D loves macaroni and cheese. He just cooks macaroni and melts Kraft cheese slices into it and adds milk. I am not a huge fan...but I wanted to make something he'd like for Thanksgiving. So, I went in search of a creamy mac and cheese recipe. All the recipes I found for "creamy" versions had Velveeta or condensed cheese soup in them. I didn't want to use processed cheese this time, so I kept looking.
Baked Macacroni and Cheese from Alton Brown (I doubled the recipe below for a crowd of 27)
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 (could be omitted)
1/2 teaspoon paprika
12 ounces sharp cheddar cheese, shredded
1 teaspoon salt
Preheat oven to 350. Boil a large pot of water, then salt and place the pasta in the water. Cook until al dente. While the past cooks, melt the butter in a separate pot. Whisk in the flour and mustard. Keep moving for 5 minutes (Mine was VERY thick almost immediately, so I didn't go for five minutes). Get all the lumps out. Stir in the milk, onions, and paprika. Simmer for 10 minutes. Crack the egg into a small bowl and pour a small amount of the milk mixture into that bowl, whisking quickly to temper the egg. Once tempered, pour the egg into the milk mixture. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the cheese mixture and pour into a 2-quart casserole dish. Top with the remaining cheese. Place into oven and bake for 30 minutes. Enjoy!