Friday, November 18, 2011

Baked Mac & Cheese

* 1/2 pound elbow macaroni
* 3 tablespoons butter
* 3 tablespoons flour
* 1 tablespoon powdered mustard
* 3 cups milk
* 1/4 cup yellow onion, grated
* 1/2 teaspoon paprika
* 1 large egg
* 12 ounces sharp cheddar, shredded
* 4 ounces mozzarella or Monterrey jack
* 1 teaspoon kosher salt
* Fresh black pepper

* 3 tablespoons butter
* 1 cup panko bread crumbs

1. Preheat oven to 350 degrees F.
2. In a large pot of boiling, salted water cook the pasta to al dente.
3. 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.
4. After 5 minutes, stir in the milk, onion and paprika. Simmer for ten minutes.
5. Temper in the egg, then pour the egg into the sauce. Stir in 3/4 of the cheese. Season with salt and pepper.
6. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
7. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs.
8. Bake uncovered for 30 minutes. Remove from oven and rest for five minutes before serving.

We couldn't believe how much we all enjoyed this! It was delicious! The recipe calls for only 1/2 lb of noodles, but it was so cheesy I think you could increase that to 3/4 lb of noodles if you wanted to stretch this for a bigger crowd.

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