Large Image of This Macaroni and Cheese
Cook Time: 45 minutes
Total Time: 45 minutes
Yield: 6 Servings
- 8 ounces elbow macaroni
- 4 tablespoons butter
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 4 tablespoons flour
- 3 cups milk, 2% is fine
- 1 large egg yolk, beaten
- 12 ounces Cheddar cheese, shredded, divided
- 1 cup soft fine bread crumbs
- 2 tablespoons melted butter
Cook macaroni following package directions. Drain in a colander and rinse with hot water. Set aside.
In a saucepan over medium low heat, melt butter; stir in paprika, mustard, salt, and pepper. Stir in the flour until smooth and bubbly. Add the milk and cook, stirring, until thickened. Add about 1 cup of the sauce to the beaten egg yolk then return the egg mixture to the sauce, stirring to blend well.
Set aside about 1 cup of the shredded cheese and add the rest to the sauce. Stir until melted and smooth. Stir in the drained macaroni and turn into the baking dish. Top with the reserved cheese.
Toss bread crumbs with the melted butter and sprinkle over the cheese layer. Bake for 25 to 30 minutes, until browned and bubbly.
More Macaroni and Cheese
Baked Macaroni and Cheese
Classic Baked Macaroni and Cheese
Macaroni and Cheese With Cheddar and Boursin Cheeses
Jalapeno Macaroni and Cheese
Simple Macaroni and Cheese
Slow Cooker Macaroni and Cheese Recipe
Creamy Macaroni and Cheese