Baked Macaroni and Cheese

Author: Mason Bryant
Time To Cook (in minutes): 30
Tags: pasta, dinner, lunch, cheese

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1 lb pasta (shells, elbow macaroni, spirals, or whatever)
8 oz Monterrey Jack cheese
8 oz cheddar cheese
6 oz butter
1.5 c panko
3 teaspoon salt
1 pinch cayenne powder
1 egg
1 tsp mustard powder
0.5 c half and half

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Boil the pasta according to the instructions on the package with a bit of salt.

While the pasta is boiling, grate the cheese. I use a food processor for this because I'm a very lazy person, but you can use a box grater if you are into that sort of thing. Set it aside when you are done.

Mix the egg, mustard powder (you can use a table spoon of mustard if you don't have any mustard powder, it works out ok), cayenne, and a bit of salt in a bowl.

Make the breadcrumbs by adding half the butter to a frying pan. Let it melt and when it just starts to boil, throw in the breadcrumbs and a good bit of salt. Stir it until the breadcrumbs start to get brown (they should be a very light brown at most) and turn off the heat. Mix in a small amount (maybe an ounce or two) of the cheese and let it melt into the breadcrumbs.

The pasta should be done boiling by now. First turn the broiler on so it'll be hot when you are done.

Drain the pasta and put it back in the pan you used to boil it. Add the rest of the butter and the rest of the cheese. Mix this until the butter and cheese are melted. Now add the egg / milk mixture and mix it well.

Pour this whole thing into an oven safe casserole dish and top with the breadcrumb mixture. Leave this under the broiler on the middle rack for about 5 minutes. You'll need to watch it to make sure that the breadcrumbs don't burn. If any of them start to, turn off the oven, it is done.

Title: Baked Macaroni and Cheese
Source: http://tiny-kitchen.blogspot.com/2008/09/author-mason-bryant-time-to-cook-in.html
Guid: http://tiny-kitchen.blogspot.com/2008/09/author-mason-bryant-time-to-cook-in.html