I got this recipe from my friend Brian. It took me forever to weasle it out of him too. Here's what he had to say about it:

"This was originally an Alton Brown recipe, and I added a few things to it, like the cream cheese, which I think gives it a lot more flavor."

When I first gave this recipe to Kate, I included '1 cup essence of Jew Awesomeness' to the list of ingredients. I told her she could find it in the dairy section.

This recipe is a little tricky, but ton't let it freak you out. It's totally doable, and the results are well worth the effort - trust me. If Brian can do it, anyone can.

Whatcha Need:


For the Topping:

How It's Done:

Preheat the oven to 350 degrees. Boil the macaroni in salted water until al dente, which is just a fancy way of saying "done."

While the pasta is boiling, make your cheese sauce in a seperate pot. Melt the butter and slowly add the flour and mustard. You have to stir the mixture constantly to make sure that there aren't any lumps.


After the ingredients get nice and smooth and thick, slowly add the milk while stirring. After that, add the onion powder and paprika. Let the mixture simmer for 10 minutes.

After the mixture has simmered, you need to temper in the egg. This is a lot easier than it sounds. Crack the egg into a small bowl and scramble it with a fork. Add a little bit of the hot sauce mixture, one Tablespoon at a time, stirring the egg constantly.


Once the egg has been incorporated into a decent amount of sauce, add the mixture to the pot. This process keeps the egg from cooking up in little chunks, which would be gross.

After the egg has been tempered, add 3/4's of the cheddar cheese and all of the cream cheese to the sauce mixture, stirring until melted.


Drain the cooked macaroni and fold it into the cheese sauce. Then, pour the whole mess into a baking dish and sprinkle it with the rest of the cheddar cheese.


To prepare the topping, just melt the butter in a saucepan, then add the bread crumbs and stir to coat. Sprinkle the crumbs on top of the mac and cheese.

Bake the mac and cheese for 30 minutes, and let it rest for five minutes before serving - if you can wait that long.