I am very slow and just managed to catch this Bake Along event lol! Bought all the ingredients very early but got side tracked somewhere along the way and today being the last day, I quickly put this together and post it up with only a few hours to spare!
I followed Zoe's recipe to bake this since it looks easy enough and I like Alton Brown's recipe so here goes…
Here's the recipe from Food Network adapted by
Zoe from Bak for Happy Kids
1/2 pound elbow macaroni (250g)
3 tbsp butter
3 tbsp flour
1 tbsp powdered mustard
3 cups milk (I used 2.5 cups and 1/2 cup cooking cream)
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 tsp paprika (substituted with cayenne)
1 large egg
12 ounces sharp cheddar, shredded (I only used 8 oz)
1 tsp salt
fresh black pepper
3 tbsp butter
1 cup panko bread crumbs
Preheat oven to 350°F or 160°C fan forced.
In a large pot of boiling, salted 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 keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and cayenne powder. Simmer for ten mins and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish or ramekins. 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 mins. Remove from oven and rest for 5 mins before serving.
I am submitting this post to Bake Along, an event organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids