Best Baked Mac & Cheese

Tonna Canfield

By
@thepreacherswife

Some folks like their mac & cheese creamy and saucy and some folks like it thick & rich baked in the oven. This recipe, adapted from Alton Brown,with a few changes, is for the latter group of folks. Thick and flavorful and covered in bread crumbs: this is what my family calls "real" macaroni & cheese!


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Comments:

Serves:

6 - 8

Prep:

15 Min

Cook:

30 Min

Method:

Bake

Ingredients

1/2 lb
elbow macaroni
3 Tbsp
butter
3 Tbsp
flour
1 Tbsp
powdered mustard
3 c
milk
1/2 c
finely diced onion
1/2 tsp
paprika
1 large
egg
16 oz
sharp cheddar cheese, shredded
1 tsp
kosher salt
black pepper, to taste

TOPPING:

3 Tbsp
butter
1 c
panko bread crumbs

Directions Step-By-Step

1
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, and paprika. Simmer for ten minutes.

Add about 2 Tablespoons of the hot mixture to the beaten egg in a small bowl and gradually add the egg mixture back into the hot mixture (this is called tempering the egg). Stir in 8 oz 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. Delicious!

About this Recipe

Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids
Hashtags: #cheese, #panko, #macaroni