So I decided to look around the internet for a baked recipe. I came across Alton Brown's recipe. It is made with Panko Bread crumbs. Panko is a Japanese type of light, crisp breadcrumb. It creates a crunchy crust because it is coarser than most breadcrumbs.
I liked this recipe because it was simple and thought it would be tasty. The simple part was right, except we did have to look up how to Temper an egg. Which in case you don't know either: it is when you take the egg and slowly add the warmer ingredients to it until the egg is at the same temperature and that way you don't scramble the egg by adding it in directly to the warm mixture.
We did get to make a Roux which was fun. We did this before for the souffle and it seems a bit much for mac and cheese but it makes us feel fancy.
|This is the onions, paprika, creams and everything mixed together. Doesn't look to yummy, does it?|
Lessons learned: More Cheese = Better Mac N Cheese? Who knows? We will have to try again. Might have to just change it up and go with Gold Fish Crackers.