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Baked Macaroni and Cheese

Saturday, February 12, 2011

Recipe adapted from Alton Brown.
Picture from foodnetwork.com


1/2 pound elbow macaroni

3 tablespoons unsalted butter
3 tablespoons flour
1 tablespoon powdered mustard

3 cups milk
1 yellow onion, diced
2 bay leaves
1/2 teaspoon paprika

1 large egg
1/2 cup bacon, diced
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
1 teaspoon black pepper

3 tablespoons unsalted butter
1 cup Panko bread crumbs


Preheat oven to 350° F.

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

In separate pan, melt butter, and whisk in flour and mustard for 5 minutes.  Next, stir in the milk, onion, bay leaves, and paprika.  Simmer for 10 minutes, and then remove bay leaves.  Temper in the egg, and stir in bacon, 8 ounces of the cheese, salt, and pepper (tempering is a process where the egg is gently introduced to the warm milk mixture, so that the egg does not curdle).

Combine cheese mixture with noodles, and pour into a 9x13 pan.  Sprinkle remaining 4 ounces of cheese on top.

In a new sauté pan, melt the remaining 3 Tablespoons of butter, and mix in Panko bread crumbs.  Make sure not to brown bread crumbs.

Sprinkle mixture on top of macaroni, and bake for 30 minutes.

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