INGREDIENTS

  • 1/2 lb large elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon dry mustard
  • 3 cups milk
  • 1 egg
  • 1/2 cup finely diced onions
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 12 ounces shredded sharp cheddar cheese (or more if you like it really cheesy)
  • 1 teaspoon kosher salt
  • fresh black pepper

    • TOPPING

  • 3 tablespoons butter
  • 1 cup breadcrumbs

DIRECTIONS

  1. Preheat oven to 350°F.
  2. In a large pot, cook pasta to al dente.
  3. While pasta is cooking, in a separate pot, melt the butter.Whisk in the flour and mustard, keeping it moving for about five minutes, making sure it is free of lumps.
  4. Stir in the milk, onion, bay leaf and paprika.Simmer for about 10 minutes and remove the bay leaf.
  5. Add the egg, mix thoroughly, and stir in 3/4 of the cheese.
  6. Season with salt and pepper.
  7. Fold the macaroni into the mix and pour into a 2 quart casserole dish.Top with remaining cheese.
  8. TOPPING:.
  9. Melt the butter in a small sauce pan and add the bread crumbs to coat.
  10. Put the bread crumbs on top of casserole.
  11. Bake for 30 minutes.Remove and let stand for 5 minutes before serving.