Baked Macaroni and Cheese

Courtesy of Alton Brown, Food Network

1/2 pound elbow macaroni
3 T. butter
3 T. flour
1 T. powdered mustard
3 c. milk
1/2 c. yellow onion, finely diced
1 bay leaf
1/2 t. paprika
12 ounces sharp cheddar, shredded
1 t. salt
fresh black pepper

Topping:
3 T. butter
1 c. panko bread crumbs

Preheat oven to 350. In a large pot of boiling, salted water, cook the pasta to al dente. Wile the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for 3-4 minutes. make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for 10 minutes and remove the bay leaf.
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.
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.