NBC25 STUDIO -- Ingredients
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded or cheese of your choice (mix cheeses for a different taste)
1 teaspoon kosher salt
black pepper
Topping:
1 cup panko bread crumbs or plain bread crumbs
Directions:
Preheat oven to 350 degrees F.
In a large pot of salted boiling 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 stir for about 3
minutes. Make sure there are no lumps. Stir in the milk and paprika. Simmer for ten minutes.
Temper in the egg. To temper the egg. Mix egg in a bowl until it is well mixed. Using a ladel or large spoon take
some of the milk mixture and gently poor a small amount into the egg well mixing. Make sure to do this very
slowly so not to cook the egg. Repeat this 2 times. Add the tempered egg mix to your milk mixture, whisking well.
Stir in 3/4 of the cheese. Season with salt and pepper. Add your cooked macaroni into the mix and pour into a 2quart
casserole dish. Top with remaining cheese and bread crumbs
Top the macaroni with the bread crumbs. Bake for 30 minutes at 350 degrees. Remove from oven and rest for at
least five minutes before serving.
