My Favorite Mac and Cheese

My Favorite Mac and Cheese.

One of my favorite dishes is macaroni and cheese but I have struggled in the past finding a recipe that I love. This past weekend when asked to bring macaroni and cheese to a family gathering I knew I had to make an impression. Boy, was I successful. This turned out better than anticipated, it was creamy, cheesy and oh so good. The combination of both white and yellow cheddar add an extra element of deliciousness. I recommend this to bring to any potluck or to make anytime. This is comfort food at it’s finest.
 
————————————————————————————————————

Macaroni and Cheese – Adapted from Alton Brown’s “Baked Macaroni and Cheese”

Ingredients:
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 small onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
20 ounces sharp cheddar ( 12 oz. yellow and 8 oz. white), shredded, reserve 4 oz. for topping
3/4 teaspoon kosher salt
1/4 teaspoon seasoned salt
black pepper
Topping:
4 tablespoons butter
1 cup panko bread crumbs

Directions:
Preheat oven to 350 degrees F.
1. In a large pot of boiling, salted water cook the pasta to al dente.
2. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep stirring for about five minutes. Stir in the onion, bay leaf, and paprika slowly whisk in milk. Simmer for ten minutes and remove the bay leaf.
3. Temper in the egg. Stir in 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.
4. Melt the butter and mix with the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30-40 minutes.