Today we’re going to make more comfort food!  Yay!

This is a pretty basic recipe for macaroni and cheese, zhoozhed up a bit courtesy of Alton Brown and Williams-Sonoma…

On with the show…

Ingredients

  • 1/2 pound elbow macaroni.  (Use Dreamfield’s if you’re feeling low-carby.)
  • 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
  • nutmeg, to taste
  • 2 cups sharp cheddar, shredded  (use white cheddar if you’re feeling saucy.  Or you can throw in some Fontina, smoked gouda, Gruyere, or any other interesting cheese that haz a flavor.)
  • 1 teaspoon kosher salt
  • White pepper

Topping:

  • 3 tablespoons butter
  • 1 cup (panko) bread crumbs  (If you don’t have panko, you can grind up some stale white bread in your food processor.)

Directions

Preheat oven to 350F.

In a large pot of boiling, salted water cook the pasta to one minute less than the directions say.  (It will finish cooking in the oven.)

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, nutmeg, and paprika. Simmer for ten minutes, stirring constantly, then remove the bay leaf.  (The bay leaf is optional, BTW.)

Stir in 3/4 of the cheese. Season with salt and white 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 30-40 minutes.

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