BAKED MACARONI AND CHEESE RECIPE | ALTON BROWN - FOOD NE…
Get Alton Brown's Baked Macaroni and Cheese from Good Eats on Food Network, a classic recipe made with cheddar cheese and topped with buttery breadcrumbs.
Provided by Alton Brown
Categories side-dish
Total Time 1 hours 5 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 6 to 8 servings
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. 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.
LIGHTER BAKED MACARONI AND CHEESE - SKINNYTASTE
Steps:
- Cook pasta in salted water according to package directions. Spray a baking dish with buttered flavor Pam.
- Preheat oven to 375F°.
- In a large, heavy skillet, melt butter. Add flour and cook over low heat stirring with a whisk.
- Add onion and cook another 2 minutes. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick. Season with salt and pepper.
- Once it becomes thick, remove from heat, add cheese 1/4 cup at a time and mix well until cheese is melted. Adjust salt and pepper to taste, add cooked macaroni and baby spinach.
- Pour into baking dish. Top with grated cheese and breadcrumbs. Spray a little more oil on top.
- Bake for 15-20 minutes, then broil for a few minutes to get the breadcrumbs golden.
Nutrition Facts : ServingSize 1 cup, Calories 261 kcal, CarbohydrateContent 36.5 g, FatContent 7.5 g, FiberContent 5.5 g, ProteinContent 13 g, SaturatedFatContent 4 g, CholesterolContent 20.5 mg, SodiumContent 277 mg, SugarContent 5 g
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Garrett McCord, coauthor with Stephanie Stiavetti of [_Melt: The Art of Macaroni and Cheese,_](http://astore.amazon.com/epistore-20/detail/0316213373) created this recipe exclusively for Epicurious. A completely traditional take on the ultimate comfort food casserole, we think this is a guaranteed crowd-pleaser. Plus, it's a flexible recipe that can easily be tinkered with to suit your family's mac 'n' cheese preferences.
If you really like the crunchy topping, go ahead and add more—use an additional 1/2 cup of panko, an extra 1 1/2 tablespoons of butter, and a slightly larger handful of shredded cheese. Want more assertive cheesiness? Experiment with different Cheddars, including aged versions. And of course, feel free to add your favorite extras like raw or roasted broccoli or cauliflower, or crisp cooked bacon.
For more on mac 'n' cheese, including tips from McCord and more mix-in ideas, see [Classic Recipes: Macaroni and Cheese](http://origin.stag.epicurious.com/articlesguides/howtocook/dishes/classic-recipes-macaroni-and-cheese).
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