{"id":49,"date":"2008-10-24T02:55:01","date_gmt":"2008-10-24T02:55:01","guid":{"rendered":"http:\/\/www.kpratt.net\/?p=49"},"modified":"2009-01-28T03:36:20","modified_gmt":"2009-01-28T03:36:20","slug":"baked-macaroni-and-cheese","status":"publish","type":"post","link":"http:\/\/www.kpratt.net\/?p=49","title":{"rendered":"Baked Macaroni and Cheese"},"content":{"rendered":"<p>Just made this: <a href=\"http:\/\/www.foodnetwork.com\/recipes\/alton-brown\/baked-macaroni-and-cheese-recipe\/index.html\">Food Network Baked Macaroni<\/a>  Currently baking&#8230;  Update with the results.<br \/>\n<strong>UPDATE:<\/strong><\/p>\n<p>Burnt the roux just a bit which didn&#8217;t really help the taste.  And it could&#8217;ve done with some spices to it.<\/p>\n<p>Recipe: Solid B+<br \/>\nPreparation: Weak B<br \/>\n<!--more--><\/p>\n<p>Ingredients<\/p>\n<p>    * 1\/2 pound elbow macaroni<br \/>\n    * 3 tablespoons butter<br \/>\n    * 3 tablespoons flour<br \/>\n    * 1 tablespoon powdered mustard<br \/>\n    * 3 cups milk<br \/>\n    * 1\/2 cup yellow onion, finely diced<br \/>\n    * 1 bay leaf<br \/>\n    * 1\/2 teaspoon paprika<br \/>\n    * 1 large egg<br \/>\n    * 12 ounces sharp cheddar, shredded<br \/>\n    * 1 teaspoon kosher salt<br \/>\n    * Fresh black pepper<\/p>\n<p>Topping:<\/p>\n<p>    * 3 tablespoons butter<br \/>\n    * 1 cup panko bread crumbs<\/p>\n<p>Directions<\/p>\n<p>Preheat oven to 350 degrees F.<\/p>\n<p>In a large pot of boiling, salted water cook the pasta to al dente.<\/p>\n<p>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&#8217;s free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p>Remember to save leftovers for fried Macaroni and Cheese.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Just made this: Food Network Baked Macaroni Currently baking&#8230; Update with the results. UPDATE: Burnt the roux just a bit which didn&#8217;t really help the taste. And it could&#8217;ve done with some spices to it. Recipe: Solid B+ Preparation: Weak B<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[39],"class_list":["post-49","post","type-post","status-publish","format-standard","hentry","category-food","tag-food-recipes-macaroni"],"_links":{"self":[{"href":"http:\/\/www.kpratt.net\/index.php?rest_route=\/wp\/v2\/posts\/49","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.kpratt.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.kpratt.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.kpratt.net\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.kpratt.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=49"}],"version-history":[{"count":0,"href":"http:\/\/www.kpratt.net\/index.php?rest_route=\/wp\/v2\/posts\/49\/revisions"}],"wp:attachment":[{"href":"http:\/\/www.kpratt.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=49"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.kpratt.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=49"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.kpratt.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=49"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}