Baked Macaroni and Cheese

ingredients

1 pound elbow macaroni

6 tablespoons butter

6 tablespoons flour

2 tablespoon powdered mustard

6 cups milk

2 teaspoons onion powder

1/2 teaspoon paprika

2 large eggs

24 ounces sharp cheddar, shredded

2 teaspoon kosher salt

Fresh black pepper

Topping:

5 tablespoons butter

1 3/4 cup panko bread crumbs

Directions:

Preheat the oven to 350 degrees.

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

Grate the cheese and prepare the ingredients.

While the pasta is cooking, in a separate pot, melt the butter. When the butter starts to sizzle, whisk in the flour and mustard powder, cooking for about 5 minutes.

Whisk in the milk, onion powder, and paprika. Simmer for ten minutes.

Beat the two eggs then use some of the hot liquid to temper the eggs and add to the mixture. Stir in 3/4 of the cheese, season with salt and pepper.

Add the mixture to the cooked macaroni and pour into a 9×13 casserole dish. Top with the remaining cheese.

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

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