The kitchen was an utter disaster. 2 large pots, 1 small pot, 2 colanders, 1 frying pan, several bowls, a whisk, a spatula, a wooden spoon… what I can remember anyway… that needed to be washed.
Let’s not talk about the state of the stove top or the counter.
We sat down to eat at 6:25PM. (Yep. He took his words back.)
But the Mac and Cheese was great. Good job D! 3 out of 4 is a record to be proud of.
Melted cheddar cheese sauce topped with Panko crumbs.
Baked to golden crispy goodness.
Come to Mama.
How u doing?
Sorry, one more. This shot cracks me up.
Without further ado, I give you D’s Mac and Cheese. Well, really Alton Brown’s.
Baked Mac and Cheese
*Adapted from Alton Brown
Prep Time: 15 mins Cook Time: 30 mins
Serves: 6 – 8
1 pound pasta (D used Campanelles)
4 tablespoons butter
4 tablespoons flour
1 tablespoon dry mustard
3 cups milk
1/2 cup finely diced sweet onion
1 bay leaf
1/2 teaspoon paprika
1 large egg
14 ounces sharp cheddar, shredded
1 teaspoon Kosher salt
fresh ground pepper
5 tablespoon butter
1 1/2 cup Panko bread crumbs
Preheat oven to 350°F.
In a large pot of boiling, salted water cook the pasta to al dente and put back in the pot.
Meanwhile, in a medium pot make the bechamel like sauce by first melting the butter. Whisk in the flour and mustard until smooth. Whisk and cook for a few minutes. Stir in milk. Add the onions, bay leaf, and paprika and let the sauce simmer for ten minutes. Remove the bay leaf.
Temper in the egg. Tempering means to raise the temperature of the egg without scrambling it when added to hot ingredients. Crack the egg into a small bowl. Add a small amount of the hot bechamel like sauce and whisk the egg vigorously. Add a little more hot liquid while stirring. This should bring the egg temperature up, thus tempering it. Now the egg can be added to the sauce.
Stir in 3/4 of the cheese until melted. Season with salt and pepper. Pour the cheese sauce into the pot with pasta. Mix gently and pour the pasta into 9 x 13 baking dish. Top with remaining cheese.
Melt the butter for the topping n a saute pan. Toss the bread crumbs to coat. Spread the crumbs over the pasta and bake for 30 minutes. Remove from oven and rest for five minutes before serving.