Alton's Baked Macaroni and Cheese

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While watching the Thanksgiving Live special on Food Network, I found out that the recipe for macaroni and cheese most popular on the site was none other than Alton Brown's. I have made Alton's recipes before but I shied away from his mac and cheese because of the addition of an egg. Eggs in macaroni and cheese just do not process in my head, but if tons and tons of people were trying out the recipe, I wasn't about to be left in the dust.


Alton's Baked Macaroni and Cheese
Source: Alton Brown
Servings: 6-8
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Ingredients:
    • 1/2 pound elbow macaroni
    • 3 tbsp. unsalted butter
    • 3 tbsp. all purpose flour
    • 1 tbsp. dry mustard
    • 3 cups milk 
    • 1/2 cup yellow onion, finely diced
    • 1 bay leaf
    • 1/2 tsp. paprika
    • 1 egg, lightly beaten
    • 1 1/2 cups sharp cheddar cheese, shredded
    • 1 tsp. salt
    • black pepper 
Toppings:
    • 3 tbsp. unsalted butter
    • 1 cup Panko bread crumbs
Directions:
1. Preheat the oven to 350. Lightly butter a 9x13 baking dish.
2. Bring a large pot of salted water to a boil. Add macaroni and cook until al dente.
3. In a large saucepan, melt the butter over medium heat. Whisk in the flour and dry mustard and continue to whisk for 5 minutes.
4. Slowly pour in a small amount of the milk and whisk until no lumps remain. Continue whisking while pouring in the rest of the milk. Stir in the onion, bay leaf and paprika.
5. Allow to summer for 10 minutes, then discard the bay leaf.
6. Slowly pour in the egg, while whisking so the egg doesn't become scrambled. Then stir in 3/4 of the cheese and season to taste with salt and pepper.
7. Stir the macaroni noodles into the cheese sauce and transfer into the prepared baking dish. Top with the remaining cheese.
8. Melt the butter for the topping and then stir in the bread crumbs. Sprinkle evenly over the macaroni.
9. Bake for 30 minutes. Remove from the oven and allow to rest for 5 minutes before serving.


I think the egg just made this version of macaroni and cheese a little bit creamier than a non-egg variety. I did really like this version, especially the addition of the bay leaf and paprika, but I think I had a particularly pungent onion, as even through the cooking and baking, it still left a strong enough taste throughout the dish. 

1 comment:

  1. This looks so good. Mac and cheese is a favorite of mine!

    ReplyDelete

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