Baked Macaroni and Cheese

I have to admit that overall I was disappointed in this macaroni, and I was hoping it would be excellent. In my opinion it has to much onion and not enough cheese. Therefore I am still looking for a go to mac and cheese recipe. Although it tasted much better after spending some time in the refrigerator (made it on a Thursday and had leftovers on Saturday). Oh well, better luck next time.

Baked Macaroni and Cheese

(Alton Brown)

Ingredients:

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

Directions:
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.