Macaroni and Cheese (J. Alexander's Version)

• ounces pipette pasta8 8
• tablespoons butter, divided (plus extra to grease pan)↗3 3
• tablespoons flour↗2 2
• cups heavy cream↗2 2
• onion, minced↗1⁄2 1⁄2
• bay leaf↗1 1
• teaspoon paprika↗1⁄4 1⁄4
• cups gruyere cheese, divided↗2 1⁄4 2 1⁄4
• fresh ground black pepper↗
• cup fresh breadcrumb↗1⁄2 1⁄2

Step-by-step instructions

1. 1

   Boil 6 cups water and 1 1/2 teaspoons salt to a boil in a medium pot. Add macaroni and cook until tender, about 8 minutes. Drain and put in a large bowl.

2. 2

   Melt 2 Tablespoons butter in a large saucepan over medium-low heat. Heat oven to 350°F Whisk in flour and cook 3 minutes, whisking constantly.

3. 3

   Gradually whisk in heavy cream.

4. 4

   Stir in onion, bay leaf, and paprika. Simmer 15 minutes, stirring often.

5. 5

   Remove from heat and stir in 1 1/2 cups gruyere. Season to taste with salt and pepper and remove bay leaf.

6. 6

   Stir in pasta.

7. 7

   Pour HALF of the pasta mixture into a deep 1 1/2-quart, buttered baking dish. Sprinkle with HALF of the remaining cheese. Top with remaining pasta mixture, then add the remaining cheese.

8. 8

   Melt 1 Tablespoon butter in a small skillet over medium heat. Add bread crumbs and toss to coat. Sprinkle bread crumbs on top of macaroni and cheese.

9. 9

   Bake 30 minutes or until bread crumbs are lightly browned. Cook 5 minutes then serve.