Even though I enjoy watching Alton Brown on the Food Network, I’ve never tried making any of his recipes. Well tonight for supper I did. Actually I didn’t really make his recipe because I did make a few changes to it, just to make it my own. It turned out pretty good, if I may pat myself on the back.
Indredients:
- 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 Watkins paprika
- 1 large egg
- 12 ounces mild cheddar cheese, shredded
- 1 teaspoon kosher salt
- Watkins granulated black pepper
Topping:
- 3 tablespoons butter
- 1 cup bread crumbs
Directions:
- Preheat oven to 350 degrees F.
- Cook the macaroni al dente in a large pot of boiling, salted water.
- While the macaroni is cooking, melt the butter in a separate pot.
- Whisk in the flour and mustard for about five minutes. Make sure there are no lumps.
- Stir in the milk, onion, bay leaf, and paprika.
- Simmer for ten minutes and remove the bay leaf.
- Mix 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 let cool five minutes before serving.
Enjoy!
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