I Tried Alton Brown’s Baked Macaroni and Cheese Recipe (& Here’s What I Thought) (2024)

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Grace Elkus

Grace Elkus

Grace Elkus was the Deputy Food Director at Kitchn, where she wrote a monthly vegetarian recipe column called Tonight We Veg. She received her culinary arts diploma from The Natural Gourmet Institute.

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updated Oct 15, 2019

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I Tried Alton Brown’s Baked Macaroni and Cheese Recipe (& Here’s What I Thought) (1)

I’m the first to endorse a no-frills, five-ingredient recipe — but I’m also a firm believer that baked mac and cheese shouldn’t be one of them. Sure, it’s doable — tossing noodles in a cheesy béchamel sauce (butter, flour, milk, cheese) will result in a creamy pasta dish — it just won’t have any flavor.

Much to my delight, Alton Brown’s baked mac and cheese is designed with flavor in mind. As he explains in the recipe’s popular Good Eats episode, he adds a number of bold seasonings to keep his roux (a mixture of butter and flour) from tasting like “library paste,” including a full tablespoon of dried mustard powder, a dash of paprika, some chopped onions, and a bay leaf. That said, as I found out, Alton’s actual recipe instructions left a lot to be desired.

How to Make Alton Brown’s Mac and Cheese

Alton Brown’s recipe looks easier than it really is, and that’s because the way it’s written lacks a lot of necessary detail. If you’re a mac and cheese pro, you’ll likely be fine. But if this is your first go-around with the homemade variety, the recipe as written is sort of setting you up for failure. The accompanying Good Eats clip does a much better job of explaining the steps, so you’ll want to watch that first or follow my tips below.

As the pasta cooks, you’ll make a roux: a mix of butter and flour that forms the base of the cheese sauce. Alton asks you to whisk the flour and mustard powder into the melted butter for five minutes. But instead of looking at your timer, watch your roux: it just needs to thicken into a paste and darken slightly in color, which will likely happen before the five minutes are up. If you overcook it, it won’t do as good of a job of thickening the sauce, not to mention your mac and cheese might taste like burnt butter.

You’ll then stir in the milk, onion, bay leaf, and paprika. The cold milk will cause the roux to sputter a bit, so stream it in very slowly. Again, Alton says simmer for 10 minutes, but what you’re really looking for is a thick and creamy sauce, whether that takes exactly 10 minutes or not. Stir it occasionally as it simmers to prevent a film from forming over the top of the milk.

Next up is Alton’s secret ingredient: an egg. In his video, he explains that it adds richness and creaminess, but it must be tempered before you just crack it in. Although the step “temper in the egg” might throw you off, it really just means you need to whisk some of the béchamel into the beaten egg before returning the egg mixture back to the pot, which will prevent it from scrambling when it hits the heat. Finally, you’ll stir in the pasta, top with buttered breadcrumbs, and bake until golden.

What I Thought of the Results

What Alton’s recipe lacked in detail it made up for in flavor. All the seasonings complemented each other for a well-balanced dish, and it totally delivered in the cozy comfort-food department (as any good baked mac and cheese should). Each bite was filled with al dente elbow noodles smothered in a perfectly creamy and cheesy sauce — not too thin, not too thick. The crunchy Panko breadcrumb topping sealed the deal for me. Overall, this was a fantastic mac.

My only other small issue with Alton’s mac and cheese is the addition of onion. I’m not against adding onion to mac and cheese (although I’d never done it before), but he calls for 1/2 cup of chopped onion, which is only about 1/4 of a yellow onion. I hate using that small of an amount of a vegetable — but he’s right that any more would make the dish too onion-y. Next time, I’ll omit it altogether, or opt for a small shallot instead so I can add the whole thing.

If You Make Alton Brown’s Mac and Cheese …

1. Don’t rely on his time estimates alone. Like I mentioned above, you’ll want to pay close attention to your roux and béchamel sauce and watch for indicators (a thickened roux, a creamy, bubbling sauce) rather than rely on the cook times provided. If you’re in a hurry, you can warm the milk in a separate pot before adding it to the roux, which will thicken the sauce more quickly.

2. Melt the butter for the breadcrumbs in the microwave. Instead of dirtying another dish (Alton’s recipe calls for a sauté pan), simply melt the butter in the microwave in a large liquid measuring cup or microwave-safe bowl, then add the breadcrumbs and toss to coat.

3. Broil the mac and cheese for a minute or two before serving. When I pulled this mac and cheese out of the oven, I was underwhelmed by the presentation. The breadcrumbs were only the slightest bit brown, and I was hoping for a super-crispy, golden topping. If you, too, want to serve a more impressive-looking dish, stick the whole thing under the broiler for a minute before serving.

Overall Rating: 8/10

If I was judging on taste alone, I would give Alton a 10/10. But a few frustrations during the prep put this mac at a solid 8.

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I Tried Alton Brown’s Baked Macaroni and Cheese Recipe (& Here’s What I Thought) (2024)

FAQs

How does Gordon Ramsay make the best mac and cheese? ›

Preparation
  1. In a large pot over medium heat, combine the pasta and milk. ...
  2. Once the pasta is cooked, remove the pan from the heat and add the butter, cheddar cheese, salt, and pepper. ...
  3. Divide between serving bowls and top with the bread crumbs.
  4. Enjoy!
  5. All your favorite recipes, stored in one place.
May 4, 2023

Is baked mac and cheese a black thing? ›

For many Black Americans, a hot, baked dish of mac and cheese represents celebration and togetherness. It is brought out on holidays and during celebrations. As a soul food staple, mac and cheese recipes are often passed down through generations and are an integral part of many family histories.

What are the 3 best cheeses for mac and cheese? ›

What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.

How do you make mac and cheese taste better? ›

Here are five tips to elevate your next dinner to include extra flavor and texture.
  1. Add extra cheese to your dish.
  2. Mix in some hot sauce and chicken to make buffalo chicken mac n' cheese.
  3. Add in vegetables like broccoli, cauliflower and spinach.
  4. Sprinkle some bacon bits or breadcrumbs on the top of your dish.
May 21, 2022

Why is my homemade mac and cheese not creamy? ›

Pro Tip: Don't use pre-shredded cheese. Many store-bought shredded cheese brands coat their cheese with an anti-caking agent than can make sauces grainy and less creamy. While it requires a bit of an arm workout, grating your own yields the best texture.

Can I use sour cream instead of milk for mac and cheese? ›

I think sour cream is a great substitute! However, it may change the flavor just slightly. For sour cream, mix it in just like I outlined in the cream cheese example, but with far less or no extra liquid. Sour cream is slightly sour (duh), so this may impact the final flavor a bit.

Why is my mac and cheese so dry after baking? ›

Reheat macaroni and cheese in an oven-safe baking dish covered with foil at 350 degrees Fahrenheit for about 20 minutes, depending on the size of the portion you are reheating. If the macaroni and cheese seems dry, add 1 to 2 tablespoons of milk.

What kind of milk is best for mac and cheese? ›

Milk: Keeps our cheese sauce super creamy. I use whole milk or reduced-fat milk. Mustard and spices: A combination of Dijon mustard, nutmeg, cayenne pepper, black pepper, and salt makes this macaroni and cheese extra delicious. Cheese: I use white cheddar and parmesan or pecorino cheese.

Why is my baked mac and cheese bland? ›

If your mac and cheese tastes bland, it's either because it's under-seasoned, you didn't use flavorful cheese, or you didn't use enough cheese. Try adding a little more salt first, because that might fix it.

Why does baked mac and cheese get grainy? ›

High heat can cause cheese to break down and become grainy. Melt the cheese over low to medium heat, stirring constantly. Avoid high temperatures that can cause the proteins in the cheese to separate.

Why do white people put breadcrumbs on mac and cheese? ›

Why put breadcrumbs on mac and cheese? Not only does a breadcrumb topping for mac and cheese provide great textural contrast to the creaminess within, but it also adds even more flavor to the dish.

What is the difference between northern and southern mac and cheese? ›

It's not southern mac and cheese if it doesn't have eggs in it- this is one of the primary differences between northern and southern. I also suggest mixing everything together before pouring into your casserole dish for better distribution.

What are the ingredients in Gordon Food Service mac and cheese? ›

COOKED ENRICHED MACARONI PRODUCT (WATER, SEMOLINA [MILLED WHEAT, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID]), WATER, CHEDDAR CLUB CHEESE (CHEDDAR CHEESE [CULTURED PASTEURIZED MILK, SALT, ENZYMES], WATER, SALT, ANNATTO [COLOR]), CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURES, SALT, ENZYMES ...

What is the best cheese according to chefs? ›

A Cheese Expert's Guide to 10 Essential Cheeses to Know and Love
  • Brie de Meaux-Style Brie.
  • Pyrénées Sheep.
  • Comté
  • Clothbound Cheddar.
  • Aged (Goat) Gouda.
  • Bleu d'Auvergne AOC/PDO.
  • Époisses de Bourgogne PDO.
  • Le Chevrot.

What makes mac and cheese taste so good? ›

Butter: Butter adds tons of body and flavor to the sauce. It really helps it taste extra creamy and not just cheesy. Half and Half: Adding half and half to the macaroni does so much in amping up the creamy factor. If you don't have half and half, I'd recommend using whole milk.

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