450g Macaroni Noodles
300g Cheddar Cheese
2 Cups Milk (Whole or Skim)
1 Cup Medium Breadcrumbs
1 Medium Onion, Minced
1 Tablespoon Brown Sugar
1 Bay Leaf
1 Tsp Sweet Paprika
2 Tablespoons Flour
3 Tablespoons Butter
Salt & Pepper to taste
Heat oven to 350F.
In a Large Saucepan, cook Pasta al Dente (approx 10 mins). Remove from heat and strain in a collander.
Place flour and butter together over medium-low heat. Whisk and simmer for 3 minutes (you're making a roux, so you want it to be the consistency of cookie batter).
Slowly whisk in Milk, Paprika, Bay Leaf, S&P and Onion. Simmer for 15 mins. Remove from heat. Add 2/3 of the cheese and fully incorporate.
While the Sauce is cooking, in a small frypan, add breadcrumbs and 1 tbsp of butter. Brown the breadcrumbs until they are nice golden colour.
Add the Pasta to the sauce and toss thoroughly.
Grease a medium Bread Pan and add just enough of the pasta to cover the bottom. Add half the remaining cheese. Finish adding the pasta. Add the rest of the cheese, the brown sugar and the breadcrumbs.
Place it in the oven until the breadcrumbs become golden (~30mins). Remove and let stand 5 minutes.
I usually like to eat it with Ketchup, but your mileage may vary.