Mac and Cheese

  • Yield:6 servings
  • Time:
    1 hr, 3 mins show details

I started with Alton Brown's recipe, but tweaked to my liking. The key and most integral part and real secret is super under boiling the pasta.

Tags: American

Ingredients

  • 1 pound
    pasta, campanelle or cavatappi
  • 3 tablespoons
    unsalted butter
  • 3 tablespoons
    all-purpose flour
  • 1 tablespoon
    powdered mustard, regular mustard will work if you don't have powdered
  • 1 pint
    heavy cream
  • 1 cup
    whole milk
  • 1
    medium yellow or white onion, diced
  • 3
    bay leaves
  • ½ teaspoon
    paprika
  • 2 teaspoons
    hot sauce
  • 1
    egg
  • 16 ounces
    shredded cheese, I like cheddar. Store-brand is great because there are already so many other flavors. I do fancy cheddar for guests, like half nice aged cheddar and had Gruyère
  • 1 pinch
    kosher salt
  • 1 pinch
    fresh black pepper
  • 3 tablespoons
    unsalted butter
  • 1 cup
    breadcrumbs, amount may vary
Add to shopping list

Similar Recipes

Preparation

  1. Preheat oven to 350 degrees F.

  2. 8 mins

    In a large pot of boiling, salted water cook the pasta to VERY al dente. Really, half cook it.

  3. 15 mins

    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, paprika, and hot sauce. Simmer for ten minutes and remove the bay leaf.

  4. 5 mins

    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.

  5. 35 mins

    Melt the butter in a saute pan and mix the bread crumbs to get a sandy consistency. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Comments

Add a comment
No comments