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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (277g) Recipe makes 6 servings |
||
| Calories 661 | ||
| Calories from Fat 339 | (51%) | |
| Amount Per Serving | %DV | |
| Total Fat 37.7g | 58% | |
| Saturated Fat 22.6g | 113% | |
| Monounsaturated Fat 10.5g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 142mg | 47% | |
| Sodium 930mg | 38% | |
| Potassium 391mg | 11% | |
| Total Carbohydrate 52.9g | 17% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 2.9g | ||
| Protein 27.7g | 55% | |
Menus using this recipe:
Alton Brown's Baked Macaroni and Cheese
SERVES 6 -8
Ingredients
- 1/2 lb elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon mustard powder
- 3 cups milk
- 1/2 cup yellow onion, finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 large egg
- 12 ounces sharp cheddar cheese, shredded
- 1 teaspoon kosher salt
- fresh black pepper
Topping
Directions
1
Preheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente.2
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 making sure it's free of lumps.3
Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.4
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper.5
Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.6
For the topping, 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.7
Remove from oven and rest for five minutes before serving.
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Browse similar recipes by category
- Course > Main Dish
- Course > Side Dishes
- Main Ingredient > Pasta, Rice & Grains > Pasta > Elbow
- Main Ingredient > Eggs/Dairy > Cheese
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Oven > Casseroles
- Occasion > Brunch
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser
- Dietary > High in... > High Calcium
Featured Reviews for This Recipe
From: Chef #771062
On Sep 7, 2009
Alton always gets it right. It's just fact. This was very very good. I've made a handful of highly rated recipes from this site and they were just ok. Nothing measured up to the mac and cheese I had as a kid. Even with my substitutions (2% fat cheese and skim milk although it doesn't specify and no egg) it shined. My favorite part was the breadcrumbs. I even hid some shredded carrots in my daughter's portion.
From: Blue Skies
On Aug 22, 2009
Everyone is right, this recipe will use a lot of dishes and is not the quickest, however it is FANTASTIC!!! I've made it on multiple occasions and for various events, it's always gone quickly and with people begging for the recipe. Yummy yummy yummy!! Oh, and I've made it with either macaroni noodles or penne...either work great! Thanks for posting this one!
From: Christy5
On Aug 24, 2006
YUMMDILLYLICIOUS! Was about to make broccoli cheese casserole for a church supper and caught the episode that featured this recipe and changed my mind. Everyone loved this. I made it the night before up 'til the baking part. I just added about 20 minutes bake time as I got ready for church. The only thing different I would do is perhaps add about 1 tsp. extra mustard and perhaps use x-tra sharp cheese. But truly that is a personal taste change. DH and everyone that tried it at church loved it.
From: Marie Nixon
On Jan 6, 2005
This is a fabulous macaroni and cheese recipe. I followed the recipe exactly. You will dirty alot of dishes and utensils but you'll forget about all of that when you taste the end result. Excellent instructions.
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