J Alexanders Macaroni and Cheese

J Alexanders Macaroni and Cheese

Found somewhere on the internet, but do not remember where!!
Serving Size: 4

2 cups (8 ounces) elbow macaroni** good italian pasta**
3 tablespoons butter -- divided plus extra for greasing pan
2 tablespoons flour
2 cups Heavy cream
1/2 onion -- minced
1 bay leaf
1/4 teaspoon paprika
2 1/4 cups grated gruyere cheese
Freshly ground black pepper
1/2 cup fresh bread crumbs**Panko are best**

Bring 6 cups water and 1 1/2 teaspoons salt to rolling boil in medium
saucepan. Add macaroni and cook until just tender, 8 to 10 minutes.
Drain and put in large bowl. Melt 2 tablespoons butter in large
saucepan over medium-low heat. Whisk in flour and cook, whisking
constantly, 3 minutes. Gradually whisk in milk. Stir in onion, bay
leaf and paprika. Simmer gently, stirring often, 15 minutes. Remove
from heat and stir in 1 1/2 cups cheese. Season to taste with salt
and pepper. Remove bay leaf. Stir in macaroni. Pour half of mixture
into greased, deep 1 1/2-quart baking dish and sprinkle with half of
remaining cheese. Top with remaining macaroni and remaining cheese.
Melt remaining 1 tablespoon butter in small skillet over medium heat.
Add bread crumbs and toss to coat. Sprinkle buttered crumbs over top
of macaroni. Bake at 350: F. until bread crumbs are lightly browned,
about 30 minutes. Let stand 5 minutes before serving.