Creating memories in the kitchen...One meal at a time.

Tuesday, September 13, 2011

Baked Macaroni and Cheese

Pictures from See Jane in the Kitchen

Mac and cheese is another sure fire, everyone will eat it meal in our house. The only downside being my kids are perfectly content with a box of Kraft while my husband and I want something a little more sophisticated. Having had success with this, I decided to try another version.

Enter Alton Brown's amazing mac and cheese. Seriously, this meal was so good! The sauce was smooth, cheesy and creamy. All the ingredients went together perfectly and were topped off with a delicious buttery, panko bread crumb topping. An all around winner with my husband asking for seconds and commenting on how good it was and rave reviews from the kiddos as well. I followed the adaptations of this blog (basically added more noodles) and I'm glad I did because it was perfect. 

Baked Macaroni and Cheese
from See Jane in the Kitchen and Alton Brown

1 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 1/2 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 (add a little of the hot mixture to it before mixing it in, if you add the egg cold right into it, it will scramble so very slowly add enough hot mixture to bring the temperature up).
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.

Posted by: Sallie
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The Pattersons said...

I absolutely adore Alton's stovetop mac and cheese. Highly addictive!

Julia said...

We made this the other night and it was really good. Anillie loved it too!

My Sister's Kitchen said...

I'm so glad. She is such a cutie!

Gluten Free said...

If you are making a bechamel sauce (butter + flour + milk) for the macaroni, add the milk very slowly, whisking constantly, for the perfect consistency. Use caution when adding cheese to the sauce–add over low heat or off-heat. Too high a heat can cause separation and toughness.

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