Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Tyson’s Favorite Mac & Cheese

on 2012 February 20

This is Tyson’s favorite mac & cheese recipe – pure Cheddar with crisp, crunchy Panko bread crumbs on top. 🙂


1/2 pound elbow macaroni
6 tablespoons butter, divided
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
1 cup panko bread crumbs


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 3 tablespoon of 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 or so, until the sauce has become thick and creamy.  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 remaining 3 tablespoons of 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.

From Baked Macaroni and Cheese by Alton Brown.


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