For the pickled onions:

• In a small saucepan combine onion, vinegar, and sugar.
• Bring to a simmer, stirring occasionally.
• Remove from heat and set aside.
• Meanwhile, cook macaroni according to package directions.
• Drain then rinse with cold water and set aside.
• Coarsely chop 2 eggs; set aside.
• Halve remaining eggs; separate yolks from whites.
• Coarsely chop egg whites; set aside.

For dressing:

• Place yolks in a bowl and mash.
• Add mayonnaise, mustard, and pickled onion mixture. Stir in smoked paprika, 1/2 tsp salt and 1/2 tsp cracked black pepper. Set aside.
• In a large bowl combine egg whites, pickles, macaroni, and dressing. Top with reserved eggs.
• Optional: top with a sprinkle of paprika.
• Chill until ready to serve.

• Boil the pasta according to package directions. Drain and return to the pan you boiled it in.    Set aside.
• Preheat the oven to 375 degrees.
• Over medium heat, melt the 6 tablespoons butter.
• Add the flour,
• salt, dry mustard, pepper, and paprika. Stir
• constantly over medium heat for about three minutes.
• Stir in the milk.
• Keeping on medium heat, whisk constantly for about 10 minutes, until the sauce thickens.
• While the sauce cooks, cook the bacon until crisp. Drain and chop into small pieces.  Set aside.
• Remove from heat, and stir in 4 cups of the cheese, stirring until melted.
• Pour the cheese sauce over the noodles and toss gently until all noodles are covered.
• Add the noodles to a large casserole dish, about 9X13.
• Sprinkle the rest of the cheese on pasta, then cover with bacon crumbles.
• Bake for about 25 minutes, until it is bubbly and lightly browned. Remove from oven and turn on broiler to low.
• In a small bowl mix panko and the 4 tablespoons melted butter.
• Sprinkle topping over mac and cheese and broil until the panko is browned  and crunchy, about 2-3 minutes.
• Remove from oven and enjoy!