Baked Macaroni & Cheese

Omg this is so good! It's beyond good. By far the BEST mac & cheese I have EVER had! So cheesy and buttery and crunchy and delicious. There is nothing I dislike about this, it's perfect!!

Baked Macaroni & Cheese by 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.