Chipotle Baked Macaroni and Cheese

1/2 pound elbow macaroni

6 tablespoons butter, divided

1/2 cup sweet onion, diced

3 tablespoon flour

1 tablespoon mustard

3 cups milk

2 tablespoons Chipotle Pepper Flakes

1 large egg, lightly whisked

12 ounces sharp cheddar, shredded

1 cup panko breadcrumbs

sea salt

fresh black pepper

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1. Preheat the oven to 350°F.

2. Cook the pasta according the instructions for al dente.

3. While the pasta is cooking, in a separate pan, melt 3 tablespoons of butter. Add the onions and cook until tender, about 5 minutes.

4. Whisk in the flour and mustard to the pan with the onions. Cook for about 2 minutes, until well incorporated and free of lumps.

5. Stir in the milk and Chipotle Pepper Flakes. Simmer for 10 minutes, allowing the chipotle pepper flakes to infuse the milk.

6. Add a tablespoon of the warm milk to the egg to temper. Then whisk the egg-milk back into the pot. Stir in 3/4 of the cheese.

7. Fold the macaroni into the cheese mixture. Transfer the macaroni to a buttered 2-quart casserole dish. Top with the remaining cheese.

8. For the topping melt the remaining 3 tablespoons butter in a sauté pan. Add the panko breadcrumbs and cook for 2 minutes. Top the macaroni with the breadcrumbs.

9. Bake for 30 minutes, until bubbly and slightly browned. Remove from oven and rest for 5 minutes before serving.

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