Homemade baked macaroni and cheese consists of elbow macaroni, sharp cheddar, butter, milk, bread crumbs and a few other ingredients. This recipe takes an hour and 5 minutes to prepare and serves 6 to 8 people.
To make the recipe, preheat your oven to 350 F. Cook 1/2 a pound of elbow macaroni in a large salted pot of water until the pasta is al dente. Simultaneously melt 3 tablespoons of butter in another pot. Next, stir in 3 tablespoons of flour and 1 tablespoon of powdered mustard, and continue stirring for about 5 minutes until smooth. After this, add 3 cups of milk, 1/2 cup of finely diced yellow onion, 1 bay leaf and 1/2 a teaspoon of paprika. Simmer and remove the bay leaf after 10 minutes.
Next, you need to temper in the egg to this mixture. Add in 9 ounces of the grated cheddar cheese and season with salt and pepper. Stir the cooked macaroni into the mixture and make sure it is evenly coated. Pour this into a 2-quart casserole dish, and top with the remaining 3 ounces of cheese. Top the macaroni with the toasted bread crumbs and bake for about 30 minutes or until the top begins to slightly brown. Let the casserole rest for about 5 minutes before serving.