Family Reunion Baked Macaroni and Cheese

When I was growing up, mom always dragged us to the family reunions. I always looked forward to the baked macaroni and cheese the ladies would bring. I always tried them all! This is the first time I have attempted to make home-made baked macaroni and cheese. I combined a few recipes and came up with this one. It is creamy with a crispy topping.

• Ready In: 1 hr
• Serves: 8-10
• Yields: 1 9 X 13 casserole

Ingredients

• 1  lb macaroni (your favorite, I used shells)
• 6  cups cheese (shredded, your choice, I used a combination of cheddar and colby)
• 5  cups milk (I used whole)
• 8  tablespoons butter
• 1  teaspoon salt
• 2  tablespoons dry mustard
• 1⁄2 cup flour
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon paprika
• 1  egg (beaten)
• 1  cup  breadcrumbs (I used panko)

Directions

1. Cook pasta, only al-dente. You will be cooking it in the oven, so you don't want to overcook it. Rinse with cool water and drain well. Return to pan with a little butter to prevent sticking and set aside.
2. Pre-heat oven to 375 degrees.
3. Melt 6 Tbs. butter over medium heat in large saucepan. Add flour, salt, black pepper, dry mustard, and paprika. Stir constantly for 3 minutes. Add milk, whisking constantly for 10 minutes, or until sauce thickens. Remove from heat.
4. Remove 1/4 cup of the sauce and slowly stir into your beaten egg to temper the egg. Add the egg mixture to the sauce.
5. Add 4 cups of the shredded cheese to the sauce, return pan to heat, stirring until cheese is melted. Pour sauce over pasta.
6. Pour 1/2 of the pasta into a 9 X 13 casserole dish, then sprinkle with 1/2 of the remaining shredded cheese. Repeat with the remaining pasta and cheese.
7. Melt 2 Tbs. butter and combine with your bread crumbs. Sprinkle on top of pasta.
8. Bake at 375 degrees for 30 minutes, or until top is bubbly and starting to brown.