Baked+Macaroni+&+Cheese

Baked Macaroni And Cheese []  Jessica Levine

  Time to Prep: 15 minutes Time to Cook: 45 minutes Serves: 6 to 8 servings  **INGREDIENTS ** 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 <span style="color: windowtext; font-family: 'Times New Roman','serif'; font-size: 12pt;">1 bay leaf <span style="color: windowtext; font-family: 'Times New Roman','serif'; font-size: 12pt;">1/2 teaspoon paprika <span style="color: windowtext; font-family: 'Times New Roman','serif'; font-size: 12pt;">1 large egg <span style="color: windowtext; font-family: 'Times New Roman','serif'; font-size: 12pt;">12 ounces sharp cheddar, shredded <span style="color: windowtext; font-family: 'Times New Roman','serif'; font-size: 12pt;">1 teaspoon kosher salt <span style="color: windowtext; font-family: 'Times New Roman','serif'; font-size: 12pt;">Fresh black pepper <span style="color: windowtext; font-family: 'Times New Roman','serif'; font-size: 12pt;">3 tablespoons butter <span style="color: windowtext; font-family: 'Times New Roman','serif'; font-size: 12pt;">1 cup panko bread crumbs <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 112%;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;">1. Preheat oven to 350 degrees F. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> 2. In a large pot of boiling, salted water cook the pasta to al dente. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> 3. 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. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> 4. 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. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> 5. Melt the butter in a sauté pan and toss the breadcrumbs to coat. Top the macaroni with the breadcrumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> <span style="font-family: 'Times New Roman','serif'; font-size: 12pt;"> NUTRITIONAL INFORMATION: Calories Per serving:468 Total Fat: 24.8 g Saturated Fat: 6.7 g Cholesterol: 74 mg Sodium: 594 mg Carbohydrates: 42.4 g Sugars: 1.8 g Protein: 19 g   <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 112%;"> <span style="color: windowtext; font-family: 'Times','serif'; font-size: 10pt;">
 * <span style="color: windowtext; font-family: 'Times New Roman','serif'; font-size: 12pt;">Topping: **
 * <span style="font-family: 'Times New Roman','serif'; font-size: 12pt; line-height: 112%;">DIRECTIONS **

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