Alton Brown's Baked Macaroni and Cheese
This is in reply to a request for mac and cheese. I copied this from Alton Brown "Good Eats" from the food network. Does take a bit of work, but well worth it. You can add tuna, hot dogs or any other kinds of additions you want.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 1 large egg
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika
- 3 tablespoons butter
- 3 cups milk
- 1 tablespoon mustard powder
- 3 tablespoons flour
- 1 cup panko breadcrumbs
- fresh black pepper
- 1 leaf
- 1/2 cup yellow onion finely diced
- 12 ounces sharp cheddar cheese shredded
- 1/2 lb elbow macaroni
- Carbohydrate 66.4240073919987 g
- Cholesterol 137.660456866559 mg
- Fat 37.9675376517565 g
- Fiber 3.48962346457194 g
- Protein 29.7819139700815 g
- Saturated Fat 22.3913624849639 g
- Serving Size 1 1 -8 serving(s) (294g)
- Sodium 1354.65272216151 mg
- Sugar 62.9343839274267 g
- Trans Fat 2.81742197665427 g
- Calories 726 calories
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 making 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. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. For the topping, melt the butter in a sauté 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.
