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The Better Sophisticated Mac & Cheese

May 18, 2012

The funny thing about being a person who's frequently in the kitchen trying new recipes is that people expect me to be some kind of Wolfgang Puck. The truth is my taste buds have not matured much since the days of Lunchables and corn dogs in third grade. While I try to find recipes that are new and refreshing, most of them are pretty simple in technique and don't require an array of ingredients. With the exception of Go-Gurt, my favorite foods have remained the same; I have just stepped up the presentation. This recipe is not as easy as your out-of-the box Kraft variety, but I promise you it is well worth the trouble. 

½ pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoons mustard powder
3 cups milk
½ cup yellow onion, finely diced
1 bay leaf
½ teaspoon paprika
1 large egg
12 oz sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper to taste

  1. Preheat oven to 350℉
  2. In a large pot of boiling, salted water cook the pasta to al dente.
  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 is free of lumps. Stir in the milk, onion, bay leaf and paprika. Simmer for ten minutes and remove the bay leaf. 
  4. Temper in the egg. Stir in the cheese then season with salt and pepper. Fold the macaroni into the mixture, then pour into a casserole dish. 
  5. Melt the butter in a saute pan and toss the bred crumbs to coat. 
  6. Top the macaroni with bread crumbs, then bake for 30 minutes
  7. Remove from oven and allow to rest 10 minutes before serving

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