Happy weekend!!!! Super exciting news guys! My funfetti cake pops last week were one of the featured recipes on the weekend showoff party at Ladybird Ln.
Today the recipe that I am sharing with you is a far cry from cake pops. Last Thanksgiving (yes, I celebrate Thanksgiving while in England) I made Mac ‘n Cheese as a side dish. And it was one of the best gastronomic discoveries in Sam’s life (besides green bean casserole). He absolutely loves it- literally can’t get enough.
Baked Mac ‘n Cheese
Adapted from Alton Brown’s Recipe
5 tablespoons butter
3 tablespoons flour
1 tablespoon mustard powder
3 cups milk
1/2 yellow onion
1 bay leaf
1/2 teaspoon paprika
12 oz cheddar
1 teaspoon kosher salt
1 cup panko breadcrumbs
Preheat oven to 350 F. Cook pasta until it’s al dente. While pasta is cooking, melt 3 tablespoons of butter in a saucepan. Stir in the flour and mustard. Whisk until lump free. Add milk, onion, bay leaf and paprika. Simmer for 10 minutes and remove bay leaf.
Temper in the egg and add 3/4 of the cheese. Season with salt and pepper. Fold macaroni into the cheese. Pour it into a casserole dish. Top with the remaining cheese.
Melt 2 tablespoons of butter in a saute pan and toss breadcrumbs to coat. Cover the mac ‘n cheese in the bread crumbs. Bake for 30 minutes. Let rest for 5-10 minutes.