Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese EXCEPT the parmesan; leave that for the topping. Season with salt and pepper. Taste test and add in more cheese if necessary. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese, including the parmesan you set aside.

Melt the butter in a saute pan and sautee garlic until aromatic, about 2 minutes. Toss in the bread crumbs to coat. Top the macaroni with the breadcrumbs. Cover and bake for 15 minutes. Remove cover and continue baking for another 5-10 minutes, or until the breadcrumbs are browned and the cheese is hot and bubbly. Do not overbake.

Remove from oven and let set for 2 minutes before serving. Garnish with parsley, if desired.

If you don’t like one of the cheeses I suggested, you can always substitute something else you do like. Monterey Jack would be delicious, or Pepper Jack, if you like a kick.
The key to a creamy, saucy mac and cheese is to not overbake. If you cook it too long, you’ll dry it out.
I am always a supporter of substituting whole wheat or whole grain pasta. It has so many health benefits and great flavor.
The topping is optional, but I love the contrast in textures and the kiss of garlic flavor.
You can make the pasta and sauce ahead of time then top it with the extra cheese and breadcrumbs whenever you’re ready to cook it.
Cooking your pasta until al dente, or until it has just a bit of bite left in it, is crucial! No one likes soggy, limp pasta. Plus, you have to account for the fact that the pasta will continue to cook in the oven.