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1
Preheat the oven to 350 degrees F.
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2
For the pasta: In a 4-quart pot, cover the macaroni and salt with 1 inch of cold water.
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3
Bring to boil over medium heat.
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4
When the pasta comes to a boil begin testing for doneness.
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5
Cook to al dente.
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6
Drain in a colander and rinse with cold water to stop cooking
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7
For the cheese sauce: While the pasta is cooking, melt the butter over medium heat in a 3-quart saucepan.
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8
Once the butter stops bubbling, whisk in the flour and cook until the mixture is a pale blonde, stirring occasionally, about 3 minutes.
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9
Add the mustard, paprika, onion and bay leaf and whisk to combine.
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10
Add the milk, whisking continually for 7 to 8 minutes or until slightly thickened.
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11
Remove from the heat and discard the bay leaf.
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12
In a small bowl, lightly beat the egg.
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13
Add a few ounces of the milk mixture to the egg and whisk to combine.
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14
Add another few ounces of the milk mixture to the egg and thoroughly combine.
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15
Then add the egg mixture back to the milk mixture and whisk vigorously.
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16
Stir in three-quarters of the cheese and season with the salt and pepper.
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17
Fold the macaroni into the mix and pour into a 4-quart casserole dish.
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18
For the topping: Top the macaroni with the remaining cheese.
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19
Toss the breadcrumbs with the melted butter to coat.
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20
Sprinkle the macaroni with the breadcrumb mixture in an even layer.
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21
Bake for 30 minutes.
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22
Remove from the oven and rest for 5 minutes before serving.
