Tried this new macaroni and cheese recipe from Alton Brown. Was pretty good. A nice crust at the top with the panko bread crumbs. Next time, will try to use more salt!
Baked Macaroni and Cheese Recipe courtesy of Alton Brown
Ingredients- 1/2 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon powdered mustard
- 3 cups milk
- 1/2 cup yellow onion, finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 large egg
- 12 ounces sharp cheddar, shredded (1.5 bags of 8 oz shredded cheese)
- 1 teaspoon kosher salt
- Fresh black pepper
- Topping:
- 3 tablespoons butter (didn't use this)
- 1 cup panko bread crumbs
Directions
·
Preheat oven to 350 degrees F.
·
In a large pot of boiling, salted water cook the
pasta to al
dente.
·
While the pasta is cooking, in a separate pot,
melt the butter. Whisk in the flour and mustard and
keep it moving for about five minutes. Make sure it's free of lumps. Stir in
the milk, onion, bay leaf,
and paprika. Simmer
for ten minutes and remove the bay leaf.
·
Temper in the egg. Stir in 3/4 of the cheese (1 package of 8 oz shredded cheese).
Season with salt and pepper. Fold the macaroni into the mix and pour into a
2-quart casserole
dish. Top with remaining cheese (~1/2 of the other 8 oz package of shredded cheese).
·
Melt the butter in a saute pan and toss the
bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30
minutes. Remove from oven and rest for five minutes before serving.
·
Remember to save leftovers for fried Macaroni
and Cheese.
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