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Baked Macaroni and Cheese

    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

  Preheat oven to 350F. 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.