Macaroni and Cheese

250 g. elbow macaroni

4 tablespoons butter

3 tablespoons flour

1 tablespoon powdered mustard

4 cups milk

1/2 cup yellow onion finely diced

1 bay leaf

1/2 teaspoon paprika

1 large egg

400 g. sharp cheddar shredded

1 teaspoon kosher salt

Fresh black pepper

TOPPING:

3 tablespoons butter

1 cup panko bread crumbs

Preheat oven to 200 degrees C.

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

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 large

casserole dish. Top with remaining cheese and bread crumb mixture.

Bake for 30 minutes or until golden brown.