Baked Macaroni and Cheese

From The Joy of Cooking

Ingredients

• 2 cups elbow macaroni
• 2 1/4 cups grated sharp Cheddar or Colby cheese
• 3 T butter
• 2 T all-purpose flour
• 2 cups whole or skim milk (I used skim)
• 1/2 medium onion, minced
• 1 bay leaf
• 1/4 tsp sweet paprika
• 1/2 cup fresh breadcrumbs
• salt and pepper to taste

Directions

Preheat oven to 350°F.

Cook the macaroni in salted water approximately 3 minutes less than package directions. Drain and set aside. Melt 2 tablespoons of butter in a large saucepan over medium-low heat. Whisk in 2 tablespoons of all-purpose flour, cooking for about 3 minutes. Gradually whisk in 2 cups of milk. Stir in the onion, bay leaf and paprika. Simmer for approximately 15 minutes, stirring frequently.

Remove from the heat and stir in the grated cheese. I used ½ cup grated sharp cheddar, ½ cup grated Monterey jack and 1 ½ cup grated 75% fat free sharp cheddar. Taste and season with salt and pepper to taste. Stir in the elbow macaroni. Pour mixture into a buttered 1 1/2 quart deep baking dish. Toss breadcrumbs with 1 tablespoon of melted butter. Sprinkle over the top of the macaroni mixture.

Bake until the breadcrumbs are lightly browned, about 30 minutes. Let stand for 5 minutes before serving.