Alton Brown's Baked Macaroni and Cheese

Mac n cheese is as important to the Southern diet as grits. And you will find different versions in every family. Recipes that have been passed down from mother to daughter for many generations. It's important to understand the significance of mac n cheese below the Mason - Dixon Line. Never ever would Kraft's famous blue box show up on any respectable southern belle's dinner table.

Alton Brown's recipe was absolutely delicious. It had the perfect amount of cheese without being overwhelming. And the addition of dry mustard gave it a little tang that I loved.

Ingredients:
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

Topping:
3 tablespoons butter
1 cup panko bread crumbs

Directions:
1. Preheat oven to 350 degrees F.

2. In a large pot of boiling, salted water cook the pasta to al dente.

3. 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.

4. 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.

5. 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.
Remember to save leftovers for fried Macaroni and Cheese.

Prep time 20 minutes. Cook time 45 minutes.


Macaroni and Cheese