Ryan loves mac and cheese, I don’t mind it every now and again. We tried this recipe this past weekend and it was DELICIOUS! We found it on the Food Network website and the recipe itself came from Alton Brown. I believe he’s the guy from the show, “Good Eats.”
Baked Mac & Cheese
½ lb. elbow macaroni
3 Tbsp. Flour
3 Tbsp. Butter
3 c. Milk
1 Tbsp. Powdered Mustard
1 Bay Leaf
½ c. yellow onion, finely diced
½ tsp. Paprika
1 Lg. Egg
1 tsp. kosher salt
Fresh black pepper
12 oz. shredded cheese (sharp cheddar)
3 Tbsp. Butter & 1 c. Panko Bread Crumbs*
*I used Italian Bread Crumbs instead, because I had it in my pantry. It has more spices than the Panko crumbs, which Ryan liked, so I’ll probably use it rather than Panko crumbs for this recipe going forward…
Directions: Preheat oven to 350. 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 lump-free. Stir in the milk, onion, bay leaf, and paprika. Simmer for 10 minutes & remove the
Temper in the egg. Stir in ¾ of the cheese. Season w/ salt & pepper. Fold the macaroni into the mix & pour it into a 2-qt. casserole dish. Top with remaining cheese.
Melt the butter in a sauté pan & toss the bread crumbs to coat. Top the macaroni w/ the bread crumbs. Bake for 30 minutes. Remove from the oven and rest for 5 minutes before serving.