Baked Macaroni and Cheese
I love when I can make something that I know my kids are going to want seconds! There are so many variation to this ever simple dish. I sometimes follow this recipe and sometimes I switch the cheeses around with ones like Guyre or pepper jack. I also swap the bread crumbs for Panko, a Japanese bread crumb.
1 8 ounce box of elbow macaroni
4 Tablespoons of flour
4 Tablespoons of butter
2 Tablespoons ground mustard
3 cups of milk
1 onion fine dice
1 bay leaf 
1 teaspoon paprika
12 ounces shredded sharp cheddar
10 ounces shredded Monterey jack
1 pound bacon cooked and crumbled- optional
Topping
1-2 cups fresh bread crumbs
3 Tablespoons butter
Melt butter and toss bread crumbs till coated.
Cook Macaroni according to package. Preheat oven to 350°. Melt butter in skillet and add onion, sauté for about 5 minutes over med high heat. Whisk in flour and mustard and stir about 5 minutes till lump free. Add milk, bay leaf and paprika, stirring constantly simmer about 10 – 15 minutes. Remove bay leaf. At this point you may add 1 pound of crumbled bacon if desired. Layer a 9×13 dish with the sauce, macaroni and both cheeses. Repeat layers ending with the sauce and topping off with the bread crumbs. Bake for 30 minutes.
