Dads Macaroni & Cheese

• 1- 1/2 cup Elbow Macaroni
• 2 Tablespoons Butter
• 2 Tablespoons Flour
• 1- 1/4 cup Whole Milk
• 1/4 teaspoons Hot Paprika
• Freshly Grated Nutmeg
• 1/2 teaspoons Freshly Ground White Pepper
• 3 cups Grated Sharp Cheddar (I Use Tillamook Aged White Cheddar), Divided
• 1 cup Panko Crumbs
• Salt To Taste

1. Preheat oven to 350 degrees.
2. Boil macaroni according to package directions and drain.
3. You want the pasta fairly al dente since youre going to bake it further.
4. Meanwhile, melt butter in a medium saucepan over low heat.
5. Blend in flour, stirring constantly.
6. Gradually stir in milk.
7. Cook, stirring constantly, until mixture boils and thickens, about 2-3 minutes.
8. Remove from heat and add paprika, nutmeg, pepper and 2 cups of the cheese; stir until cheese is melted.
9. Gently stir in macaroni and adjust seasoning to taste.
10. Place in a buttered 1-quart casserole dish.
11. Toss panko crumbs with remaining grated cheese.
12. Sprinkle over the top of the macaroni & cheese.
13. Bake 25-30 minutes or until golden brown.
14. Let sit for 5 minutes or so after removing from the oven.
15. Serve with hot sauce on the side.
16. Serves 4-6 (with no leftovers).
17. NOTES: I double this recipe most of the time, as the leftovers are sublime.
18. A riff on this dish is to add a little protein (this is a trick from a fine Louisiana chef).
19. After you get the mac and cheese into the casserole dish, gently stir in one beaten egg.
20. Add panko crumb topping and bake.
21. This dish is a great one to send over to a friend whos just had a baby or has been sick.
22. Bag up the panko/cheese topping separately and have them add it just before the dish goes in the oven.

elbow macaroni, butter, flour, milk, paprika, nutmeg, freshly ground white pepper, panko crumbs, salt

Taken from tastykitchen.com/recipes/main-courses/dade28099s-macaroni-cheese/ (may not work)