Alton's Baked Macaroni and Cheese

By Addie

Recipe courtesy Alton Brown
Show: Good Eats Episode: For Whom the Cheese Melts 2

Ingredients

• Topping:
• 1/2 pound elbow macaroni
• 3 Tablespoons butter
• 3 Tablespoon flour
• 1 Tablespoons 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 crumbs

Details

Servings 6
Cooking time 65mins
Adapted from foodnetwork.com

Preparation

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, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

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.

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.
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REVIEWS:

This is now the only way I make Mac n cheese. The only thing I don't do anymore is add oil or butter to the Panko. I just toast it in the pot dry. Sometimes I add frozen butternut squash to it and small bits of chicken to make it more nutritious. The squash my family doesn't even notice because the color blends in and the taste really complements it well as long as you don't put too much in. Because this recipe and Alton's 40 cloves and a chicken are such big hits in my house, it has had me really searching for other Alton recipes.

Good. Only change is NOT using panko. Personal preference.

The recipe was fine right after cooking it but the next day I found it so incredibly dry that I had to make extra cheese sauce. I did enjoy the panko breadcrumbs and will use them from now on. And the bay leaf really worked out but I won't make it again but instead stick to Ina Garten's recipe for mac n' cheese. Sorry Alton :-(

The bay leaf adds a subtle flavor...I was surprised!

It's very close to the recipe I have used for decades, but the bay leaf is a new twist and I will have to try it. I will also add the panko topping to the cheese I usually pile on top. I always learn good tips and techniques from Alton and Good Eats.

This is the only way I will make Mac and Cheese. No more box for me. Thank-You Alton!