Cookbook | Ingredients | Recipes | Pasta 1⁄2 lb (227g) elbow macaroni 3 Tbsp butter 3 Tbsp flour 1 Tbsp powdered mustard 3 c milk 1 red onion, finely chopped 2 tsp Tabasco Pepper Sauce 1 bay leaf 1⁄2 tsp paprika 1 standard egg 12 oz (340g) sharp cheddar, shredded 1 tsp salt Fresh black pepper 3 Tbsp butter 1 c panko bread crumbs Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta until it is al dente. While the pasta is cooking, melt the butter in a separate pot. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it is 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. 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. Remove from oven and rest for 10 minutes before serving.
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