Alton’s Macaroni & Cheese

½ lb macaroni (wagon wheels!)
3 tbsp butter
3 tbsp flour
1 tbsp powdered mustard
3 cups milk
½ cup yellow onion, finely diced
1 bay leaf
½ tsp paprika
1 large egg
12 oz sharp cheddar shredded
1 tsp salt
black pepper
3 tbsp butter
1 cup panko bread crumbs


  1. Preheat oven to 350°F in a large pot of boiling salted water cook the pasta to al dente.
  2. While the pasta is cooking, in a separate pot, melt the butter over low heat. Whisk in the flour and mustard and keep it moving for about two minutes. Make sure it’s free of lumps.
  3. Stir in the milk, onion, bay leaf, and paprika. Increase heat to med-high and simmer for ten minutes. Remove the bay leaf.
  4. Turn off heat and temper in the egg. Stir in ¾ of the cheese. Season with salt and pepper.
  5. Fold the macaroni into the mix, then pour mixture into baking dish.
  6. Melt the butter in a sauté pan and mix in the bread crumbs.
  7. Top the macaroni with remaining 1/4 of cheese and the bread crumb mixture. Bake for 30 minutes. Remove from oven and let rest for five minutes before serving.

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