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Ingredients
| macaroni: 0.5 lb |
| salted butter: 2 Tbl |
| olive oil: 1 Tbl |
| eggs: 1 |
| 1% milk: 2 1/2 cups |
| half and half cream: 1/2 cup |
| all-purpose flour (unsifted): 3 Tbl |
| mustard powder: 1 Tbl |
| onions: 1 |
| bay leaf: 1 |
| paprika: 1 tsp |
| salt: 1 tsp |
| sharp cheddar cheese: 12 oz (shredded) |
| salted butter: 3 Tbl (for topping) |
| bread crumbs: 1 cup (for topping) |
| ground cumin: 1/2 tsp (for topping) |
| paprika: 1/2 tsp (for topping) |
Magnificent Macaroni and Cheese
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
1 serving(s)
Tags
- Cook pasta, slightly tougher than al dente, remove from pot, set aside.
- Preheat oven to 325.
- Melt butter.
- Combine butter, flour, and mustard. Whisk to incorporate into butter over medium low heat. Be careful not to brown the flour and whisk enough to eliminate lumps.
- Add milk, half and half, paprika, onion, salt, and bay leaf.
- Bring just to a boil and then reduce to a simmer. Simmer approximately 8 minutes.
- Remove bay leaf.
- Temper the egg (http://www.ehow.com/how_4731920_temper-an-egg.html).
- Incorporate cheese, one third at a time, ensuring it is all melted before adding the next wave. Reserve about 2 cups for on top.
- Carefully fold in macaroni.
- Move to casserole.
- Top with remaining cheese.
- Combine dry topping ingredients.
- Melt butter in small skillet.
- Toss dry mixture in skillet until coated.
- Top casserole with topping.
- Bake 45 minutes.
- Allow to rest for ten minutes.