Good Eats Mac And Cheese

• 1/2 lb elbow macaroni
• 6 Tbsp butter
• 3 Tbsp flour
• 1 Tbsp powdered mustard
• 3 cups milk
• 1/2 cup finely diced yellow onion
• 1 bay leaf
• 1/2 tsp paprika
• 1 large egg
• 12 oz sharp cheddar, shredded
• 1 tsp kosher salt
• fresh pepper
• 1 cup panko bread crumbs

1. Preheat oven to 350.
2. In a large pot of boiling, salted water, cook the past al dente
3. While the past cooks, in a separate pot, melt 3 tbsp of butter. Whisk in the flour and mustard, Stir for 5 minutes - be sure it's free of lumps. Add the milk, onion, bay leaf and paprika. Simmer 10 minutes, then remove bay leaf.
4. Temper in the egg (add some hot liquid to it before mixing it in). Stir in 1/4 of the cheese. Season with salt and pepper, Fold in the macaroni and pour into a 2 quart casserole dish. Top with remaining cheese.
5. Melt remaining butter in a small pan, and toss in bread crumbs. Top the macaroni with the bread crumbs. Bake for 30 minutes, remove and let rest for 5 minutes before serving.

elbow macaroni, butter, flour, powdered mustard, milk, yellow onion, bay leaf, paprika, egg, cheddar, kosher salt, fresh pepper, bread crumbs

Taken from www.epicurious.com/recipes/member/views/good-eats-mac-and-cheese-50080695 (may not work)