Thursday, August 26, 2010

Baked macaroni and Cheese


1/2 lb. Elbow macaroni
3 T Butter
Panko Bread Crumbs (japanese isle)
3 T Flour
1 T Powdered mustard
3 Cups milk (powder milk for food storage)
1/2 C Yellow onion, finely diced
1 Bay leaf
1/2 t. Paprika
1 Large egg
12 ounces sharp cheddar cheese, shredded
1 t. Salt
Fresh black pepper

3 T Butter
1 C Panko Bread Crumbs


Preheat oven to 350
In a large pot of boiling water cook pasta to al dente

While pasta is cooking, in a separate pot, melt butter. Whisk in the flour and mustard anf keep moving it 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 in the macaroni and then pour into a 2-qt casserole dish. Top with remaining cheese.

Topping- melt butter in a sauce pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 min.

* My kids love broccoli so I will add little flowerets to this

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