Friday, April 19, 2013

Baked Macaroni and Cheese

Baked Macaroni and Cheese

Adapted from Alton Brown

1 lb macaroni
6 tablespoons butter
6 tablespoons flour
2 tablespoons dry mustard
6 cups milk
1 small onion - finely diced
1 teaspoon paprika
6 cups shredded cheddar cheese
pepper to taste
2 teaspoons kosher salt

6 Tablespoons butter
2 cups bread crumbs

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta until tender.

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, and paprika.  Simmer for ten minutes.  Stir in 3 cups cheese.  Season with salt and pepper.  Fold the macaroni into the mixture and pour into a casserole dish.

Melt the butter in a saute pan and toss the bread crumbs to coat.  Top the macaroni with the bread crumbs.  Bake for 35 minutes.  Remove from oven and let it rest for five minutes before serving.

****note ~~ Next time I make this I will top it with sharp shredded cheese.

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