makes 8-12 servings
5 cups whole milk
2 bay leaves
1/4 sweet onion, minced
6 oz. unsalted butter
5 tbsp. all purpose flour
1 tsp. paprika
2 tbsp. Colman’s mustard
2 oz. shredded Mozzarella cheese
1 lb. shredded sharp Cheddar cheese
2 oz. grated Parmesan cheese
5 oz. shredded Gruyere cheese
2 large eggs
1 tbsp. Kosher salt
1 tsp. fine ground white pepper
1 box Prince Casserole Elbow Macaroni
2 cups Panko bread crumbs
Preheat oven to 375 degrees.
Bring a pot of water to a boil; sprinkle in salt and add elbow noodles. Cook until tender, then rinse under cold water and set aside in a large bowl.
In a saucepan, bring the milk to a simmer with the minced onion, bay leaves, salt and white pepper. Meanwhile, in another pot, melt 2 oz. butter, add flour, and mix to make a roux. Cook for one minute, then add mustard and paprika. While whisking constantly, pour the hot milk into the roux. Simmer for a few minutes, then remove from heat and add all cheese, leaving out 4 oz. of cheddar. Stir until melted into a seamless sauce. Add eggs one at a time to the sauce, whisking until incorporated
Coat the inside of a 13X9 baking dish with melted butter and coat with bread crumbs. Add cheese sauce to noodles; pour mixture into baking dish. Melt the remaining butter and mix with Panko. Sprinkle the remaining cheddar over the top, then sprinkle with buttered crumbs.
Bake until top is golden brown. Cool slightly before serving.