Macaroni and Cheese Casserole

Serves 4-6

½ pound elbow macaroni

2 quarts water

1½ teaspoons salt

½ teaspoon olive oil

¼ cup butter

¼ cup all-purpose flour

2½ cups whole milk

½ cup heavy cream

2 teaspoons dry mustard

1 tablespoon Worcestershire sauce

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon paprika

½ teaspoon garlic salt

¼ teaspoon freshly ground black pepper

¼ cup finely chopped shallot

1 large egg

1½ cups Velveeta cheese (cubed)

1 cup sharp cheddar cheese (grated)

 

Topping:

¼ cup butter

1 cup seasoned bread crumbs

2 tablespoons grated Parmesan cheese (Parmigiano-Reggiano)

 

1. In a pot or large saucepan, combine water, salt, and olive oil. Bring to a boil. Add pasta. Cook, stirring occasionally, until al dente. Drain. Rinse under cold water.
2. Preheat oven to 350° F.
3. In a pot, melt butter. Stir in flour. Whisk in milk, cream, mustard, Worcestershire sauce, garlic powder, onion powder, paprika, garlic salt, pepper, and shallot. Simmer, stirring frequently, for approximately 8-10 minutes. Remove from heat and allow mixture to cool slightly. In a bowl, beat egg. Temper egg by adding a small amount of slightly cooled mixture to egg and mix well. Add egg mixture to pot. Stir well. Add cheese. Blend well. Add macaroni. Mix thoroughly until ingredients are combined.
4. Transfer macaroni mixture to a greased casserole dish.
5. To prepare topping, melt butter in a frying pan (or skillet). Remove from heat. Stir in bread crumbs and cheese. Spread topping mixture evenly over casserole. Bake at 350° F for approximately 25-30 minutes. Serve warm.