Baked Macaroni and Cheese
Recipe courtesy Alton Brown. Save leftovers for fried macaroni and cheese.
Ingredients
- 1/2 lb Elbow macaroni
- 3 tbsp Butter
- 3 tbsp Flour
- 1 tbsp Mustard powder
- 3 cup Milk
- 1/2 cup Onion, yellow, finely diced
- 1 Bay leaf
- 1/2 tsp Paprika
- 1 Egg, large
- 12 oz Cheddar, sharp, shredded
- 1 tsp Kosher salt
- Black pepper, fresh
- 3 tbsp Butter, for the topping
- 1 cup Panko, for the topping
Directions
- Preheat the oven to 350 degrees F. Cook the pasta to al dente in boiling salted water.
- Meanwhile melt the butter in another pot, whisk in the flour and mustard and keep it moving about 5 minutes, free of lumps.
- Stir in the milk, onion, bay leaf and paprika, simmer 10 minutes and remove the bay leaf.
- Temper in the egg, stir in 3/4 of the cheese and season with salt and pepper. Fold in the macaroni, pour into a 2-quart casserole and top with the remaining cheese.
- Melt the topping butter in a saute pan and toss the panko to coat. Top the macaroni, bake 30 minutes and rest 5 minutes before serving.