Sandra This Alton Brown Macaroni and Cheese is a creamy and custardy recipe, which calls for sharp cheddar cheese and a secret tempered egg. It’s the ultimate baked comfort food, ready in about 1 hour.
Alton Brown Macaroni and Cheese Ingredients
For the Pasta and Sauce
- ½ pound (225g) elbow macaroni
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 1 tbsp powdered mustard (dry mustard)
- 3 cups whole milk
- ½ cup yellow onion, finely diced
- 1 bay leaf
- ½ tsp paprika
- 1 large egg, beaten
- 12 oz sharp cheddar cheese, shredded (approx. 3 cups)
- 1 tsp kosher salt
- Freshly ground black pepper
For the Topping
- 3 tbsp unsalted butter, melted
- 1 cup Panko breadcrumbs
How To Make Alton Brown Macaroni and Cheese
- Cook the pasta: Preheat oven to 350°F (175°C). Bring a large pot of salted water to a boil. Add the elbow macaroni and cook until al dente (usually about 2 minutes less than the package directions). Drain and set aside.
- Make the roux: While the water heats, melt 3 tablespoons of butter in a large saucepan over medium-low heat. Whisk in the flour and the powdered mustard. Keep whisking for about 5 minutes until the mixture is smooth and free of lumps.
- Infuse the milk: Stir in the milk, diced onion, bay leaf, and paprika. Simmer gently for 10 minutes to allow the onion and bay leaf to infuse flavor into the sauce.
- Temper the egg: Remove the bay leaf. In a small bowl, beat the egg. Slowly pour about 2-3 tablespoons of the hot milk mixture into the egg while whisking constantly. This warms the egg up so it doesn’t scramble. Then, whisk the warmed egg mixture back into the main pot of sauce.
- Melt the cheese: Stir in 3/4 of the shredded cheese (reserving some for the top, if desired, though Alton usually mixes it all in). Season with salt and pepper. Stir until the cheese is melted and the sauce is smooth.
- Combine and assemble: Fold the cooked macaroni into the cheese sauce. Pour the mixture into a 2-quart casserole dish.
- Add the topping: In a small bowl, mix the melted butter with the Panko breadcrumbs. Sprinkle the breadcrumb mixture evenly over the top of the macaroni.
- Bake until bubbly: Bake for 30 minutes. Remove from the oven and let it rest for 5 minutes before serving.
Recipe Tips
- Why add an egg: This is Alton Brown’s signature trick. The egg creates a custard-like consistency that makes the sauce richer and creamier than a standard béchamel sauce, without breaking or becoming oily.
- Tempering is key: Do not skip the tempering step (Step 4). If you pour the raw egg directly into the boiling sauce, you will end up with scrambled egg soup.
- Shred your own cheese: Pre-shredded cheese contains anti-caking agents (like potato starch) that prevent it from melting smoothly. For a silky sauce, buy a block of sharp cheddar and grate it yourself.
- The onion factor: The diced onion provides a subtle savory depth. If you have picky eaters who hate texture, you can grate the onion so it melts away, or strain the sauce before adding the cheese.
What To Serve With Alton Brown Macaroni and Cheese
This rich side dish pairs well with roasted meats and green vegetables.
- Roasted Chicken: A classic family dinner pairing.
- Meatloaf: The ultimate comfort food duo.
- Steamed Broccoli: Cuts through the richness of the cheese.
- Glazed Ham: The salty-sweet ham complements the sharp cheddar.
How To Store Alton Brown Macaroni and Cheese
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: You can freeze the baked mac and cheese for up to 2 months. Thaw overnight in the fridge.
- Reheat: Reheat in the oven at 350°F covered with foil, or in the microwave with a splash of milk to loosen the sauce.
Alton Brown Macaroni and Cheese Nutrition Facts
- Calories: 640kcal
- Protein: 24g
- Carbohydrates: 45g
- Fat: 38g
- Saturates: 22g
- Sugar: 6g
- Salt: 1.1g
Nutrition information is estimated per serving (based on 6 servings).
FAQs
Why use dry mustard?
Dry mustard (powdered mustard) acts as an emulsifier and adds a sharp, tangy background note that enhances the flavor of the cheddar cheese without making the dish taste like hot dog mustard.
Can I double this recipe?
Yes, but you will need a 9×13 inch baking dish. Keep the cooking time roughly the same, just watch for the topping to turn golden brown.
Can I use regular breadcrumbs?
You can, but Panko (Japanese breadcrumbs) are larger and flakier, providing a much better crunch that stays crispy longer than fine breadcrumbs.
Alton Brown Macaroni and Cheese Recipe
Description
The iconic “Good Eats” baked mac and cheese featuring a silky, egg-tempered cheese sauce, infused with onion and bay leaf, and topped with crispy buttery Panko.
Ingredients
Instructions
- Cook macaroni until al dente; drain.
- Make a roux with butter, flour, and mustard.
- Whisk in milk, onion, bay leaf, and paprika; simmer for 10 minutes.
- Temper the egg with hot sauce, then whisk back into the pot.
- Remove bay leaf and stir in cheese until melted.
- Combine sauce and pasta in a casserole dish.
- Top with buttered Panko breadcrumbs.
- Bake at 350°F for 30 minutes.
Notes
- Tempering the egg involves slowly adding a small amount of the hot liquid to the beaten egg to raise its temperature gently before adding it back to the main pot, preventing it from scrambling.
- Using sharp or extra-sharp cheddar is essential because the white sauce (béchamel) dilutes the flavor; mild cheddar will result in a bland dish.
- The bay leaf adds a subtle floral and herbal note that cuts through the heaviness of the dairy, a classic French technique applied to this American staple.
Alton Brown Macaroni and Cheese Recipe
