Magnificent Macaroni and Cheese |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Another composite recipe sewn together of recipes from my grandmother, mother, celebrity chefs, dear friends, and random dips into the online well. Finally years of baked failures and pretty good recipes has come together into a Cheesy Mac that can only be described as Magnificent. Ingredients:
1/2 lb elbow macaroni |
2 tablespoons butter |
1 tablespoon extra virgin olive oil |
1 egg |
2 1/2 cups 1% low-fat milk |
1/2 cup half-and-half |
3 tablespoons flour |
1 tablespoon mustard powder |
1 medium onion |
1 bay leaf |
1 teaspoon paprika |
1 teaspoon salt |
12 ounces sharp cheddar cheese, shredded |
3 tablespoons butter (for topping) |
1 cup breadcrumbs (for topping) |
1/2 teaspoon ground cumin (for topping) |
1/2 teaspoon paprika (for topping) |
Directions:
1. Cook pasta, slightly tougher than al dente, remove from pot, set aside.
2. Preheat oven to 325.
3. Melt butter.
4. Combine butter, flour, and mustard. Whisk to incorporate into butter over medium low heat. Be careful not to brown the flour and whisk enough to eliminate lumps.
5. Add milk, half and half, paprika, onion, salt, and bay leaf.
6. Bring just to a boil and then reduce to a simmer. Simmer approximately 8 minutes.
7. Remove bay leaf.
8. Temper the egg ( /how_4731920_temper-an-egg.html).
9. Incorporate cheese, one third at a time, ensuring it is all melted before adding the next wave. Reserve about 2 cups for on top.
10. Carefully fold in macaroni.
11. Move to casserole.
12. Top with remaining cheese.
13. Combine dry topping ingredients.
14. Melt butter in small skillet.
15. Toss dry mixture in skillet until coated.
16. Top casserole with topping.
17. Bake 45 minutes.
18. Allow to rest for ten minutes.
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