Mac and Cheese Friday

Yet another mac and cheese recipe! This is food networks #1 rated recipe for mac and cheese. I made it quite awhile ago, but just haven't gotten around to posting about it. It was pretty good, but not the best I have had. However the one thing that I will take from this recipe is hands down the panko bread crumbs. The crunchy topping on this was amazing. I liked the flavor the onions gave it, but really it needed a few more cheeses for complexity. By the way did you notice my awesome new baking dish? I choose this picture to show it off rather than the food :-)

Baked Macaroni and Cheese

Recipe courtesy Alton Brown


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

3 tablespoons butter
1 cup panko bread crumbs


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-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.

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