Alton Browns Baked Macaroni And Cheese Recipes

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ALTON BROWN'S BAKED MACARONI AND CHEESE



Alton Brown's Baked Macaroni and Cheese image

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.

Provided by Chef Boy of Dees

Categories     Cheese

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

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
3 tablespoons butter
1 cup panko breadcrumbs

Steps:

  • 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'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.
  • For 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.
  • Remove from oven and rest for five minutes before serving.

BAKED MACARONI AND CHEESE



Baked Macaroni and Cheese image

Provided by Alton Brown

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 16

8 ounces elbow macaroni
1 tablespoon kosher salt
Cheese Sauce:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 tablespoon powdered mustard
1/2 teaspoon paprika
1/2 cup finely diced yellow onion
1 bay leaf
3 cups whole milk
1 large egg
12 ounces sharp Cheddar, shredded, divided
1 teaspoon kosher salt
Fresh black pepper
1 cup panko breadcrumbs
3 tablespoons unsalted butter, melted

Steps:

  • Preheat the oven to 350 degrees F.
  • For the pasta: In a 4-quart pot, cover the macaroni and salt with 1 inch of cold water. Bring to boil over medium heat. When the pasta comes to a boil begin testing for doneness. Cook to al dente. Drain in a colander and rinse with cold water to stop cooking
  • For the cheese sauce: While the pasta is cooking, melt the butter over medium heat in a 3-quart saucepan. Once the butter stops bubbling, whisk in the flour and cook until the mixture is a pale blonde, stirring occasionally, about 3 minutes. Add the mustard, paprika, onion and bay leaf and whisk to combine. Add the milk, whisking continually for 7 to 8 minutes or until slightly thickened. Remove from the heat and discard the bay leaf.
  • In a small bowl, lightly beat the egg. Add a few ounces of the milk mixture to the egg and whisk to combine. Add another few ounces of the milk mixture to the egg and thoroughly combine. Then add the egg mixture back to the milk mixture and whisk vigorously. Stir in three-quarters of the cheese and season with the salt and pepper. Fold the macaroni into the mix and pour into a 4-quart casserole dish.
  • For the topping: Top the macaroni with the remaining cheese. Toss the breadcrumbs with the melted butter to coat. Sprinkle the macaroni with the breadcrumb mixture in an even layer.
  • Bake for 30 minutes. Remove from the oven and rest for 5 minutes before serving.

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