Imen Alton Brown Mac and Cheese Recipe is made with elbow macaroni, cheddar cheese, Monterey jack cheese, half and half, ground mustard, and paprika. This recipe creates a creamy, cheesy baked macaroni dish with a crispy topping. It takes about 1 hour and 5 minutes to prepare and serves 6.
Alton Brown Mac and Cheese Recipe Ingredients
- 8 ounces elbow macaroni
- 1 tablespoon plus 1/2 teaspoon kosher salt, divided
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 tablespoon ground mustard
- 1 teaspoon smoked or regular paprika
- 3 cups half and half
- 4 ounces sharp cheddar cheese, grated
- 5 ounces Monterey jack cheese, grated
- 1/2 teaspoon freshly ground black pepper
TOPPING
- 3 ounces Monterey jack cheese, grated
- 3 tablespoons unsalted butter, melted
- 1 cup panko breadcrumbs
How To Make Alton Brown Mac and Cheese Recipe
- Preheat Oven: Heat oven to 350ºF and grease a 4-quart casserole or souffle dish.
- Cook the Pasta: Place macaroni and 1 tablespoon salt in a 4-quart pot, barely cover with cold water, and bring to a boil. Cook until al dente, about 9–10 minutes. Drain but do not rinse.
- Make the Roux: Melt butter in a saucepan over medium heat, whisk in flour, and cook until pale blond, about 3 minutes.
- Add Spices and Liquid: Stir in mustard and paprika, cook for 1 minute. Whisk in half and half, raise heat to medium-high, and cook until slightly thickened, about 7–8 minutes.
- Add Cheese and Pasta: Remove from heat, stir in cheese, remaining salt, and pepper. Fold in cooked macaroni and transfer to prepared dish.
- Top and Bake: Sprinkle with extra cheese. Mix breadcrumbs with melted butter and spread over the top. Bake for 15–20 minutes until golden.
- Cool and Serve: Let cool for 5 minutes before serving.
Recipe Tips
- Use Freshly Grated Cheese: It melts more smoothly than pre-shredded varieties.
- Don’t Overbake: Keep the top golden without drying out the interior.
- Add a Kick: A dash of hot sauce or cayenne can add a spicy twist.
- Customize the Cheese: Try swapping in Gruyère or Fontina for different flavor profiles.
- Use Panko for Crunch: Panko breadcrumbs create a perfectly crispy topping.
What To Serve With Mac and Cheese
This creamy mac and cheese pairs well with roasted vegetables, grilled chicken, a fresh green salad, or barbecue ribs. For drinks, serve with iced tea or a light beer.
How To Store Mac and Cheese
Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: Freeze in portions in airtight containers for up to 2 months. Reheat in the oven or microwave.
Mac and Cheese Nutrition Facts
- Calories: 520
- Total Fat: 30g
- Saturated Fat: 18g
- Carbohydrates: 40g
- Sugar: 5g
- Protein: 20g
- Sodium: 680mg
FAQs
Can I make this ahead of time?
Yes, assemble it and refrigerate, then bake just before serving.
What cheese works best for mac and cheese?
A mix of sharp cheddar and Monterey jack balances flavor and creaminess.
Can I skip the breadcrumb topping?
Yes, but it adds a satisfying crunch that contrasts the creamy pasta.
How can I make it spicier?
Add a pinch of cayenne or a dash of hot sauce to the cheese sauce.
Is this recipe kid-friendly?
Absolutely—it’s creamy, cheesy, and not too spicy.
Try More Recipes:
Alton Brown Mac And Cheese Recipe
Description
A rich, creamy baked mac and cheese with a crisp panko topping.
Ingredients
TOPPING
Instructions
- Preheat oven to 350ºF and grease a 4-quart casserole dish.
- Cook macaroni with 1 tablespoon salt in a pot with just enough water to cover. Boil 9–10 minutes until al dente. Drain without rinsing.
- Melt butter in a saucepan, whisk in flour, and cook 3 minutes.
- Add mustard and paprika, cook 1 minute more.
- Whisk in half and half, cook until slightly thickened, 7–8 minutes.
- Remove from heat, stir in cheeses, remaining salt, and pepper.
- Fold in macaroni and pour into prepared dish.
- Top with more cheese and buttered panko breadcrumbs.
- Bake for 15–20 minutes until golden. Cool 5 minutes before serving.
