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Easy Macaroni and Cheese

This is a wonderful recipe for macaroni and cheese. I, however, have not made it with the topping. Please let me know if you use the topping and if you like it. Ingredients: 1/2 lb. elbow macaroni 3 tbsp. butter 3 tbsp. flour 1 tbsp. powdered mustard 3 cups milk 1/2 cup chopped yellow onion 1 bay leaf 1/2 tsp. paprika 1 large egg 12 oz. sharp cheddar cheese, shredded 1 tsp. kosher salt fresh black pepper Topping: 3 tbsp. butter 1 cup panko bread crumbs Directions: Preheat oven to 350 degrees. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a seperate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about 5 minutes. Make sure it is free of lumps. Stir in the milk, onion, bay leaf and paprika. Simmer for 10 minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mis 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.

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