Mac & cheese

My recipe is based on the Alton Brown recipe. You can also try the recipe from Home Room. They have a mac&cheese cookbook and it is awesome, HIGHLY recommended. I love it. I use different toppings, sometimes Panko, sometimes parmesan, sometimes wheat germ.

• 1/2 lb elbow macaroni (I like ronzoni brand elbows but try and find something that is labeled rigati (ridges))
• 3 tablespoons butter (i like unsalted)
• 3 tablespoons flour
• 1 tablespoon mustard powder
• 3 cups milk
• 1/2-1 cup yellow onion, finely diced (i use closer to 1cup)
• 1 bay leaf, dry (i use two if fresher)
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar cheese, shredded (best you can get)
• 1 teaspoon kosher salt
• fresh black pepper

Topping

• 3 tablespoons butter
• 1 cup panko bread crumbs, or
• Finely grated Parmesean, or
• Wheat germ

Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente (i like to do this molto 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 making sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes 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. Top with remaining cheese.

For the topping, melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes.