Tuesday, May 19, 2009

#76 She-Knits Random thoughts and mac and cheese

Here is a nummy mac and cheese recipe:

Baked Macaroni and Cheese

Recipe courtesy Alton Brown
Prep Time:
20 min
Inactive Prep Time:
hr min
Cook Time:
45 min
6 to 8 servings


  • 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 Chees

1 comment:

B said...

I was listening to your #76 transmission - why don't you record your voice (on a voice recorder) about what you are doing when you knit you could later transcribe - that way your mouth and fingers could work together. We are so happy you have undertaken the KAL. I look forward to June. We can all be patient and wait until you are ready. Thanks again.