Alton Brown’s Macaroni and Cheese

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Alton Brown's Macaroni and Cheese

  • Total time: 1 Hour
  • Servings: 6 Servings

Ingredients

  • 1 lb Elbow Macaroni
  • 3 Tbsp Butter
  • 3 Tbsp Flour
  • 1 Tbsp Powdered Mustard
  • 3 Cups Milk
  • 1/2 Cup Yellow Onion, finely diced
  • 1 Bay Leaf
  • 1/2 tsp Paprika
  • 1 Large Egg
  • 12 oz Sharp Cheddar, shredded
  • 1 tsp Kosher Salt
  • Fresh Black Pepper

Topping:

  • 3 Tbsp Butter
  • 1 Cup Panko Bread Crumbs

Directions

  • 1)

    Preheat oven to 350°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.

  • 6)

    Remove from oven and rest for five minutes before serving.

Notes

Source: Alton Brown’s Good Eats recipe