 26.5 g fiber: 1.3 g protein: 20.4 g saturatedFat: 16 g servingSize: - sodium: 680 mg sugar: 5.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
Melt 3 tablespoons butter in a pot over medium heat. Whisk flour and mustard powder into melted butter until smooth, about 5 minutes. Mix milk, onion, paprika, and bay leaf into flour mixture, bring to a boil, reduce heat to medium, and simmer until sauce is thickened, about 10 minutes. Remove bay leaf from sauce.
Beat about 2 tablespoons sauce and egg together in a bowl to temper egg. Pour egg mixture into sauce and stir gently. Mix 3/4 of the Cheddar cheese into the sauce until melted and smooth, 2 to 3 minutes, season with salt and pepper. Fold macaroni into cheese sauce and pour into a 2-quart casserole dish. Sprinkle remaining cheese over macaroni mixture.
Stir panko bread crumbs and 3 tablespoons melted butter together in a bowl, sprinkle over cheese layer.
Bake in the preheated oven until cheese is melted and topping is lightly browned, about 30 minutes.

8 servings

This is a great recipe for anyone who wants to spend a little more time and work on the details. It's well worth it. This tastes great!