Baked Macaroni and Cheese

A classic baked mac and cheese with a creamy mustard-spiked cheddar sauce and a buttery panko crust.

Ingredients

• 1/2 pound elbow macaroni
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 tablespoon powdered mustard
• 3 cups whole milk
• 1/2 cup finely diced yellow onion
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar cheese, shredded
• 1 teaspoon kosher salt

Freshly ground black pepper

• 3 tablespoons unsalted butter, melted (for topping)
• 1 cup panko breadcrumbs

Directions

1. Heat the oven to 350 degrees F and bring a large pot of salted water to a boil.
2. Cook the macaroni to just shy of al dente, then drain and set aside.
3. Melt 3 tablespoons butter in a saucepan over medium heat, whisk in the flour and mustard, and cook for about 5 minutes until pale and smooth.
4. Whisk in the milk, onion, bay leaf, and paprika, raise the heat slightly, and simmer 10 minutes until thickened; remove the bay leaf.
5. Beat the egg in a bowl, temper it with a little hot sauce, then whisk it back into the pot.
6. Stir in three-quarters of the cheddar along with the salt and pepper until smooth.
7. Fold the macaroni into the sauce and pour into a buttered 2-quart baking dish.
8. Top with the remaining cheese, then scatter on the panko tossed with the melted butter.
9. Bake 30 minutes until bubbling, then broil briefly for a golden crust; rest 5 minutes before serving.

Notes

Alton Brown’s most-requested comfort recipe; the tempered egg gives the sauce extra body.