Classic Baked Macaroni And Cheese

Let's Cook

1. Step 1.

   Preheat the oven to 350°F. Bring a large pot of salted water to a boil.

2. Step 2.

   Add the elbow macaroni to the boiling water and cook until al dente according to package directions. While the pasta cooks, start the cheese sauce.

3. Step 3.

   In a separate pot, melt 3 tablespoons of butter over medium heat. Whisk in the flour and powdered mustard, and cook, stirring constantly, for about 5 minutes until the mixture is smooth and free of lumps.

4. Step 4.

   Gradually whisk in the milk, then add the finely diced onion, bay leaf, and paprika. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.

5. Step 5.

   Remove the bay leaf from the sauce. In a small bowl, beat the egg. Slowly ladle about 1/2 cup of the hot sauce into the egg while whisking constantly to temper it, then whisk the egg mixture back into the pot.

6. Step 6.

   Stir in 3/4 of the shredded cheddar cheese (about 9 ounces) until melted and smooth. Season with 1 teaspoon kosher salt and a few grinds of fresh black pepper.

7. Step 7.

   Drain the cooked macaroni and fold it into the cheese sauce until evenly coated. Transfer the mixture to a 2-quart casserole dish and spread evenly. Sprinkle the remaining cheese over the top.

8. Step 8.

   In a small sauté pan, melt 3 tablespoons of butter over medium heat. Add the panko bread crumbs and toss to coat evenly with the butter. Sprinkle the buttered bread crumbs over the macaroni and cheese.

9. Step 9.

   Bake the casserole for 30 minutes, until bubbly and golden brown on top. Remove from the oven and let rest for 5 minutes before serving.