Baked Macaroni and Cheese

There is no better comfort food in the world than macaroni and cheese.  This recipe for baked macaroni and cheese is fantastic on it's own, or can also be an excellent base for any cheese pasta casserole.  Add in sauteed mushrooms or spinach or anything else your heart desires to make a really hearty meal.

Add-ins that I always put in, no matter what:  All sorts of cheeses (who wants to live in a world with only cheddar?); brewers yeast for some extra vitamins and a special cheesy, nutty kick. 

I'll admit I haven't tried the fried macaroni and cheese, as recommended in the recipes, but I'm not sure why not...

Baked Macaroni and Cheese

Ingredients

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces 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 keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. 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 a saute pan 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 minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.

Original link:

http://www.foodnetwork.com/recipes/alton-brown/baked-macaroni-and-cheese-recipe.html