Thursday, February 15, 2007

Mac & Cheese

Macaroni and Cheese

2 cups (8 ounces) elbow macaroni
3 tablespoons butter
2 tablespoons flour
2 cups milk
1/2 onion, minced
1 bay leaf
1/4 teaspoon paprika
3 cups grated sharp Cheddar cheese,
black pepper
1/2 cup fresh bread crumbs
Bring 6 cups water and 1 1/2 teaspoons salt to rolling boil in a large pot.
Add macaroni and cook until just tender, 8 to 10 minutes. Drain and put in large bowl.
Meanwhile, melt 2 tablespoons butter in large saucepan over medium-low heat. Whisk in flour and cook, whisking constantly, 3 minutes. Gradually whisk in milk.
Mix in onion, bay leaf and paprika.
Simmer gently, stirring often, 15 minutes.
Remove from heat and remove bay leaf.
Stir in 2 cups of cheese.
Season to taste with salt and pepper. Stir in macaroni.
Pour half of mixture into greased baking dish and sprinkle with half of remaining cheese.
Top with remaining macaroni and then remaining cheese.
Melt 1 tablespoon butter in small skillet over medium heat. Add bread crumbs and toss to coat. Sprinkle buttered crumbs over top of macaroni.

Bake at 350 degrees until bread crumbs are lightly browned, about 30 minutes. Let stand before serving.


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