Yeah yeah I have posted about it multiple times. But this one has pics of all the steps.
As usual I got the recipe and idea from Alton Brown on Good eats. Although we modify it a bunch to suit our taste.
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.
Well the biggest modification comes from Bacon. We also leave out the mustard and onions.
As usual it starts with a roux, but a really thin one which you cook to a sandy brown.
The usual spices, Misty’s, Bay leaf, fresh ground pepper, and cayenne.
I think the bay leaf does so much for this dish. I used up my huge bag of leaves and picked up a jar.
T got the pasta going. We use shells almost every time. They still hold the goo well and work for us.
12 ounces by weight of cheese thanks to the scale. (two plates)
temper the egg first.
then add the egg to thicken it.
3/4 of the cheese goes in.
Must make sure you are below med heat when melting it. Do not want it to break down into an oily grit, just melt it.
mmmmmm Bacon. Seriously this makes it taste so much better. Oh man.
We make up the whole box of shells, but do not use them all. Get it just right and the rest of the shells go to the dogs.
rest of the cheese tops it.
Did not have bread crumbs or what I usually use, zesta crackers.
Cheese straws crushed worked out perfectly.
T does not like the topping so I cover her bare cheese side with some foil to keep it from burning.
It is amazing every time. Make sure to only cook the noodles a bit. Baking will cook them further and make it mushy.
The leftovers rule.
And one in the freezer for our next easy meal.