Baked macaroni and cheese

We followed the recipe from Joy of Cooking almost exactly, using shells rather than elbows, substituting a mix of cheeses, and coloring with turmeric, having run out of paprika (I would have preferred the paprika):

Preheat the oven to 350°F. Grease a 1 1/2-quart deep baking dish. Bring to a rolling boil in a medium saucepan:

• 6 cups water
• 1 1/2 tsp salt

Add and cook just until tender:

• 2 cups elbow macaroni (8 oz)

Drain and remove to a large bowl. Have ready:

2 1/4 cups grated sharp Cheddar or Colby cheese

Melt in a large saucepan over medium-low heat:

• 2 tbsp butter

Whisk in and cook, whisking, for 3 minutes

• 2 tbsp all-purpose flour

Gradually whisk in:

• 2 cups milk

Stir in:

• 1/2 medium onion, minced
• 1 bay leaf
• 1/4 tsp paprika

Simmer gently, stirring often, for 15 minutes. Remove from the heat and stir in two thirds of the cheese. Season with:

• Salt and ground black pepper to taste

Stir in the macaroni. Pour half the mixture into the baking dish and sprinkle with half the remaining cheese. Top with the remaining macaroni and then the remaining cheese. Melt in a small skillet over medium heat:

• 1 tbsp butter

Add and toss to coat:

• 1/2 cup fresh breadcrumbs

Sprinkle over the top of the macaroni. Bake until the breadcrumbs are lightly browned, about 30 minutes. Let stand minutes before serving.