I'm always trying new mac & cheese recipes because I love it! Tonight, we wanted a yummy side to go with our Morningstar Farms chickn' patties. I came across this recipe from Oishii which originally came from Food Network's Alton Brown of Good Eats. I omitted the chorizo that Brianna added to her version of the recipe, as well as the onion, but it tasted delicious! I can't wait for lunch tomorrow so I can eat the leftovers!
8 ounces Pasta (we used medium shells because we had exactly that much left in a box)
3 tablespoons Butter (we only used 2)
3 tablespoons Flour
1 tablespoon Powdered Mustard
1/2 teaspoon Paprika
1/2 teaspoon Cayenne Pepper
3 cups Milk
9 ounces Sharp Cheddar Cheese
1 teaspoon Salt
1/2 teaspoon Black Pepper
3 ounces Sharp Cheddar Cheese
3 tablespoons Butter, melted (we omitted the butter and it still turned out fine)
1 cup Panko
Cook pasta according to package directions, drain, and rinse with cold water to stop the cooking. Set it aside. Meanwhile, melt the butter in a 3 quart saucepan over medium heat. Whisk in the flour and cook until the mixture is a pale blond color, stirring occasionally, for about 3 minutes. Whisk in the mustard, paprika, and cayenne. Whisk in the milk and cook, whisking constantly, for about 7-8 minutes or until slightly thickened. Remove the mixture from the heat. In a small bowl, lightly beat the egg. Add a few ounces of the hot milk mixture and whisk to combine. This step is important because it tempers the egg so that it does not curdle or scramble when you add it to the hot pan. Whisk the egg mixture back into the milk mixture. Stir in the cheese, salt, and pepper. Fold in the pasta and then pour the mix into a 4 quart casserole dish. Top the casserole with the remaining 3 ounces of cheese. Toss the 3 tablespoons of melted butter with the panko. Sprinkle them over the cheese. Bake at 350 degrees for 30 minutes. Broil for the last minute if you want the top to be more golden brown. Cool for 5 minutes and serve.