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1/2 lb. elbow macaroni
3 Tbsp. butter
3 Tbsp. flour
1 Tbsp. powdered mustard
3 c. milk
1/2 c. yellow onion, finely diced
1 bay leaf
1/2 tsp. paprika
1 large egg
12 oz. sharp cheddar, shredded
1 tsp. kosher salt
fresh black pepper
3 Tbsp. butter
1 c. panko bread crumbs

Preheat oven to 350. In a large pot of boiling, salted water, cook
the pasta to al dente. While pasta is cooking, melt 3 Tbsp. butter
in a separate pot. Whisk in flour and mustard and keep it moving
for about five minutes. Make sure it's free of lumps. Stir in
milk, onion, bay leaf, and paprika. Simmer for 10 minutes and
remove the bay leaf. Temper in egg. Stir in 3/4 of the cheese.
Season with salt and pepper. Fold macaroni into the mix and pour
into a 2-quart casserole dish. Top with remaining cheese. Melt 3
Tbsp. butter in a sauté pan and toss the bread crumbs to coat. Top
macaroni with bread crumbs. Bake for 30 minutes. Remove from oven
and let rest for 5 minutes before serving.

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