I have decided to start a Cookbook Challenge! In terms of the challenge I want to practice my food blogging. I want to become a better photographer, and convey the recipes in a friendly tone.
To start off, I thought “The Early Years” would be a perfect stepping off point for my new endeavor. I saw Alton Brown’s stage tour a month ago, and I have been itching to get into the kitchen more.
Macaroni and Cheese
- 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
- 1/2 teaspoon paprika
- 1/2 teaspoon nutmeg
- 1 large egg
- 12 ounces sharp cheddar, shredded
- 1 teaspoon kosher salt
- Fresh black pepper
- 1/2 T butter, melted
- 1/2 Cup Breadcrumbs
Preheat oven to 350′ F
Boil water with a pinch of salt. Add noodles and cook until al dente. Drain pasta.
In saucepan, melt butter and sauté onion until translucent over med-low heat. Add flour and whisk roux for 3 minutes. Add mustard, paprika, and nutmeg. Slowly whisk in milk. Simmer until thick, 5-7 minutes. Remove from heat
In bowl, whisk egg. Add a stream of heated milk into the egg. Whisk and incorporate egg back into saucepan. This is called tempering. Add cheese and stir. Add pasta and coat with sauce.
Pour the macaroni and sauce into a 13X9 in. pan.
Mix together melted butter and breadcrumbs. Top Macaroni with mixture.
Cook in oven for 30 minutes, or until browned.(Alton Browned?)
This recipe was derived from Good Eats : The Early Years by Alton Brown
Do not allow watching food to replace making food. – Alton Brown
Or in my case. Do not allow reading about food replace the making of food.