Ingredients
- macaroni, 227 g; dry elbow macaroni1/2 lb
- butter3 tbsp
- flour3 tbsp
- mustard powder1 tbsp
- milk3 cup
- red onions, finely chopped1
- tabasco sauce2 tsp
- bay leaf1
- paprika1/2 tsp
- egg, standard1
- cheddar, 340 g; sharp; shredded12 oz
- salt1 tsp
- black pepper, fresh
- butter3 tbsp
- panko breadcrumbs1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 14 steps
Preheat oven to 350 °F.
In a large pot of boiling, salted water, cook the pasta until it is al dente.
While the pasta is cooking, melt the butter in a separate pot.
Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it is 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 ¾ 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 sauté pan, add breadcrumbs, and toss to coat.
Top the macaroni with the bread crumbs.
Bake for 30 minutes.
Remove from oven and rest for 10 minutes before serving.
Region evidence: Wikipedia/Wikidata — en.wikipedia “Macaroni and cheese” → Wikidata Q378341 (macaroni and cheese)
