Diana Rattray is definitely an enthusiastic home prepare and foodie with a love for Southern cooking and Southern food history. Find out more
Egg yolk and a lot of cheese get this to a wealthy, extra-cheesy macaroni and cheese recipe. Function as a primary dish or side dish to the meal, or go along to some potluck dinner. I made use of a number of mild and sharp Cheddar cheeses within this casserole.
Ingredients
- 8 ounces elbow macaroni
- 4 tablespoons butter
- 1/2 teaspoon ground paprika
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon fresh ground pepper
- 4 tablespoons flour
- 3 cups milk, 2% is okay
- 1 large egg yolk, beaten
- 12 ounces Cheddar cheese, shredded, divided
- 1 cup soft fine bread crumbs
- two tablespoons melted butter
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Preparation
Heat oven to 375°. Grease a couple 1/2-quart baking dish.
Prepare macaroni following package directions. Drain inside a colander and rinse with warm water. Put aside.
Inside a saucepan over medium low heat, melt butter stir in paprika, mustard, salt, and pepper. Stir within the flour until smooth and bubbly. Add some milk and prepare, stirring, until thickened. Add about 1 cup from the sauce towards the beaten egg yolk then return the egg mixture towards the sauce, stirring to combine well.
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Put aside about 1 cup from the shredded cheese and add some rest towards the sauce. Stir until melted and smooth. Stir within the drained macaroni and turn the baking dish. Top using the reserved cheese.
Toss bread crumbs using the melted butter and sprinkle within the cheese layer. Bake for twenty five to half an hour, until browned and bubbly.