Mac & Cheese

When the weather gets colder, there is nothing I enjoy more than a nice warm bowl of mac & cheese. It is a comfort food that takes me back to a simpler time, which is always a nice break from the crazy life of being a graduate student. If I could have mac & cheese everyday, I would. This recipe is super easy and is the perfect end to a busy winter day.

1/2 pound macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
2 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

3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350˚. Begin by cooking the macaroni. Grate the cheese in a bowl, dice the onion.


Set asideIn a separate saucepan, melt the butter. Whisk in the flour and powdered mustard.


Make sure all the lumps are gone. Add in the milk, onion, bay lead and paprika. Let simmer about 10 minutes.


In a small bowl, whisk the egg. Then temper the egg. Add egg mixture to the cream mixture. Mix in 3/4 of the cheese. 


Add in the cooked macaroni. Transfer to a casserole dish.


Top with remaining cheese.


In a separate bowl melt the butter for the topping. Mix in the panko bread crumbs. Cover the top of of the mac and cheese mixture with the bread crumbs.


Bake at 350˚ for 30 minutes.