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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |