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Ingredients
| macaroni: 0.5 lb |
| salted butter: 3 Tbl |
| all-purpose flour (unsifted): 3 Tbl |
| mustard powder: 1 Tbl |
| 2% milk: 3 cups |
| onions - yellow (chopped): 1/2 cup (finely diced) |
| bay leaf: 1 |
| paprika: 1/2 tsp |
| eggs: 1 (large) |
| sharp cheddar cheese: 12 oz (shredded) |
| Kosher salt: 1 tsp |
| black pepper (fresh) |
| salted butter: 3 Tbl |
| panko bread crumbs: 1 cup |
Alton Brown's Baked Macaroni and Cheese
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
7 serving(s)
Tags
- 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.