Classic Baked Macaroni & Cheese

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Classic Baked Macaroni & Cheese
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Rating: 
Makes: 6 servings adjust
I will obviously be trying this one out with gluten free pasta, gluten free flour, and with our without gluten free bread crumbs. I haven't tried made-from-scratch GF mac yet, so I'll let you know how it goes :)

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Directions

Ingredients

  • 1⁄2 pound Elbow Macaroni Pasta, **use GF as necessary

Step 1

Preheat oven to 350 degrees F.

In a pot of boiling, salted water cook the pasta to al dente.

Ingredients

  • 3 tablespoons Butter
  • 3 tablespoons Flour, **use GF as necessary
  • 1 tablespoon Mustard Powder
  • 3 cups Milk
  • 1⁄2 cup Yellow Onion, finely diced
  • 1 Fresh Bay Leaf
  • 1⁄2 teaspoon Paprika

Step 2

While the pasta is cooking, in a separate large 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.

Ingredients

  • 1 large Egg
  • 1 teaspoon Kosher Salt
  • fresh black pepper
  • 12 ounces Sharp Cheddar, shredded

Step 3

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, or individual ramekins. Top with remaining cheese.

Ingredients

  • 3 tablespoons Butter
  • 1 cup Panko Bread Crumbs, **use GF as necessary

Step 4

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. If using ramekins, place them on a baking sheet.
 

Step 5

Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
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