1/2 Lb Elbow Macaroni 1 large egg
3 Tbl Butter 12 Ounce Extra Sharp Cheddar, -shredded
3 Tbl Cake Flour
1 Tbl Powdered Mustard
3 Cup 1% milk Topping:
1/2 Tsp Hot Hungarian Paprika 3 Tbl butter
1/2 Tsp Grains Of Paradise (or Black Pepper) 1 Cup panko bread crumbs
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, paprika and grains of paradise. Simmer for ten minutes. Temper in the egg. Stir in 3/4 of the cheese. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.