Rating: 4.5 stars
30 Ratings
  • 5 star values: 18
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0

This is a great recipe for anyone who wants to spend a little more time and work on the details. It's well worth it. This tastes great!

Recipe Summary

prep:
15 mins
cook:
50 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.

  • Melt 3 tablespoons butter in a pot over medium heat. Whisk flour and mustard powder into melted butter until smooth, about 5 minutes. Mix milk, onion, paprika, and bay leaf into flour mixture; bring to a boil, reduce heat to medium, and simmer until sauce is thickened, about 10 minutes. Remove bay leaf from sauce.

  • Beat about 2 tablespoons sauce and egg together in a bowl to temper egg. Pour egg mixture into sauce and stir gently. Mix 3/4 of the Cheddar cheese into the sauce until melted and smooth, 2 to 3 minutes; season with salt and pepper. Fold macaroni into cheese sauce and pour into a 2-quart casserole dish. Sprinkle remaining cheese over macaroni mixture.

  • Stir panko bread crumbs and 3 tablespoons melted butter together in a bowl; sprinkle over cheese layer.

  • Bake in the preheated oven until cheese is melted and topping is lightly browned, about 30 minutes.

Nutrition Facts

464 calories; protein 20.4g; carbohydrates 39g; fat 26.5g; cholesterol 98.1mg; sodium 680mg. Full Nutrition
Advertisement