Wednesday, December 22, 2010
Alton Brown's mac and cheese
Sorry about the lack of updating exam week got me and then I got caught up with starting back at work. Luckily now that it's Christmas break I'll be able get in the kitchen alot and cook up some good recipes for you all. In any case you really need to try this macaroni and cheese because it's amazing. Also if you don't know much about Alton Brown you should look him up because his recipes, although they sometimes include unconventional ingredients or methods, are completely trustworthy and amazing. Plus his show Good Eats is witty, informative, and entertaning. In short he's my hero. Anyway this macaroni and cheese is great it's creamy and cheesy and the mustard and onions add amazing amounts of flavor. I know this isn't your typical mac and cheese but that's what makes it so perfect. It's also a perfect side dish for the holidays.
Macaroni and Cheese
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 crumb
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil, cook the pasta to al dente.
While the pasta is cooking, in a separate large sauce pan, melt the butter. Whisk in the flour and mustard and whisk continually for about five minutes. When it's free of lumps Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Mix a spoonful of the warm milk mixture into a small bowl with the egg to temper the egg and then add it to the pot. Add 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 and top with remaining cheese.
For the topping 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.