This entry was posted on Thursday, May 14th, 2009 at 8:17 pm and is filed under Pasta and Noodle Recipes, Side Dish Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
| Ingredients: 1/2 pounds 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 Kosher salt Fresh black pepper Topping: 3 tablespoons butter 1 cup panko bread crumbs |
This is one of The Food Networks top recipes, shared by Alton Brown. They rated it at “easy” with a cook time of 45 minutes. This recipe serves 6-8 people, just adjust the ingredients slightly for more or less people.
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 surethere are no lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg (add the hot liquid very slowly so you do not cook or scramble 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.
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.
September 23rd, 2009 at 9:49 am
This is a great macaroni and cheese recipe but some people may find tempering the egg a little tricky. I find that using heavy cream and half and half instead of milk with no eggs actually yields a great creamy macaroni and cheese. If you want a firmer dish, then definitely leave in the egg, but I must say that my kids prefer the creamier recipe.