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1/2 pound elbow macaroni
3 tbsp butter
3 tbsp flour
1 tbsp powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced.
1/4 cup cauliflower, chopped fine
1 bay leaf
1/2 tsp paprika
1 large egg
12 ounces cheddar cheese, shredded
1 tsp salt
fresh black pepper
1 cup bread crumbs
Preheat oven to 350 degrees F.
In a leage pot of boiling, salted water cook the pasta and cauliflower to al dente.
While pasta is cooking, in a seperate pot, melt butter.
Whisk in the flour and mustard and keep it moving for about 5 minutes. Make sure iy's free of lumps.
Stir in the milk, onion, bayleaf and paprika.
Simmer for 10 minutes and remove the bay leaf.
Beat egg with a bit of the hot mixture.
Stir in the egg along with 3/4 of the cheese.
Season with salt and pepper.
Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese and bread crumbs.
Bake for 30 minutes.
Remove from oven and let rest for 5 minutes.
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