Alton Browns Next Day Mac And Cheese Toast Recipes

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BAKED MACARONI AND CHEESE



Baked Macaroni and Cheese image

Get Alton Brown's Baked Macaroni and Cheese from Good Eats on Food Network, a classic recipe made with cheddar cheese and topped with buttery breadcrumbs.

Provided by Alton Brown

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14

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
1 cup panko bread crumbs

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. 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.
  • Remember to save leftovers for fried Macaroni and Cheese.

ALTON BROWN'S STOVETOP MAC AND CHEESE RECIPE - (4.3/5)



Alton Brown's Stovetop Mac and Cheese Recipe - (4.3/5) image

Provided by á-54770

Number Of Ingredients 10

Ingredients:
1/2 pound elbow macaroni
4 tbsp. butter
2 eggs
6 oz. evaporated milk
1/8 tsp. ground cayenne pepper
1 tsp. kosher salt, plus more for boiling
freshly ground black pepper
1/4 tsp. stone ground mustard
10 oz. shredded sharp cheddar cheese (I only had medium in the house, so that's what I used)

Steps:

  • Bring a large pot of water to boil. Add a sprinkling of salt, then boil your noodles according to package directions. Once al dente, drain the pasta and return it to the pot. Add the butter and stir until butter has melted. Meanwhile, in a separate small bowl, whisk together the eggs, evaporated milk, cayenne, 1 tsp. salt, pepper and mustard. Once the noodles are cooked, drained and the butter has melted, stir the milk mixture into the noodles until incorporated. Add in the cheese and stir over low heat until cheese has melted, approximately 3 minutes. Serve immediately.

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.

ALTON BROWN'S STOVE TOP MAC-N-CHEESE



Alton Brown's Stove Top Mac-N-Cheese image

Make and share this Alton Brown's Stove Top Mac-N-Cheese recipe from Food.com.

Provided by Nick P.

Categories     < 60 Mins

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

1/2 lb elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
1 pinch fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar cheese, shredded

Steps:

  • In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
  • Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

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  • Place dry pasta and 1 tablespoon of the kosher salt in a 4-quart pot and barely cover with cold water. Bring just to a boil over high heat, stirring occasionally, then test for doneness. You're looking for al dente, that is, the noodles should put up some resistance to the tooth but not so much that it gums up in your back teeth, 9 to 10 minutes. Drain pasta in a colander but do not rinse.
  • Meanwhile, melt the butter in a 3-quart saucepan over medium heat. Whisk in the flour and cook, stirring occasionally, until the mixture is pale blond, about 3 minutes. Whisk in the mustard and paprika, and cook until aromatic, about another minute. Whisk in the milk, increase the heat to medium-high, and cook, whisking often, until mixture is slightly thickened, 7 to 8 minutes. Remove from heat. Stir in the cheese, remaining salt, and pepper. Fold in the macaroni and move to the prepared dish.
  • Sprinkle with the remaining cheese, then toss the breadcrumbs with the melted butter and distribute evenly over the top. Bake until golden on top, but not dried out, 15 to 20 minutes. Cool for 5 minutes, then serve to a grateful world.


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