Nalbone Family Recipes

This recipe collection began as a way to back up my mother's recipe collection that she has collected in a black binder since the 1950's. Maggie and I are also adding recipes that we want to keep track of, so this will become our family go to location for storing and finding our recipes

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Casserole, Cheddar, Cheese, Comfort food, Side Dishes

Baked Macaroni and Cheese

Recipe PictureSource: Recipe courtesy Alton Brown
Show: Good Eats Episode: For Whom the Cheese Melts 2

Servings: 6

Preparation Time: 20 minutes
Start to Finish Time: 1 hour 5 minutes

Remember to save leftovers for fried Macaroni and Cheese.


  • 1/2 pound elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon dry mustard
  • 3 cups milk
  • 1/2 cup yellow onion, finely diced
  • 1 bay leaf
  • 1/2 teaspoon paprika
  • 1 large egg
  • 12 ounces sharp cheddar cheese, shredded
  • 1 teaspoon kosher salt
  • Fresh Black Pepper Topping:
  • 3 tablespoons butter
  • 1 cup panko


  1. Preheat oven to 350 degrees F.
  2. In a large pot of boiling, salted water cook the pasta to al dente.
  3. 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.
  4. 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.
  5. Melt the butter in a sauté 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.

Cuisine: American

Copyright: © 2010 Television Food Network G.P.

Per Serving (excluding unknown items): 617 Calories; 36g Fat (53.1% calories from fat); 26g Protein; 46g Carbohydrate; 2g Dietary Fiber; 142mg Cholesterol; 885mg Sodium. Exchanges: 2 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk; 5 1/2 Fat.

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