Baked Shells & Cheese

Baked Macaroni & Cheese 
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Ingredients:
1/2 pound pasta (shells or elbow macaroni)
3 tablespoons butter
3 tablespoons flour
3 cups milk, warmed slightly 
1/2 cup yellow onion, finely diced
1/2 teaspoon paprika, optional 
1  1/4 cups sharp cheddar, shredded
​1/4 cup Parmesan, shredded 
1 large egg, tempered into cheese sauce 
1 teaspoon sea or kosher salt
Fresh black pepper to taste

Topping, optional:
3 tablespoons butter
1 cup crushed garlic croutons or crushed bread crumbs

Directions:
Preheat oven to 350 F.
Pasta: In a large pot of boiling, salted water cook the pasta to al dente (you don't want it too soft or it will get mushy.) if the pasta finishes cooking before your sauce is done, toss 1 tbs butter in with drained, cooked pasta and place in greased baking/casserole dish and await the sauce. 

Sauce: In a separate sauce-pot, you'll make the sauce to pour over the cooked pasta. Melt the butter. Whisk in the flour and keep it moving for about 3-5 minutes, or until roux mix is blond in color and nutty smelling. Stir in the warmed milk slowly while still whisking. Add in the onion and paprika Use some of this sauce to temper your egg  (about 2-3 Tbs should work) Add tempered egg into sauce-pot and simmer all for another 8-10 minutes.
Stir in 3/4 of the cheese. Season with salt and pepper.
Butter a 2 Quart baking/casserole dish, add in cooked pasta and 
gently stir/fold the macaroni sauce mix into the pasta. Top with remaining cheese and Topping. 

Topping, optional: Melt the butter in a saute pan and toss the bread crumbs to coat. Cover/sprinkle over the top of the macaroni.
Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Recipe and Photo by: Diane Baker for Canning and Cooking at Home