One of my favourite comfort food, a good Mac & Cheese isn't exactly THAT difficult. Of all the recipes available, my personal vote goes to the host of Iron Chef America - Alton Brown. This is a more complicated recipe as compared to the rest but the satisfying dish thereafter is definitely worth the extra effort. What you really need in a good Mac & Cheese is a good block of mature Cheddar cheese in order to create that intense flavour. Please do not ever attempt to subsititute it with packet cheddar cheese slices, those are processed cheese and are in no way suitable for cooking.
Serves 2
Ingredients:
1/2 packet macaroni
2 tablespoons butter
1 tablespoon plain or all purpose flour
1 teaspoon Dijon mustard
1 cup milk
1 yellow onion, minced
1 bay leaf
1/4 teaspoon paprika
1 egg, beaten
1 cup cheddar cheese, grated
1/2 cup breadcrumbs
salt and pepper
Method:
Preheat oven to 180 degrees celsius.
Cook macaroni in salted boiling water for 2 minutes lesser than packet instructions. Drain and set aside.
Heat a pot on low heat and melt 1 tablespoon of butter. Add in 1 tablespoon of flour and mix them evenly for about 3 minutes.
Whisk in 1 cup of milk, the minced onion, 1 bay leaf, 1 teaspoon of mustard, 1/4 teaspoon of paprika and bring to boil. Lower heat to simmer for about 10 minutes.
Pour in the beaten egg, 3/4 cup of the grated cheddar cheese and mix evenly. Add in the cooked macaroni and season with salt and pepper.
Pour the mixture into a baking dish and sprinkle with the remaining 1/4 cup of cheese.
In a separate pan, melt 1 tablespoon of butter and add in breadcrumbs. Toss until the breadcrumbs are coated with the butter.
Cover the macaroni and cheese with the prepared breadcrumbs and bake in the oven for 30 minutes or until the sauce is bubbling. Rest for 5 minutes before serving.
