My husband adores pasta. He would eat it every day and be perfectly happy (actually, we did have pasta almost every day for the first 4 months of our marriage!). I, however, even tho I love pasta, need to shake it up a little. Spaghetti or box Mac and Cheese gets OLD!
I decided to make a special dinner last night, so made pasta, but with a nice twist. It’s cheesy and warm and perfect, but with an abnormal mac and cheese kick! Abnormal in a totally awesome way! He was a BIG fan. Served this with the Maple Sweet Potato Puree and Fried Broccoli
- 1/2 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon powdered mustard
- 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
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.
Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Makes 6-8 servings