Ingredients
* Can't find panko? Coarsely chop 2 cups of seasoned salad croutons as a substitute.
Method
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1Make the Roux
Melt 3 tbsp butter in a saucepan over medium heat until the bubbling and foaming subsides — you want the water to cook off. Whisk in 3 tbsp flour completely. Reduce to low and cook, stirring, until the mixture turns a pale blonde color, about 2–3 minutes.
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2Build the Béchamel
Stir in the mustard powder, paprika, bay leaf, and salt. Pour in the 3 cups milk in a slow stream, whisking constantly. Bring to a gentle simmer and cook for 10 minutes, stirring often, until slightly thickened.
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3Add Egg & Cheese
Discard the bay leaf. Beat 1 egg, then temper it by slowly ladling some hot sauce into it while whisking before adding back to the pot — this prevents scrambling. Stir in ¾ of the shredded cheddar until melted. Season with salt and black pepper. Fold in the cooked macaroni.
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4Assemble & Bake
Pour the mixture into a greased casserole dish. Scatter the remaining ¼ cheese on top. Melt the topping butter, toss with the panko breadcrumbs, and spread evenly over the surface.
Bake at 350 °F for 30 min
Bake until the top is deep golden brown and the edges are bubbling. Rest 5 minutes before serving.
Alton's Wisdom
- Cook your pasta just to al dente — it'll keep cooking in the oven. Slightly underdone is perfect here.
- Tempering the egg is the key step most people skip. A scrambled-egg sauce is not what we're after.
- Grate your own cheddar. Pre-shredded cheese has anti-caking agents that make the sauce grainy.
- The mustard powder doesn't make it taste like mustard — it amplifies the cheese flavor. Don't skip it.