Dutch Gouda Macaroni

• 350 g Macaroni
• 2 tsp Fine sea salt
• 60 g Unsalted butter
• 1 medium Yellow onion
• 1 ½ tsp Smoked paprika
• 600 ml Whole milk
• 2 tsp Dijon mustard
• ½ tsp Black pepper
• 250 g Gouda cheese
• 50 g Breadcrumbs

1. Heat the oven to 200°C (390°F). Bring a large pot of water to the boil and season it with 1 tsp of the fine sea salt.
2. Cook the macaroni until just shy of al dente, about 1 minute less than the packet suggests. Drain well in a colander and set aside.
3. Meanwhile, peel and finely chop the yellow onion. Melt the unsalted butter in a saucepan over medium heat, then cook the onion with the smoked paprika and the remaining 1 tsp fine sea salt for 6 to 8 minutes until soft and sweet-smelling.
4. Pour in the whole milk and bring it to a gentle simmer, stirring often so it does not catch. Whisk in the Dijon mustard and black pepper, then reduce the heat to low.
5. Grate the Gouda cheese, then add it a handful at a time, stirring until melted and smooth. Keep the heat low and do not let the sauce boil once the cheese is in.
6. Stir the drained macaroni into the cheese sauce until evenly coated. Spoon into a baking dish and scatter over the breadcrumbs.
7. Bake for 15 to 18 minutes until bubbling at the edges and lightly golden on top. Rest for 5 minutes before serving so the sauce settles slightly.

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