Baked Mac & Cheese


    1. 1 pound tinkyada elbow macaroni
    2. 6 tablespoons butter
    3. 6 tablespoons Bob’s AP GF flour
    4. 2 tablespoon powdered mustard
    5. 6 cups milk
    6. 2 bay leafs
    7. 1 teaspoon paprika
    8. 2 large eggs
    9. 24 ounces sharp cheddar, shredded
    10. 2 teaspoon kosher salt
    11. Fresh black pepper
    12. Topping:
    13. 6 tablespoons butter
    14. 2 cup GF bread crumbs (or corn meal)


Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

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.

Based on Alton Brown’s Baked Mac & Cheese

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