- 1 lb whole wheat macaroni (try penne or rotini too)
- 4 tablespoons butter
- 4 tablespoons flour
- 1 1/2 tablespoon powdered mustard
- 3 1/2 cups milk
- 1/2 cup yellow onion, finely diced
- 2 bay leaf
- 1 teaspoon smoked paprika
- 7 ounces sharp cheddar, shredded
- 7 ounces swiss, shredded
- 1 big ole tree of broccoli, chopped super-fine
- 1 teaspoon kosher salt
- Fresh black pepper
- 3 tablespoons butter
- 1 cup panko bread crumbs
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, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Stir in 3/4 of the cheese and the broccoli. Season with salt and pepper. Fold the macaroni (or whatever) into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Probably gonna take about 45 min to cook. Wait til the panko starts to brown.
Remove from oven and rest for five minutes before serving.