Alton Brown's Baked Mac & Cheese

This recipe is cheesy bliss, Reader. Last night I was in the mood to bake something gooey in my ramekins and a co-worker suggested this incredible Alton Brown recipe. She was spot-on. We're never going back to the cheap, boxed stuff again. Incidently, this was the first time I've ever 'tempered' an egg or made a roux without supervision. Both came off without a hitch and now I'm ready to embark on a whole new world of sauce-making! Will keep you posted.

Alton Brown's Baked Mac & Cheese

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

For the Topping:
3 tablespoons butter
1 cup bread crumbs

Preheat oven to 350 degrees.
Boil water in a large pot and cook pasta just until it's al dente.
In a separate pot, melt the butter.
Make a roux by whisking together flour and mustard (no lumps!). Stir for about five minutes.
Add milk, onion, bay leaf, and paprika. Simmer for ten minutes. Then remove bay leaf.
Temper in the egg. Stir in 3/4 of your cheese (rest is for topping). Season with salt and pepper to taste.
Fold cheese mixture into macaroni.
Dish the macaroni into medium-size ramekins for individual servings or one large casserole dish. Top with remaining cheese.

For the topping:
Melt butter in a small pan, then add bread crumbs and stir until coated.
Sprinkle over ramekins or casserole dish.
Place ramekins on cookie sheet and bake for 30 minutes.
Remove from oven and rest for five minutes before serving.
Serves 6-8.

For the official Food Network version, click here.