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: 1 hr 15 mins
• Serves: 6
• Yields: 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

1. Preheat oven to 350 degrees Fahrenheit.
2. Cook pasta al dente.
3. While the pasta cooks, in a separate pot melt 3 tbsp butter.
4. Whisk in flour and mustard, keep it moving for 5 minutes, ensuring there are no lumps.
5. Stir in milk, onion, bay leaf and paprika. Simmer for 10 minutes and remove bay leaf.
6. Temper in the egg (adding some hot liquid to it before mixing it in).
7. Stir in ¾ of the cheese. Season with salt, pepper and garlic powder.
8. Fold in pasta and pour into a buttered 2 quart casserole dish. Top with remaining cheese.
9. Melt remaining butter in a sauté pan and toss in bread crumbs.
10. Top macaroni with bread crumbs and bake for 30 minutes.
11. Remove from oven and let rest 5 minutes before serving.