Baked Macaroni and Cheese

• 6 cups (1425 ml) water
• 1-1/2 tsp (7 ml) salt
• 1 cup (225 ml) elbow macaroni (8 oz (224 grm).)
• 2-1/4 cups (525 ml) grated sharp cheddar or colby cheese
• 2 tbsp (30 ml) butter
• 2 tbsp (30 ml) all-purpose flour
• 2 cups (475 ml) whole or skim milk
• 1/2 medium onion, minced
• 1 bay leaf
• 1/4 tsp (1 ml) sweet paprika
• 1 tbsp (15 ml) butter
• 1/2 cup (125 ml) fresh breadcrumbs

1. Preheat the oven to 350 degrees (175 C.).
2. Grease a l l/2-quart deep baking dish.
3. 6 cups (1425 ml) water
4. 1-1/2 tsp (7 ml) salt
5. 1 cup (225 ml) elbow macaroni (8 oz (224 grm).)
6. Drain and remove to a large bowl.
7. 2-1/4 cups (525 ml) grated sharp Cheddar or Colby cheese
8. 2 tbsp (30 ml) butter
9. 2 tbsp (30 ml) all-purpose flour
10. 2 cups (475 ml) whole or skim milk
11. 1/2 medium onion, minced
12. 1 bay leaf
13. 1/4 tsp (1 ml) sweet paprika
14. Simmer gently, stirring often, for 15 minutes.
15. Remove from the heat and stir in two-thirds of the cheese.
16. Salt and ground black pepper to taste
17. Stir in the macaroni.
18. Pour half of the mixture into the baking dish and sprinkle with half of the remaining cheese.
19. Top with the remaining macaroni and then the remaining cheese.
20. 1 tbsp (15 ml) butter
21. 1/2 cup (125 ml) fresh breadcrumbs
22. Sprinkle over the top of the macaroni.
23. Bake until the breadcrumbs are lightly browned, about 30 minutes.
24. Let stand for 5 minutes before serving.

water, salt, elbow macaroni, cheddar, butter, flour, milk, onion, bay leaf, sweet paprika, butter, fresh breadcrumbs

Taken from online-cookbook.com/goto/cook/rpage/0015F5 (may not work)