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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Side Dishes
Baked Macaroni and Cheese
Prep Time: one and a half hours
Serves: 8
Directions:
Preheat oven to 350 degrees F (180 degrees C). Cook macaroni according to the package instructions and drain. As macaroni is cooking, in a separate pot melt one and a half tablespoons butter. Slowly whisk in the flour and mustard over a few minutes to avoid lumps. Then, slowly stir in the milk, onion, bay leaf, and paprika. Simmer for 10 minutes and remove bay leaf. Stir in the egg, one cup of cheese and season with the salt and fresh pepper. Once the macaroni is cooked and drained, fold into the mixture and pour into a casserole dish. Top the macaroni mixture with remaining cheese. Melt 1/2 tablespoon butter in a small saucepan and add bread crumbs to coat. Sprinkle top of casserole with bread crumbs and bake for 30 minutes. Remove from the oven and wait about 5 minutes before serving.
Ingredients:
3 cups 1 percent low-fat milk
1 large egg
2 Tbsp butter
1-1/2 cup low-fat shredded cheddar cheese
1 bay leaf
1 Tbsp powdered mustard
1/2 tsp paprika
black pepper to taste
1/8 tsp salt
1/2 cup diced onions
1 cup bread crumbs
2-1/2 Tbsp flour
8 oz elbow macaroni
TOP CHEF
Season 4 - Chicago
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