Kraft Macaroni and Cheese is a magical substance. Having eaten so many boxes in my childhood, I developed an almost religious connection with those blue boxes. The challenge of adding just the right amounts of milk and butter became a culinary art. Most of the time I’d eat a whole box myself. Once I started, I simply lacked the willpower to stop. The unnaturally orange cheese powder still seems more like cheese than real cheese. More of a drug than a food, I’m surprised I never broke down and snorted lines of cheese powder. I imagine that the macaroni, milk and butter just dilute the stimulating effects of Yellow 5, Yellow 6, and Milk Protein Concentrate.
In an effort to redefine macaroni and cheese in my head, a friend and I made this baked mac and cheese. With sautéed Michigan zucchini, yellow pepper and mushrooms on the side, macaroni and cheese can be a real meal after all. This is also one of those rare dishes that tastes better as left-overs. Don’t be afraid pay a little more for a good cheese; we used Tillamook sharp cheddar. We also skipped a few ingredients (powdered mustard, bay leaf) with no ill effects. Be creative with your seasonings!
From The Food Network:Baked Macaroni 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
- 1 bay leaf
- 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
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 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.
