Mac and Cheese
Prep time
Cook time
Total time
Adapted from Alton Brown
Serves: 6 servings
  • 12 ounces elbow macaroni, or other, your choice
  • 3 tablespoons butter
  • ½ cup yellow onion, finely diced
  • 3 tablespoons flour
  • 3 cups milk
  • 10 ounces sharp cheddar, shredded
  • 2 ounces Stilton cheese crumbled
  • ground white pepper, to taste
  • kosher or sea salt, to taste
  • paprika to taste, or about ¼ teaspoon
  • Topping:
  • 1 cup panko bread crumbs
  • 3 tablespoons butter
  1. Preheat oven to 350 degrees F.
  2. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pan, melt the butter and sauté the onions until soft and translucent. Stir in the flour and mustard and keep it moving for about five minutes.
  3. Whisk in the milk. Simmer for five or so minutes whisking constantly until it thickens then fold in the cheese. Season with salt, pepper, and paprika. Fold the macaroni into the mix and pour into a 2-quart casserole dish.
  4. 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. Remember to save leftovers for fried Macaroni and Cheese.
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