Hole in the Barn Door

Baked Macaroni and Cheese

1/2 pound elbow macaroni

6 tablespoons butter, divided

3 tablespoons flour

1 tablespoon dry mustard

3 cups milk

1/2 cup diced onion

1/2 teaspoon paprika

1 egg

12 ounces shredded cheddar

1 teaspoon kosher salt

Fresh black pepper

1 cup bread crumbs

Preheat oven to 350F. In a large pot of boiling, salted water cook pasta to al dente. While pasta is cooking melt half the butter in a separate pot. Whisk in flour and mustard and keep stirring about five minutes. Stir in the milk, onion and paprika. Simmer ten minutes. Temper in 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 and season with salt and pepper. Melt remaining butter in sauté pan and add bread crumbs. Top the macaroni with the bread mixture. Bake for 30 minutes.