1/4 Photos of Alton Brown's Baked Macaroni and Cheese
Chef Boy of Dee's's Note:
This is in reply to a request for mac and cheese. I copied this from Alton Brown "Good Eats" from the food network. Does take a bit of work, but well worth it. You can add tuna, hot dogs or any other kinds of additions you want.
My Private Note
Units: US | Metric
- 1/2 lb elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon mustard powder
- 3 cups milk
- 1/2 cup yellow onion, finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 large egg
- 12 ounces sharp cheddar cheese, shredded
- 1 teaspoon kosher salt
- fresh black pepper
- 1Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente.
- 2While 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 making sure it's free of lumps.
- 3Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
- 4Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper.
- 5Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
- 6For the topping, melt the butter in a sauté pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes.
- 7Remove from oven and rest for five minutes before serving.
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Nutritional Facts for Alton Brown's Baked Macaroni and Cheese
Serving Size: 1 (207 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 658.2
- Calories from Fat 338
- Total Fat 37.5 g
- Saturated Fat 22.6 g
- Cholesterol 138.2 mg
- Sodium 951.3 mg
- Total Carbohydrate 52.4 g
- Dietary Fiber 2.5 g
- Sugars 3.1 g
- Protein 27.5 g