Baked Macaroni and Cheese

I'll admit I grew up on mac and cheese made from Velveeta. And its creamy and good and what not-- but I love a nice thick, gooey batch of it made with sharp cheddar, or better yet a mix of a few cheeses!

I first had this recipe while camping in a cabin in West Virginia with our friend George. Whenever we are with George- culinary adventures ensue and we eat ourselves into oblivion.

The recipe comes from Alton Brown on the Food Network. I made a batch tonight with plans to bake and eat on Thursday! I can't wait! (I might have sampled it this evening just a little...)

Baked Macaroni and Cheese

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

TOPPING

3 tablespoons butter
1 cup panko bread crumbs

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

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's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

**Mike and I will argue over whether it is appropriate to use a lesser fat milk in this type of recipe. Being that we routinely have whole milk around for our 2 year old-- I will often use 1/2 and 1/2-- 1/2 whole milk and half 1 percent. Turns out beautifully and just as thick and creamy. And what he doesn't know won't hurt him! **