When it starts to get blustery outside, nothing quite says warmth and comfort like a piping hot dish of homemade macaroni and cheese. In fact, this recipe gets its fantastically golden crust from a stint of bronzing in the oven. Bubbling, oozing cheese with a wonderfully crunchy crust on top, the addition of panko crumbs adds a scrumptious texture to the dish's cheese-baked crown. You can make this a complete meal that even the fussiest eaters will love (who doesn’t crave a dose of tasty carbs and cheese when it's cold outside)?
This isn’t low-cal, but it’s high in taste and perfect for staving off winter chills. To balance the guilt factor, why not accompany this dish with a fresh green salad and your favourite vinaigrette - it helps ease the conscience and your body will thank you for it too! While this dish may form a complete meal on its own in certain circumstances (late night hunger pangs for example), this is also an ideal side dish to say a piece of lemon baked chicken or grilled turkey sausages with some broccoli and roasted garlic.
This version of the tried and true classic is one of the best around and it’s adapted from an Alton Brown recipe that was featured on his perennially-popular TV show, “Good Eats.” Have fun and just don’t blame the author if you, like certain nieces I know, request this dish almost daily!
Best Macaroni and Cheese Recipe
Ingredients:
- 1/2 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon powdered mustard
- 3 cups milk
- 1/4 cup white onion (if you’re making this child-friendly) OR 1 shallot (for adults), finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 large egg
- 12 ounces medium yellow and white cheddar, shredded
(Note: you can have fun here with the cheeses you select. Traditionally, this recipe calls for cheddar, but I’ve made it with cheddar and gouda, or emmental. Some like to go gourmet and add asiago, brie, pecorino or parmesan with a shaving or two of truffle. You be the judge.)
- 1 teaspoon kosher salt
- Fresh black pepper
Topping:
- 2 tablespoons butter
- 1 cup panko bread crumbs
- 2 tablespoons of parmesan cheese
Method:
- 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 sauté 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.
Note: This heats up well in a microwave or the oven, even after refrigeration.
