Friday, September 27, 2013

Food Network’s #1 Recipe

My best friend Katie, whom I met in college, is one of my pledge sisters, & was a bridesmaid in my wedding, gets me the subscription to the Food Network Magazine every year for Christmas.  This is seriously the perfect gift for me, and it keeps on giving throughout the year.  Every time I open a new issue it makes me think of her.  Thank you Katie!!!

Ok I’m done being sappy!  In last month’s issue, there was an article celebrating the anniversary of the Food Network and they shared 20 unknown facts about the company.  The number one fact was the most viewed and requested recipe, Alton Brown’s Mac and Cheese.  So of course I had to try it!  Holy cannoli! This mac and cheese is life-changing; seriously, a deal breaker!  No wonder it is the most viewed recipe!  This stuff is so delicious I had it for breakfast one morning!

I wish I could take credit for this recipe, but nothing this tasty has ever come out of my kitchen.  You must try this!!! I noted my changes to the recipe in case you want to try this exactly the way I did.Baked Macaroni and Cheese; Alton Brown
Alton Brown’s Mac and Cheese
Ingredients:
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 OMIT
1 bay leaf OMIT
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper

Topping:
3 tablespoons butter
1 cup panko bread crumbs

Directions:
  1. Preheat oven to 350 degrees.
  2. In a large pot of boiling, salted water cook the pasta to al dente.
  3. 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.
  4. 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.It will look really soupy (like you did sometime wrong) when you put it in the dish, but after you bake it, it will be fine :-)
  5. Melt the butter 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.
I promise you will fall in love with this recipe.  
It’s so yummy!!!
Have a great weekend friends!!!
xoxo Darby

12 comments :

Ashley Barnhill said...

What a fun fact!! This sounds/looks so good!!

Joy said...

Making this asap! And I love the idea of giving a Food Network Subscription for a Christmas gift... now who can I mark off my list?

Lauren said...

Powdered mustard sounds like the secret ingredient... interesting. I am always looking for a real mac and cheese recipe so I may have to give this a shot. Thanks for sharing!

SMD @ lifeaccordingtosteph said...

That's how I make mine, and I got my ways from my Mom. Except I don't use an egg.

Dry mustard is the secret ingredient!

Rachelle @ Inner Loop Adventures said...

Oh this looks so delicious! And easy, which is a bonus :) I'm totally pinning this and making it soon. Is it made in an 8 or 9 inch dish? That could be dangerous because Walt and I would polish that off in one night!

Lauren said...

This looks so, so good! I have yet to find a baked mac 'n cheese recipe that actually turns out as good as it looks in the picture, so I may have to try this one! Thanks for sharing :)

Jessica K said...

Perfect side for Thanksgiving! I love the cripsy topped mac n cheese! :)

Eliza said...

WHYYYY must dairy make me so sick?! I want to make this and eat it all up so bad!

Eliza said...

WHYYYY must dairy make me so sick?! I want to make this and eat it all up so bad!

Amber said...

YUM! I wanna try this! Thanks for sharing :)

Ashley R said...

Oh man, I need to try these. Mac N Cheese is dreamy enough, so I can't imagine how amazing this would be!

Nicolthe pickle said...

I made this, and it was lovely. But after it was baked my sauce was all curdled. Is it supposed to be like that? I did temper the egg, and it was smooth and creamy when I poured it in.

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