NEXT DAY MAC AND CHEESE "TOAST"
Provided by Alton Brown
Categories appetizer
Time 25m
Yield varies according to amount of
Number Of Ingredients 8
Steps:
- Cut refrigerated macaroni and cheese into slices or bite size pieces.
- Season the flour with salt, pepper and cayenne. Dredge each piece through the flour and gently tap off excess. Dip in the egg wash and then coat with the bread crumbs. Allow them to rest for 5 minutes so the crust can set. Very carefully drop into the oil and fry until golden brown. Remove to a baking sheet fitted with a rack and rest for 2 minutes before serving.
ALTON BROWN'S BAKED MACARONI AND CHEESE
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
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
Provided by Alton Brown
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 16
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.
STOVE TOP MAC-N-CHEESE
Stir together Alton Brown's kid-pleasing Stovetop Mac-and-Cheese recipe from Good Eats on Food Network and you'll never go back to the store-bought box.
Provided by Alton Brown
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
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.
ALTON BROWN'S STOVE TOP MAC-N-CHEESE
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
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.
STOVE TOP MAC-N-CHEESE BY ALTON BROWN
This is from Alton Brown's Good Eats show and it's an easy and good mac n cheese recipe to have on hand. You won't be buying the boxed stuff again after eating this. (edited 8/15/2008 - This was initially posted with 3/4 tsp of dry mustard but after making this a few times I agree with the reviewer that said this amount is too much so I've reduced it to 1/2 tsp.)
Provided by PickledSeeds
Categories Cheese
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 462.3, Fat 27.7, SaturatedFat 16.8, Cholesterol 140.3, Sodium 815.5, Carbohydrate 32, Fiber 1.2, Sugar 1.3, Protein 20.9
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STOVETOP MAC AND CHEESE RECIPE | ALTON BROWN
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- Bring a large pot of water to a boil, then sprinkle in 1 tablespoon kosher salt. Add the pasta and cook to al dente, about 8 minutes, then drain. Return to the pot and add the butter. Stir until the butter has melted and coated the pasta.
- In a separate bowl, whisk together the milk, eggs, salt, mustard, hot sauce, and pepper. Stir into the pasta and add the cheese.
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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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