"Food is our common ground, a universal experience." - James Beard

Sunday, March 4, 2012

Baked Macaroni and Cheese

Some of our best friends in Birmingham, Susan and Will, left us this week for San Fransisco!  We're so sad to see them go (and Jack's in mourning because one of his bffs, their dog Ruffles, is leaving town, too)!  Last weekend we had a going away party for them at BLC's house and cooked only Southern dishes - we're hoping that they will miss Southern food and want to come back to B'ham!  Kent and I made this baked macaroni and cheese recipe that we found from Alton Brown on Food Network.  We'll definitely be making it again!

the girls at the going away party!

Baked Macaroni and Cheese
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

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.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...