- 6 Tablespoons unsalted butter, plus more for greasing
- 1 Pound elbow macaroni
- 3 Tablespoons all-purpose flour
- 1 Tablespoon dry mustard powder
- 3 Cups whole milk, heated
- 1/2 yellow onion, shredded
- 1/2 Teaspoon sweet paprika
- 1 bay leaf
- 8 Ounces processed cheese
- 1 Cup sharp Cheddar cheese, shredded
- 1/4 Cup crumbled goat cheese
- 1/4 Cup Gruyère, shredded
- 1/4 Cup mozzarella, shredded
- 1/4 Cup parmesan, grated
- Kosher salt
- Freshly ground black pepper
- 3 large eggs, beaten
- 1 Cup panko bread crumbs
Preheat the oven to 350 degrees F.
Lightly butter a 9”x13” baking dish.
Bring a large pot of salted water to the boil. Add the macaroni and cook according to package instructions, until al dente. Drain well.
Melt 3 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour and mustard. Reduce the heat to low and cook, whisking often, for 2 minutes. Whisk in the hot milk, and combine until smooth. Whisk in the onion, paprika, and bay leaf. Bring to a simmer over a medium heat, whisking often. Raise heat to medium and simmer, whisking often, until the sauce is reduced slightly, and is the consistency of heavy cream, about 10 minutes. Remove from the heat.
Mix the processed cheese, Cheddar, goat cheese, Gruyère, mozzarella, and parmesan together.
Add ¾ of the cheese mixture to the sauce. Let stand for 1 minute, then stir to melt the cheese. Season with salt and pepper. Stir in the beaten eggs, and mix well. Mix in the macaroni until well combined. Pour into the prepared baking dish, and top with the remaining cheese.
Melt the remaining 3 tablespoons of butter over medium heat. Add the breadcrumbs and stir well. Sprinkle evenly over the macaroni. Bake for 30 minutes, or until the sauce is bubbling and the top is golden brown. Let cool slightly for 5 minutes before serving.