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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Baked mac & cheese, adapted from an Alton Brown recipe. Ingredients:
1 lb pasta, such as wagon wheels, shells, macaroni, etc |
salt |
3 tablespoons butter |
3 tablespoons flour |
1 tablespoon ground dry mustard |
3 cups milk |
1 cup chopped onion |
1 teaspoon smoked paprika |
1 large egg, lightly beaten |
8 ounces shredded monterey jack cheese |
8 ounces shredded sharp cheddar cheese |
Directions:
1. Heat oven to 350.
2. Cook pasta until slightly soft, but still firm, drain and set aside.
3. Melt butter in large sauce pan, add flour and dry mustard and whisk until tan.
4. Reduce heat to medium, add milk, onion and paprika, stir constantly until just boiling and thickened, remove from heat, temper beaten egg and mix into sauce, stir in cheese, reserving 1/2 cup to top.
5. Pour into greased baking dish, top with reserved cheese.
6. Bake until golden and bubbly.
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