[print-me do_not_print=”img”]INGREDIENTS:

• 1/2 Lb. elbow macaroni

• 3 tablespoons butter

• 3 tablespoons flour

• 1 tablespoon powdered mustard

• 3 cups milk

• 1/3 cup yellow onion, finely diced

• 1 bay leaf

• 1/2 teaspoon paprika

• 1 large egg

• 12 Oz. sharp cheddar, shredded

• 1 teaspoon kosher salt

• Fresh black pepper

Topping:

• 3 tablespoons butter

• 1 cup panko bread crumbs

DIRECTIONS:

Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and stir about five minutes. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. It will thicken. Temper in the egg. Throw a couple of Tablespoons of the warm cheese mixture into a small bowl with the egg and mix. Then add the egg mixture into the cheese mixture. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in the microwave in a small bowl and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five to ten minutes before serving.