Store bought packaged mac and cheese is full of salt and artificial coloring. Homemade is not difficult and a much healthier option.
Ingredients
1/2 pound elbow macaroni
3 Tablespoons butter
3 Tablespoons flour
1 Tablespoon dry mustard
3 cups milk
1/2 cup chopped onion
1/2 teaspoon paprika
1 egg
12 ounces shredded sharp cheddar cheese
1 teaspoon salt
Black pepper
Topping: 3 Tablespoons melted butter mixed with 1 cup panko bread crumbs
Instructions
Preheat oven to 350 degrees. Cook pasta al dente in large pot of salted boiling water. While pasta is cooking, in separate pot, melt butter. Whisk in flour and mustard. Stir for about 5 minutes. Stir in milk, onion and paprika. Simmer for 10 minutes. Place egg in small bowl and whisk. Add one or two Tablespoons of hot milk mixture to the egg and whisk. Then, add egg mixture back into milk mixture, whisking. Stir in 3/4 cup of cheese until melted. Season with salt and pepper. Fold macaroni into the milk mixture and pour into a 2 quart casserole. Top with remaining cheese. Top with panko/butter mixture. Bake for 30 minutes. Remove from oven and allow to rest for 5 minutes before serving.