Ingredients

O 1/2 pound elbow macaroni
O tablespoons butter
O tablespoons Ilour
O 1 tablespoon powdered mustard
O cups milk
O 1/2 cup yellow onion, Iinely diced
O 1 bay leaI
O 1/2 teaspoon paprika
O 1 large egg
O 12 ounces sharp cheddar, shredded
O 1 teaspoon kosher salt
O resh black pepper
%455ing:
O tablespoons butter
O 1 cup panko bread crumbs
irecti4ns
!reheat oven to degrees
In a large pot oI boiling, salted water cook the pasta to al dente
While the pasta is cooking, in a separate pot, melt the butter Whisk in the Ilour and mustard and keep it
moving Ior about Iive minutes Make sure it's Iree oI lumps Stir in the milk, onion, bay leaI, and
paprika Simmer Ior ten minutes and remove the bay leaI
Temper in the egg Stir in /4 oI the cheese Season with salt and pepper old the macaroni into the
mix and pour into a 2-quart casserole dish Top with remaining cheese
Melt the butter in a saute pan and toss the bread crumbs to coat Top the macaroni with the bread
crumbs Bake Ior minutes Remove Irom oven and rest Ior Iive minutes beIore serving
Remember to save leItovers Ior Iried Macaroni and Cheese

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