Clear the table: mac & cheese is on the menu!

If you're keeping it light this holiday, think again.  We're sharing this incredible recipe from Aubrie’s friend, Sarah, that will make you want to clear the menu.

This recipe is Sarah’s personal version of Alton Brown’s macaroni and cheese; it’s not for the faint of heart. Sarah’s tips and tricks are included in italics. The most vital addition is more butter. If dairy is your friend then this recipe is all for you.

Baked Macaroni & Cheese
from Food Network, courtesy of Alton Brown
Makes enough to fill a 2 quart casserole dish

Ingredients:

• 1/2 pound elbow macaroni

• 3 tablespoons butter

• 3 tablespoons flour

• [a little thyme]

• 1 tablespoon powdered mustard

• 3 cups milk

• 1/2 cup yellow onion, finely diced

• 1 bay leaf [add more to taste]

• 1/2 teaspoon paprika [try smoked paprika]

• 1 large egg

• 12 ounces sharp cheddar, shredded [use a few different high-quality varieties of cheddar, or even different cheeses]

• 1 teaspoon kosher salt

• Fresh black pepper

Topping:

• 3 tablespoons butter [ or 1-2 sticks]

• 1 cup panko bread crumbs [ 2 cups panko bread crumbs]

• Optional additions:

  •  Italian seasoning 

  • grated parmesan

  • hot pepper flakes

  • cracked black pepper

Directions:

1. Preheat oven to 350 degrees F.
   

2. In a large pot of boiling, salted water cook the pasta to al dente.
   

3. While the pasta is cooking, in a separate pot, melt the butter. [While the butter is melting, add in thyme. Brown the butter a little for a deeper and richer flavor.]
   Whisk in the flour and mustard [a little bit at a time] and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf [or leaves], and paprika.
   Simmer for ten minutes and remove the bay leaf.
   

4. Temper in the egg: [First whisk the egg briefly. Then, a little at a time, add a small amount of the roux mixture to the whisked egg. This allows the egg to warm up without cooking it. Add tempered egg to the roux.]
   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.
   
   Topping:

5. Melt the butter in a saute pan [use as much butter as your heart or stomach desires here] and toss the bread crumbs to coat [plus additional ingredients if you are using them]. Top the macaroni with the bread crumbs [and drizzle additional melted butter on top]. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
   

6. Remember to save leftovers for fried Macaroni and Cheese.

Enjoy! If you’re celebrating turkey day this week, we wish you a loving and delicious celebration.

Mahalo,

Mrs. Bob & Aubrie