- 1/2 lb macaroni pasta
- 3 tbsp butter
- 3 tbsp flour
- 1 tbsp dry mustard
- 1 tsp onion powder
- 3 cups milk
- 1/2 tsp paprika
- 1 large egg
- 2 1/4 cups medium cheddar cheese, shredded (sharp would be even better)
- 1/4 cup parmesan
- 1 1/2 tsp fresh chopped thyme leaves
- 1 tsp kosher salt
- Cracked pepper
- 1 cup Panko breadcrumbs
- 3 tbsp butter
In a large pot, boil your macaroni until al dente. In a separate large pan melt 3 tbsp of butter. Whisk in your flour, dry mustard and onion powder. Keep whisking for about 5 minutes to avoid clumping. Add your milk and paprika and simmer for 10 minutes stirring very often. Temper your egg. (I have never in my life tempered an egg so I had to look up how to do it! You crack an egg into a bowl and whisk thoroughly. Slowly add the milk mixture a tsp at a time to bring the temperature up before pouring the egg into the pan. You will just need to add a few tsp of the milk mixture. This will help avoid scrambling of the egg.) Turn off the heat stir in the egg and 3/4 of the cheese, thyme, salt and pepper. Fold in your macaroni. Pour into a 13x9 baking dish. Top with remaining cheddar cheese and the Parmesan cheese.
For the topping, melt 3 tbsp butter in a small saucepan. Remove from heat and toss you Panko breadcrumbs to coat. Sprinkle over top of pasta. Bake in a 350 degree oven for 30 minutes. Remove from oven and allow to stand for 5 minutes before serving.
~Good Stuff!~
the ungourmet http://theungourmet.blogspot.com
