Summary

Ingredients

• 250 g pasta, (macaroni), broken into pieces, or elbow macaroni
• 3 tablespoon butter
• 3 tablespoon flour
• 1 tablespoon mustard
• 350 ml milk
• 1 medium onion (s), white, finely chopped
• 1 bay leaf
• 0.5 teaspoon ½ paprika powder
• 1 large egg (s)
• 400 g cheese (cheddar), coarsely rated
• 1 teaspoon salt
• Pepper, black, to taste

Also: (for the crust)

• 3 tablespoon butter
• 65 g breadcrumbs, (Panko), alternatively normal breadcrumbs

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Instructions

1. Preheat the oven to 175 degrees top / bottom heat.
2. Cook the macaroni in a saucepan until al dente. While the pasta is cooking, melt the butter in another saucepan, add the flour and mix well with the butter until there are no more lumps. Add the mustard, milk, onions, bay leaf and paprika powder to the saucepan, bring to a boil, reduce the heat and simmer for 10 minutes. Then remove the bay leaf.
3. Carefully add the egg, add 3/4 of the cheese and stir. Season to taste with salt and pepper. Add the drained pasta to the mixture and pour everything into a baking dish. Sprinkle with the remaining cheese.
4. For the crust, melt the butter in a pan and mix the panko flour or breadcrumbs with the butter, then pour onto the macaroni.
5. Place the baking dish in the oven and bake the macaroni for 30 minutes. Take out of the oven and let stand for 5 minutes before serving the mac and cheese.