Foodie Fridays: *real* Mac and Cheese

One of the most popular dishes I have ever cooked – it remains a frequent request to this day – is my *real* Mac and Cheese.

You: What makes it real?
Me:It doesn’t come out of a box.
You: But I love the box! Don’t you love the box? (Shock and seizures ensue)

That doesn’t mean that boxed M&C doesn’t have a place in the world, but when you try this version and see how simple and easy to make this rich, creamy and comforting dish from scratch, you’ll never want the Kraft again. Continued…

My version is heavily based on a version shown on Alton Brown’s superb television show, but only in technique, not in measurements. After cooking a dish once with a recipe I rarely use it again, opting to let the dish evolve as I use a pinch of this – a dash of that – and a half a handful of those. Nevertheless, I will give you AB’s version and note my modifications in a different color.

It is a baked dish, which means more time is needed, but the upside is that you can assemble the entire casserole, pop it in the fridge and then move it to the oven any time within 24-48 hours after it has been assembled. It’s always a smash.

If you are looking to pick-up and understand the mechanics of cooking I highly recommend AB’s show and book, “I’m Just Here for the Food (Food + Heat = Cooking).”

Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 6 to 8 servings

1/2 pound elbow macaroni *I like to use rotini (spirals), but you can pick your fave short pastas. Pene works too.
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
Powdered garlic to taste
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg *I don’t bother with the egg, but if you’re inexperienced making a roux use it.
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs *These are specialty Japanese bread crumbs, but plain will work fine.

Preheat oven to 350 degrees F.

1. 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. 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.
3. 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.
4. Melt the butter in a saute 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.

Recipe courtesy Alton Brown

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