mac and cheese
INGREDIENTS
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If you don’t have all six cheeses, you can make a really fantastic variation with 8 ounces Velveeta, 1 cup shredded sharp Cheddar, and 1 cup shredded Gruyère.
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6 tablespoons (3/4 stick) unsalted butter, plus softened butter for the baking dish
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1 pound elbow macaroni
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3 tablespoons all-purpose flour
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1 tablespoon dry mustard powder
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3 cups whole milk, heated
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1/2 yellow onion, shredded on the large holes of a box grater
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1/2 teaspoon sweet paprika
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1 bay leaf
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8 ounces pasteurized processed cheese, such as Velveeta, cubed
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1 cup (4 ounces) shredded sharp Cheddar cheese
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1/4 cup crumbled goat cheese
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1/4 cup shredded Gruyère cheese
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1/4 cup shredded mozzarella cheese
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1/4 cup freshly grated Parmesan cheese
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Kosher salt and freshly ground black pepper
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3 large eggs, beaten
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1 cup panko bread crumbs
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