I spent a lot of my childhood wanting my mother to make her ‘from scratch’ mac ‘n cheese. Kraft is more convenient, but let’s face it – it’s no where near as good. This is not her recipe, it’s from someone else who does a great job in the kitchen – Alton Brown. If you don’t know who he is, get out of the kitchen.
This is the link to Food Network, where the great Alton Brown works.
Now, this recipe is good. I’ve made it twice now. But, the addition of a touch of garlic powder with the milk mix is a great addition. And you can always add bacon – which I plan on doing next time I make it. *grin*
- 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 for topping
- 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.