Better Baked Macaroni and Cheese

This is such a delicious and easy recipe! I love it!
It's the best macaroni recipe I've ever tried.
This recipe goes together easy and works great...
As for those of you who "never made it but wouldn't
like it because of the mustard, the mustard powder
does not really add much flavor but acts as an
emulsifier and keeps the milk from curdling and the
cheese from breaking from the high heat of the oven.
And the onions, properly sauteed,
add sweetness and a very mild flavor.

Ingredients:
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
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, bay leaf, and paprika.
Simmer for ten minutes and remove the bay leaf.

Combine the egg and 3/4 of the cheese.
Season with salt and pepper.
Fold the macaroni into the mix
and pour into a 2-quart casserole dish.
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.