I found this Alton Brown baked macaroni and cheese recipe and I altered it so I could eat it and it worked out wonderfully. This is the best macaroni and cheese I've had so far. I thought I would pass along the recipe.
Baked Macaroni and Cheese
Recipe courtesy Alton Brown
Prep Time:20 min
Cook Time:45 min
Serves:6 to 8 servings
Ingredients
* 1/2 pound elbow macaroni
* 3 tablespoons butter (I used canola oil you could use dairy free butter but it doesn't agree with me)
* 3 tablespoons flour
* 1 tablespoon powdered mustard
* 3 cups milk (Soy milk)
* 1/2 cup yellow onion, finely diced
* 1 bay leaf
* 1/2 teaspoon paprika
* 1 large egg (1/4 cup egg beaters)
* 12 ounces sharp cheddar, shredded (use soy or rice cheese, I used rice)
* 1 teaspoon kosher salt
* Fresh black pepper
Topping:
* 3 tablespoons butter (I omitted this but if you can tolerate dairy free butter than use it.)
* 1 cup panko bread crumbs
Directions
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
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, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. 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.
Melt the butter (or heat oil) 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.
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Baked Macaroni and Cheese
