Cookbook:Macaroni and Cheese (Baked)

| Pasta

Base

 * ½ lb (227 g) dry elbow macaroni
 * 3 Tbsp butter
 * 3 Tbsp flour
 * 1 Tbsp powdered mustard
 * 3 cups milk
 * 1 red onion, finely chopped
 * 2 tsp Tabasco pepper sauce
 * 1 bay leaf
 * ½ tsp paprika
 * 1 standard egg
 * 12 oz (340 g) sharp cheddar, shredded
 * 1 tsp salt
 * Fresh black pepper

Topping

 * 3 Tbsp butter
 * 1 cup panko bread crumbs

Procedure

 * 1) Preheat oven to 350 °F.
 * 2) In a large pot of boiling, salted water, cook the pasta until it is al dente.
 * 3) While the pasta is cooking, melt the butter in a separate pot.
 * 4) Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it is free of lumps.
 * 5) Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
 * 6) Temper in the egg.
 * 7) Stir in ¾ of the cheese.
 * 8) Season with salt and pepper.
 * 9) Fold the macaroni into the mix and pour into a 2-quart casserole dish.
 * 10) Top with remaining cheese.
 * 11) Melt the butter in a sauté pan, add breadcrumbs, and toss to coat.
 * 12) Top the macaroni with the bread crumbs.
 * 13) Bake for 30 minutes.
 * 14) Remove from oven and rest for 10 minutes before serving.