I was invited to a pot luck a few weeks back and had to bring something to the party. Immediately I thought of easy to make recipes. Last time I made potato au gratin which was a hit. This time I went with a traditional mac and cheese because let’s face it, who doesn’t love mac and cheese? I topped it off with a cheese crust and buttered breadcrumbs to make it extra special.
- 1/2 pound elbow macaroni
- 3 tbsp butter
- 3 tbsp flour
- 1 tbsp powdered mustdard
- 3 cups milk
- 1/2 cup yellow onion finely diced
- 1 bay leaf
- 1/2 tsp paprika
- 1 egg
- 12 ounces sharp cheddar, shredded
- 1 tsp salt
- dash of black pepper
- 3 tbsp butter + 1 cup panko breadcrumbs for topping
Preheat oven to 350 F.
In a large pot of boiling salted water, cook the pasta to al dente.
Meanwhile, in a medium pot, melt the butter and whisk the flour and mustard for 5 minutes, free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for 10 minutes and remove the bay leaf.
Temper in the egg.
Stir in 3/4 of the cheese and season with salt and pepper.
Fold the macaroni into the mix and pour this into a casserole dish. Top it with the remaining cheese.
Melt the butter in a small pot and toss the bread crumbs to coat. Top the macaroni with the bread crumbs and bake it in the oven for 30 minutes.