Alton brown fried mac and cheese
Rinse the chickpeas under cold water in the basket of your salad spinner. Be aware that many recipes call for the pulp to be discarded because most of the flavor is in the peel itself. Preserved lemons are a welcome addition to creamy pasta dishes, grain salads, braises, grilled fish. This can be used immediately or kept in the fridge for up to 3 months. Stash in the refrigerator for 4 days, then flip the bottle over and age another 4 days before sampling. Top the jar with any remaining lemon juice, leaving about ¼-inch of head space in the jar 5.
![alton brown fried mac and cheese alton brown fried mac and cheese](https://i.ytimg.com/vi/Z1VGSSzfRRU/mqdefault.jpg)
Don't be shy with the salt-you'll rinse it off later. Layer the sliced lemons in a clean wide-mouthed jar-sprinkling with the salt at each layer. Reserve as much of the juice as possible. Slice each lemon into 8 wedges, removing any seeds as you go. Cool for 5 minutes, then serve to a grateful world.Remove the top and tail from each lemon 2. Bake until golden on top, but not dried out, 15 to 20 minutes. Sprinkle with the remaining cheese, then toss the breadcrumbs with the melted butter and distribute evenly over the top.Fold in the macaroni and move to the prepared dish. Stir in the cheese, remaining salt, and pepper. Whisk in the milk, increase the heat to medium-high, and cook, whisking often, until mixture is slightly thickened, 7 to 8 minutes.
![alton brown fried mac and cheese alton brown fried mac and cheese](https://altonbrown.com/wp-content/uploads/2020/08/Baked-Mac-and-Cheese-in-Bowl_Lynne_resized-500x375.jpg)
Whisk in the mustard and paprika, and cook until aromatic, about another minute. Whisk in the flour and cook, stirring occasionally, until the mixture is pale blond, about 3 minutes.
![alton brown fried mac and cheese alton brown fried mac and cheese](https://food.fnr.sndimg.com/content/dam/images/food/fullset/2017/7/12/0/Man-Crafted_Taco-Mac-N-Cheese.s4x3.jpg)
Fold the macaroni into the mix and pour into a 4-quart casserole dish. Stir in three-quarters of the cheese and season with the salt and pepper. Then add the egg mixture back to the milk mixture and whisk vigorously. Add another few ounces of the milk mixture to the egg and thoroughly combine. Add a few ounces of the milk mixture to the egg and whisk to combine. In a small bowl, lightly beat the egg.Remove from the heat and discard the bay leaf. Add the milk, whisking continually for 7 to 8 minutes or until slightly thickened. Add the mustard, paprika, onion and bay leaf and whisk to combine. Once the butter stops bubbling, whisk in the flour and cook until the mixture is a pale blonde, stirring occasionally, about 3 minutes. For the cheese sauce: While the pasta is cooking, melt the butter over medium heat in a 3-quart saucepan.Drain in a colander and rinse with cold water to stop cooking When the pasta comes to a boil begin testing for doneness. For the pasta: In a 4-quart pot, cover the macaroni and salt with 1 inch of cold water.