{ Recipe } Mini Mac + Cheese

{ original recipe here / image by SHE fauxtography }

Mini mac + cheese in a ramekin...it doesn't get much better than this folks.  I finally found a homemade version that I love and with a few tweaks, this one has earned a permanent spot in my recipe box.  Ready for the recipe?

Ingredients
8 oz. elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/4 cup yellow onion, finely diced
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt Fresh black pepper

Topping
3 tablespoons butter
1 cup panko bread crumbs

Directions

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, and paprika. Simmer for ten minutes. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish (or ramekins in this case). 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. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

And there you have it, comfort food at it's finest.  This petite portion doesn't make you feel quite as guilty after you've eaten it, unless you have more than one.  I may or may not be guilty or this.