Bakkheia

It is my steadfast belief that macaroni and cheese is everyone’s favorite food.  The decision to make my own was easy.  The first batch left me sweating with a gritty bechemel.  Since then, I have made several batches, and I no longer need to use a recipe.  I also no longer sweat when I make it, and my cheese sauce is creamy and ethereal.  Topped with cheese and toasted Panko, eating it is better than the buzz that comes from a bottle of wine on an empty stomach.

3 tbsp flour

3 tbsp butter

3 cups milk

.5 cup yellow onion, chopped

2 tbsp ground mustard

1 tsp paprika

1 egg, beaten

8 oz shredded cheddar cheese

7 ounces elbow macaroni pasta

4 oz shredded cheddar cheese

2 tbsp Panko breadcrumbs

Boil elbow macaroni until al dente, drain and set aside.  Melt the butter in a huge saucepan.  Whisk in the flour and make a blond roux, cooking about 5-7 minutes.  Add the milk, onion, mustard, and paprika.  Bring to a simmer and reduce by 1/3, whisking consistently.  Temper in the egg.  (If you don’t know how to temper an egg, visit http://www.wikihow.com/Temper-an-Egg)  Slowly add 8 oz shredded cheddar cheese, whisking sauce until smooth.  When cheese is incorporated, fold in macaroni and transfer to a 2 quart baking dish.  Top with 4 ounces shredded cheddar and Panko breadcrumbs.  Bake in a 350 oven for 20 minutes until the top is golden.  Let rest about 10-15 minutes and serve to your delighted guests.