My younger sister has been coming over a lot lately to keep me company since my husband has been MIA for about a month now. He is an accountant, and this time of year definitely robs our family of any normalcy. Between the long days, and working weekends, I forget I am married sometimes! Ahh well, I see April 15th is on our horizon and I will soon have my husband back. Until then, I 'll just soak up these special evenings I get to share with my little sister. She is such an awesome chick! Much wiser than I ever was when I was 15.
I knew she would be all about this comfort classic for dinner. I have made this for her once or twice, and she loves it. So much so, she begged for a plate to take home with her so she can have it for her school lunch the next day. I happily gave her the leftovers, as I don't trust myself with that much mac and cheese in the house. This recipe is literally the best I have found. Everyone needs a good mac and cheese recipe in their repertoire, and this little gem is mine.
Baked Mac and Cheese
YEILD: 6-8 servingsingredients:
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
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
Topping:
3 tablespoons butter
1 cup panko bread crumbs
3 tablespoons butter
1 cup panko bread crumbs
directions:
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, making sure it is free of lumps. Slowly stir in the milk, then 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 in the macaroni, 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.
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, making sure it is free of lumps. Slowly stir in the milk, then 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 in the macaroni, 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.
Recipe adapted from Alton Brown
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