Forget those boxed mixes with the mystery yellow powder, and put away your Velveeta. This is real mac and cheese, a bit more work, but well worth it. 1/2 pound cavatappi (preferred) or elbow macaroni (see note below) 3 TB butter 3 TB flour 2 tsp powdered mustard (Coleman's preferred) 2-1/2 c milk, warmed 1/2 medium onion, diced 2 bay leaves 1 tsp paprika (preferred) or a couple of dashes of hot sauce 1 large egg 12 ounces sharp, good quality cheddar cheese, grated or diced Salt and pepper to taste The topping: 1c panko (Japanese bread crumbs) 2 TB butter Cook the pasta al dente and drain. Rinse with cold water, drain again, and set aside. In a 2 qt saucepan, melt the 3 TB butter and add the flour and mustard powder. Stir over medium heat for a few minutes until completely blended with no lumps. Do not let the flour brown. Stir in the milk, onion, paprika/hot sauce, and bay leaves. Simmer gently for 10 minutes. Add a healthy grinding of black pepper. Beat the egg and stir it in rapidly so that it does not set before mixed. Add 3/4 of the cheese and stir, over low heat, until it is all incorporated. Remove from heat; taste for salt and add some more if needed. Remove and discard the bay leaves. Stir in the pasta and pour into a greased casserole dish. Distribute the remaining cheese on top. Melt the 2 TB butter and stir in the panko. Sprinkle over the top of the casserole. Bake at 350 f for 45 minutes or until the top is starting to brown and the casserole is bubbling gently. Let cool for 10 minutes then serve. Note: I think of cavatappi as elbow macaroni that went to finishing school. They are a bit longer, and sort of spiral in shape, and the outside is ridged, better to hold sauces and the like. De Cecco is one brand that is widely available.