Ingredients
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1/2 lb elbow macaroni
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3 tablespoons butter
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3 tablespoons flour
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1 tablespoon dry mustard
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3 cups milk
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1/4 cup yellow onion, diced
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1 bay leaf
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1/2 teaspoon paprika
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12 ounces sharp cheddar cheese, shredded (I like using both Vermont white cheddar and Wisconsin extra-sharp cheddar cheese)
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1 teaspoon salt
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fresh cracked black pepper
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crushed kettle cooked potato chips (i use cape cod 40% reduced fat, like it matters with this recipe!)
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1 large egg
Instructions
- Preheat oven to 350°F.
- In a large pot of boiling salted water cook the pasta to al dente.
- While the pasta cooks, in a separate pot, melt the butter.
- Whisk in the flour and mustard and keep it moving for about 5 minute Make sure it is free of lumps.
- Stir in milk, onion, bay leaf and paprika. Simmer for 10 minute and remove 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 baking dish.
- Top with remaining cheese and potato chips.
- Bake 30 minute Let stand for 5 minutes before serving, then bask in the compliments during dinner!