Baked Mac & Cheese

Hey, Whiskers!

I have many chef inspirations and teachers, one of my all-time favorites is the ever mad genius, Alton Brown.This is his recipe with a few tweaks nothing to much as why mess with greatness.This is a basic recipe with a roux and don't skip on that, its what makes this recipe incredible.This isn't a very healthy recipe, but so worth the calories. We made this for Shavous with fish and lots of salads, so semi justifying the indulgence. So go ahead and plan a dairy feast for the summer and add this delectable cheesy delight. Until next time, keep whisking up love and happiness to those around you,

Sam

Ingredients

• 1/2 pound pasta of choice
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon  mustard
• 3 cups milk
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper

Topping:

• 3 tablespoons butter
• 1 cup panko bread crumbs

How To:

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. 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,  and paprika. Simmer for ten minutes .
4.  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.
5. 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.