The Semicolons
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Baked Macaroni And Cheese
- Yield: 6 Servings
- Level: Easy
Time
- Total: 1 hour 5 minutes
- Prep: 20 minutes
- Cook: 45 minutes
- Inactive: 0 minutes
Ingredients
- 6 Tablespoons Butter
- 1/2 Pound Elbow Macaroni
- 3 Tablespoons Flour
- 1 Tablespoon Powdered Mustard
- 3 Cups Milk
- 1/2 Cup Yellow Onion
- 1 Large Egg
- 12 oz Sharp Cheddar
- 1 Bay Leaf
- 1/2 Teaspoon Paprika
- 1 Cup Panko Bread Crumbs
- Pepper
- Salt
Preparation
- Finely dice onion.
- Shred cheese.
Directions
Preheat
- Preheat oven to 350^o F (175^o C)
Pasta
- Bring a large pot of water to a boiling.
- Salted water, cook pasta to al dente.
Cheese Sauce
- While pasta is cooking, in separate pot, melt 3 tablespoons butter.
- Whisk in flour and mustard, stir continuously for 5 minutes.
- Stir in milk, onion, bay leaf, and paprika.
- Simmer for 10 minutes.
- Remove bay leaf.
- Temper in the egg.
- Stir in 9oz sharp cheddar cheese.
- Season with salt and pepper.
Breadcrumbs
- Melt remaining 3 tablespoons butter in small pot.
- Toss in bread crumbs to coat.
Mix And Bake
- Fold elbow macaroni into cheese sauce.
- Pour into 2 quart casserole dish.
- Top with remaining cheese.
- Top with bread crumbs.
- Bake for 30 minutes.
Final Steps
- Remove from oven and rest for 5 minutes.
- Serve.