LiveWorkDream's Macaroni & Cheese(not for the lactose-intolerant!) - 1/2 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon Dijon mustard
- 3 cups milk
- 1/4 cup yellow onion, finely diced
- 1/2 teaspoon paprika
- 2 large eggs
- 2 pounds sharp cheddar, shredded
- 1 cup sour cream
- 1 teaspoon kosher salt
- Fresh black pepper
Topping:
- 3 tablespoons butter
- 1 cup Italian bread crumbs
Directions
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
Whilethe pasta is cooking, in a separate pot, melt the butter. Whisk in theflour and mustard and keep it moving for about five minutes. Make sureit's free of lumps. Stir in the milk, onion and paprika.Simmer for ten minutes.
Temper in theegg by placing eggs in a bowl and gradually adding a tablespoon of the roux at a time till it's blended in. Stir in 3/4 of the cheese. Season with salt and pepper. Fold themacaroni into the mix, gradually add sour cream, then pour into a 2-quart casserole dish. Top withremaining cheese.
Melt the butter in a saute pan and toss thebread crumbs to coat. Top the macaroni with the bread crumbs. Bake for30 minutes. Remove from oven and rest for five minutes before serving.