Low carb macaroni and cheese that tastes like the real thing

When I went low carb, I mourned the loss of pasta. I'm Italian, it was a big deal! Then I stumbled across Thin Slim Foods and life was good again. I am in no way affiliated with the company, just a hungry Italian in need of a decent pasta.

I can't handle the so called low carb 'miracle noodles' that smell like a non-food and is made from weird slimy plant root.

I digress. On to the recipe!

Ingredients:
- 2 packages of Impastable Low Carb elbows
- 3 tbsp unsalted butter
- 3 tbsp almond flour
- 1 tbsp powdered mustard
- 3 cups 2% milk
- 1 small yellow onion, finely diced
- 1 bay leaf
- 1/2 tsp paprika
- 1 large egg
- 12 oz extra sharp cheddar cheese (who am I kidding, I usually use more. Be at one with the cheese. Use as much as your heart tells you.)
- 1 tsp kosher salt
- black pepper to taste

Directions:

Preheat oven to 350 degrees.

In a large pot, cook pasta to al dente, about 8 min.

While pasta is cooking, melt butter in medium pot. Whisk in flour and mustard and keep it moving for about 5 min, making sure it's free of lumps. Stir in milk, onion, bay leaf, and paprika. Simmer for 10 minutes and remove bay leaf.

Temper in egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2 quart casserole dish. Top with remaining cheese.

Bake for 30 min. I usually flip it to broil at the end and watch carefully to brown the cheese on top.

Remove from oven, let rest for about 5 min. Enjoy the deliciousness!