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Baked Macaroni & Cheese
| Baked Macaroni &
Cheese |
| Category: |
Pasta recipes |
Time: |
55 - 60 minutes |
Ingredients
- 250g elbow macaroni
- 3 tbsp butter
- 3 tbsp flour
- 1 tbsp powdered mustard
- 750mL milk
- 1 red onion finely chopped
- 2 tsp Tabasco Pepper Sauce
- 1 bay leaf
- 1/2 tsp paprika
- 1 large egg
- 380g sharp cheddar, shredded
- 1 tsp kosher salt
- Fresh black pepper
Topping
- 3 tbsp butter
- 1 cup panko bread crumbs
Procedure
- Preheat oven to 175 degrees Celsius.
- In a large pot of boiling, salted water cook the pasta until it is al dente.
- While the pasta is cooking, melt the butter in a separate pot.
- Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it is 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 sauté 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 10 minutes before serving.
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