Baked Mac & Cheese

So we know how virtually impossible it is to make something that not only the kids will like to eat but will also be nutritious and cost effective at the same time. This is a herculean task that I myself battle daily. This recipe for Baked Macaroni and Cheese satisfies all of the above requirements.

Ingredients

• 1/2 pound pasta shells (I prefer whole wheat)
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard (this can be left out if you have picky eaters but really you can hardly taste it)
• 3 cups milk
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper

Topping:

• 3 tablespoons butter
• 1 cup panko bread crumbs (found in the asian food aisle, trust me it is worth it)

Directions

Preheat oven to 350 degrees F.

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 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.