Bea's Favorite Mac and Cheese
"I like using fusilli for this recipe as it holds so much of the sauce in the noodle, but, you can use other pasta types if you like. I have also used green onions in lieu of regular onions with great results."
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 1⁄2 lb fusilli
- 6 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 tablespoon mustard powder
- 3 cups milk
- 1⁄2 cup onion, finely diced
- 1 bay leaf
- 1⁄2 teaspoon sweet paprika
- 1 large egg
- 12 ounces old cheddar cheese, shredded
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon salt
- pepper
- 1 cup panko breadcrumbs
directions
- Preheat oven to 350 degrees Fahrenheit.
- Cook pasta al dente.
- While the pasta cooks, in a separate pot melt 3 tbsp butter.
- Whisk in flour and mustard, keep it moving for 5 minutes, ensuring there are no lumps.
- Stir in milk, onion, bay leaf and paprika. Simmer for 10 minutes and remove bay leaf.
- Temper in the egg (adding some hot liquid to it before mixing it in).
- Stir in ¾ of the cheese. Season with salt, pepper and garlic powder.
- Fold in pasta and pour into a buttered 2 quart casserole dish. Top with remaining cheese.
- Melt remaining butter in a sauté pan and toss in bread crumbs.
- Top macaroni with bread crumbs and bake for 30 minutes.
- Remove from oven and let rest 5 minutes before serving.
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Reviews
-
I feel a bit mean only giving this five stars...in my humble opinion I think that it deserves more!! The consistency and texture of this was just lovely,and the egg added a smooth richness to it all. I ended up using smokey paprika ( a store cupboard error-I picked up the wrong tub!!), but it didn't seem to matter at all, the flavour was spot on, and you could taste everything with nothing over- powering anything else. I LOVED this Pink...thank you so much for sharing!! Made for PRMR.
