Name: Baked Macaroni and Cheese
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6-8 servings
Ingredients: 225 g (½ lb) elbow macaroni; 3 tbsp unsalted butter; 3 tbsp plain flour; 1 tbsp dry mustard powder; 720 ml (3 cups) milk; ½ cup yellow onion, finely diced; 1 bay leaf; ½ tsp paprika; 1 large egg; 340 g (12 oz) sharp cheddar, grated; 1 tsp kosher salt; Freshly ground black pepper, to taste; 3 tbsp unsalted butter, for the topping; 1 cup panko breadcrumbs

Method

9 steps

Preheat the oven to 180°C (350°F).
Cook the macaroni in a large pot of salted boiling water until al dente, then drain.
Meanwhile, melt 3 tablespoons of butter in a separate saucepan. Whisk in the flour and mustard powder and cook, whisking, for about 5 minutes until smooth.
Gradually whisk in the milk, then add the onion, bay leaf, and paprika. Simmer for 10 minutes, then remove the bay leaf.
Whisk the egg in a small bowl. Gradually whisk in a little of the hot sauce to temper it, then whisk the egg mixture back into the saucepan.
Stir in three-quarters of the cheddar. Season with the salt and black pepper.
Fold in the drained macaroni and pour into a 2-litre casserole dish. Top with the remaining cheddar.
Melt the remaining 3 tablespoons of butter and toss with the panko breadcrumbs. Scatter over the macaroni.
Bake for 30 minutes until golden and bubbling, then rest for 5 minutes before serving.