Main Ingredient - Pasta

Ingredients
2x packets macaroni
3x tablespoons butter
3x tablespoons flour
1x tablespoon powdered mustard
3x cups milk
1/4 cup white onion (if you're making this child-friendly) OR 1 shallot (for adults), finely diced
1x bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces medium yellow and white cheddar, shredded, you can have fun here with the cheeses you select. Traditionally, this recipe calls for cheddar, but I've made it with cheddar and Gouda, or Emmentaller. Some like to go gourmet and add Asiago, Brie, Pecorino or Parmesan.
1x tin of tomato soup

Topping:
2x tablespoons butter
1x cup panko bread crumbs
2x tablespoons of Parmesan cheese

Method
Preheat oven to 180 degrees C. 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, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese add can of tomato soup. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Submitted by - Kisha Reader