I’m definitely one for losing myself in a cookery book and experimenting in the kitchen, this time 5 years ago I wouldn’t be able to tell you how to scramble egg or even cook chicken properly, but with anything practice makes perfect, and I now like to see myself as the aspiring chef of the household. Perfecting everything from roast potatoes to a good old spaghetti bolognese, comfort food granted but punched with flavour and made from scratch I must say.
Drum roll please for todays recipe….
An American favourite.
After searching for hours for a recipe that I liked the look of, a recipe that didn’t have pasta swimming in a runny cheese sauce, or some kind of weird flavours added with the sauce, I finally found one.
The Alton Brown recipe looked good, so I tried it, and I have to say… it may just be the best mac’n’cheese I have ever tried, without blowing my own trumpet for how well I did (following a recipe) IT WAS AMAZING!
Here is the recipe and instructions with pics of my own and pics from the website.
- 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
Preheat oven to 180 degrees C.
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.
Here is a link to a video of the recipe by Alton Brown, the method differs SLIGHTLY but it’s not hard to follow. (cheesy video I know… pun intended)
Here is the result
I’m sure you can tell which picture is mine and which is the professional taken from the website of the recipe.
I highly recommend this to anyone wanting to try the recipe