Thursday, 28 October 2010

• Baked Mac & Cheese

  

  This is one of the best recipes for macaroni and cheese I have yet to try. I love the texture and the flavor is spectacularly cheesy and sharp. I have a weird relationship with breadcrumbs on my macaroni and cheese. I always think or pretend that I like them on there, but once I start eating the dish, I always find myself wishing that it was just plain without them at all. I like the texture though, the slight crunchiness is great, but for some reason I always question them. I will be making this again very soon, maybe even without the breadcrumbs. 

  From Alton Brown at FoodNetwork

  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 teaspoon kosher salt
  • Fresh black pepper

  Topping:

  • 3 tablespoons butter
  • 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. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quartcasserole dish. Top with remaining 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.

  Do you like breadcrumbs on your macaroni and cheese?

  • 11:36 PM
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