Sunday, September 20, 2009

Baked Macaroni and Cheese

Homemade Mac and Cheese. I tell ya, I am not sure why I decided to make this, for those of you who know me, know that I am not a big fan of cheese. So I took a gamble and here it is:

{Baker's note: This recipe was AWFUL! Simply AWFUL! I think I cooked the noodles to long, blah, blah... anyhoo. I pretty much had to force feed the whole family so my efforts didn't go to waste. So why am I blogging about it you ask? I did put in all the work to make it, so maybe it will turn out better for you. Let me know!}

Before going into the oven

Fresh out of the oven

Baked 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 crumbs

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. Remember to save leftovers for fried Macaroni and Cheese.

Recipe came from Alton Brown, "Good Eats" on the food network (Though I think he would cringe to know how badly my tasted)

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