CRISPY BAKED MACARONI AND CHEESE
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Butter a shallow 2-quart baking dish; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth. Add the bay leaf, cayenne and 1 teaspoon salt. Cook, whisking occasionally, until the sauce comes to a simmer and thickens slightly, 7 to 8 minutes.
- Remove the bay leaf from the sauce and whisk in the monterey jack, gruyere and cheddar one cheese at a time, allowing each cheese to melt before adding more. Add the pasta and stir until coated, adding the reserved cooking water as needed to loosen (the sauce will thicken as it bakes).
- Transfer the pasta mixture to the prepared baking dish. Melt the remaining 2 tablespoons butter in the microwave. Add the panko, parmesan and a pinch of salt; stir to combine. Scatter over the pasta and bake until the crumbs are browned and crisp, 15 to 20 minutes.
HOT CHEESE CRUNCHY MAC & CHEESE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish and set aside.
- Cook the pasta in boiling salted water until very al dente, about 3 minutes less than the box instructions (it will finish in the oven). Drain and set aside.
- Add the milk and annatto to a 3-quart saucepan over medium-low heat and bring to a low simmer. Place 1 cup cheese snacks in the center of a double-layered square of cheesecloth. Gather the sides together to form a pouch and secure with kitchen twine. Put the pouch in the warm milk and steep for 5 minutes. Turn off the heat, then remove the pouch and discard.
- Add the butter to a 6-quart Dutch oven and let melt, then add the flour to make a roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Whisking vigorously, slowly add the milk mixture. Bring to a simmer, whisking constantly, then cook, whisking occasionally, about 2 minutes more. Add the cheeses and season with salt and pepper. Mix in the pasta until fully coated. Transfer the mac and cheese to the buttered baking dish.
- Crush the remaining cup cheese snacks in a resealable bag using a rolling pin. Top the mac and cheese in an even layer with the crumbled hot cheese snacks and bake until bubbly and gooey, 15 to 20 minutes. Serve warm.
CLASSIC CRISPY TOP MACARONI AND CHEESE
This is basic mac and cheese at its best-easy and cheesy with just the right amount of crusty topping. People can't put their finger on the secret ingredient, but the tiny bit of Dijon enhances the flavor beautifully. For added convenience, this recipe may easily be doubled and it freezes well.
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350℉. First, make the topping by tossing the panko with the melted butter in a medium bowl. Then mix in the cheese. Set aside. Cook the pasta according to the package directions, drain and cover. While the pasta is cooking, melt the butter in a large saucepan and blend in the flour, salt and pepper. Cook until the mixture is bubbly, and then gradually add the milk, stirring while adding. Stir in the Dijon. Over medium heat, cook and stir until the sauce boils, and then simmer for one minute, stirring constantly. Reduce the heat to low, add the cheese, and stir until just melted. Add the pasta to the cheese mixture and toss lightly to coat. Pour into a 9-inch square baking dish (see note), and then sprinkle with the topping. Bake for 20-25 minutes or until the cheese is bubbly and the topping is lightly golden.
CRUSTY MACARONI AND CHEESE
Make and share this Crusty Macaroni and Cheese recipe from Food.com.
Provided by chia2160
Categories Cheese
Time 1h10m
Yield 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 375 degrees Fahrenheit.
- Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish.
- Combine grated cheeses and set aside two heaping cups for topping.
- In a large bowl, toss together the cooked pasta, cheeses, cayenne (if using) and salt to taste. Place mixture in prepared pan and evenly pour milk over surface.
- Sprinkle reserved cheese on top; dot with remaining butter.
- Bake, uncovered, for 45 minutes.
- Raise heat to 400 degrees Fahrenheit and bake 15 to 20 minutes more, until crusty on top and bottom.
CRUMB-TOPPED MACARONI AND CHEESE
Everyone loves this grown-up macaroni and cheese. It's also tasty with sharp cheddar and cream cheese instead of Gruyere and mascarpone. Throw in some crispy bacon for a twist. -Jennifer Standing, Taos, New Mexico
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot. , Meanwhile, in a medium saucepan, heat 1/4 cup butter and pepper flakes over medium heat until butter is melted. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. , Stir in Gruyere, mascarpone, mustard, salt and pepper until blended. Add sauce to macaroni, tossing to combine. Transfer to a greased 13x9-in. baking dish., Melt remaining butter. Add panko and Italian seasoning; toss to coat. Sprinkle over macaroni. Bake, uncovered, until topping is golden brown, 10-15 minutes.
Nutrition Facts : Calories 473 calories, Fat 36g fat (21g saturated fat), Cholesterol 102mg cholesterol, Sodium 487mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 1g fiber), Protein 16g protein.
CRUNCHY WHITE BAKED MACARONI & CHEESE
This creamy, bubbly, indulgent classic is down-home comfort food at its finest. The topping is made with panko bread crumbs for an extra bit of crunch. -Nicole Duffy, New Haven, Connecticut
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, cook macaroni according to package directions. Drain and set aside. , In same saucepan, combine the evaporated milk, whole milk, deli cheese and cheddar cheese. Cook and stir until cheeses are melted and mixture is smooth. Stir in macaroni; heat through. Transfer to a greased 13x9-in. baking dish. Combine bread crumbs, Parmesan cheese and parsley flakes; sprinkle over macaroni mixture. Cover and bake at 350° for 20 minutes. Uncover; bake until bubbly and golden brown, 10-15 minutes longer. Let stand 10 minutes before serving.
Nutrition Facts : Calories 639 calories, Fat 31g fat (18g saturated fat), Cholesterol 104mg cholesterol, Sodium 1091mg sodium, Carbohydrate 61g carbohydrate (11g sugars, Fiber 2g fiber), Protein 30g protein.
BAKED MACARONI AND CHEESE WITH A CRUMB TOPPING
Make and share this Baked Macaroni and Cheese With a Crumb Topping recipe from Food.com.
Provided by ratherbeswimmin
Categories Macaroni And Cheese
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°.
- Lightly butter a 2 1/2 quart baking dish.
- Bring a large pot three-fourths full of salted water to a boil.
- Add the macaroni, stir well, and cook for about 6 minutes.
- The macaroni will still be quite al dente; it will cook further in the oven.
- Do not overcook; drain thoroughly.
- While the pasta is draining, return the pot to the stove, add 4 tablespoons of the butter, and melt over medium heat.
- Whisk in the flour and reduce the heat to low.
- Let the flour mixture bubble, whisking occasionally, without browning, for 2 minutes.
- Gradually whisk in the hot milk, raise the heat to medium, and bring to a boil.
- Remove from the heat, add the cheeses, and stir until the cheeses are melted.
- Return the macaroni to the pot and stir well.
- Season to taste with salt and hot pepper sauce.
- In a small saucepan, melt the remaining 2 tablespoons butter over medium heat.
- Spread the macaroni evenly in the prepared baking dish.
- Sprinkle the top with the bread crumbs.
- Drizzle the melted butter evenly over the crumbs.
- Bake until the sauce is bubbling and the top is browned, about 40 minutes.
- Serve hot, directly from the baking dish.
Nutrition Facts : Calories 828.4, Fat 42, SaturatedFat 25.7, Cholesterol 121.2, Sodium 603.6, Carbohydrate 76.9, Fiber 3.2, Sugar 3.3, Protein 35.1
CRUNCH-TOPPED MAC AND CHEESE
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon butter in a medium skillet over medium heat. Add the paprika, turmeric and panko and cook, stirring, until the panko is lightly toasted, about 3 minutes; transfer to a small bowl and set aside for topping.
- Bring a large pot of salted water to a boil. Add the carrots and cook until tender, 10 minutes; remove with a slotted spoon and transfer to a blender.
- Add the macaroni to the pot and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add half of the reserved cooking water to the blender with the carrots and puree until smooth.
- Melt the remaining 1 tablespoon butter in a medium saucepan over medium heat; whisk in the flour and mustard powder and cook, whisking, 1 minute. Whisk in the evaporated milk and carrot puree; simmer, whisking, until slightly thickened, about 5 minutes. Stir in the cheeses until melted. Add the pasta and stir to coat, adding the remaining cooking water as needed to loosen the sauce. Season with salt and pepper. Divide among bowls and top with the panko mixture.
CHEESY BAKED MACARONI & CHEESE WITH BUTTER CRUMB TOPPING
Steps:
- In a large pan, cook macaroni according to the package direction using the lesser time-al dente. (The macaroni will continue to cook in the oven.) While the pasta is cooking, crush crackers into large crumbs. You should have about 3/4 cups of cracker crumbs. Melt 3 tablespoons of butter in a small fry pan or saucier. Add the cracker crumbs to the melted butter and mix. Set this aside. When pasta is ready, drain, put back into pan and set aside.
- Preheat oven 350°F. Grease a 2-quart baking dish with cooking spray or unsalted butter. To prepare, have your flour already measured out and stir the seasonings into the measured milk. In medium saucepan over medium heat, melt 3 tablespoons of butter, and add the onion. Cook for 2-3 minutes until you can smell the onions and the onions are somewhat translucent. Add the flour; cook for 1-2 minute stirring constantly (don't let it burn or brown). Stir in milk and seasonings; cook stirring frequently until mixture boils and becomes thick. Stir the shredded Colby and grated parmigiano-reggiano into your sauce. Pour the cheese sauce into the macaroni and mix.
- Pour the macaroni mixture into a 2-quart, greased or sprayed baking dish. Sprinkle the buttered cracker crumbs all over the top. Bake in a 350°F oven for 30 minutes or until bubbly and hot.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BEST EVER MACARONI CHEESE WITH CRUNCH CRUMB
Need cheering up? This pasta bake features bacon and parmesan with a cheddar white sauce - a comfort food classic
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 13
Steps:
- Put the bay leaves, leek and milk in a pan, and gently heat until steaming but just below boiling point. Take off the heat and set aside to infuse for 1 hr.
- Drain the milk and discard the leek and bay. Wipe out the pan, then add the butter, flour and mustard powder. Heat, stirring, until the butter has melted, then cook to a paste for 1 min. Splash in some milk gradually and stir until smooth and completely incorporated. Add the rest of the milk, a little at a time at first, then gradually add more as the mixture gets saucy. (If you get any lumps, give it a vigorous whisk to remove them.) Heat, stirring all the time and scraping the bottom of the pan so it doesn't catch, until the sauce is bubbling and nicely thickened. Remove from the heat and stir in 200g of the cheddar and 25g of the parmesan. Season really well - keep tasting, as it will need a generous amount of salt.
- Cook the macaroni following pack instructions, until it is almost tender but still has a bit of chew to it. Drain well, then stir into the cheese sauce with three-quarters of the spring onions. Scrape into a large ovenproof dish or several individual ones.
- Scatter the remaining cheddar over the macaroni, then alternate between draping over pancetta slices (bunching them up a bit) and scattering with the bread cubes and remaining spring onions. (If you keep swapping between ingredients you'll get a nice mix of everything on the top.) Sprinkle with the remaining parmesan and add a very little drizzle of oil - holding your thumb over the bottle so just a trickle comes out. Can now be cooled, covered and chilled for up to 1 day, or frozen for up to 1 month.
- Heat oven to 180C/160C fan/gas 4. Bake for 40 mins until bubbling, and crunchy and golden on top (if using individual dishes, check after 30 mins).
Nutrition Facts : Calories 1011 calories, Fat 50 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 43 grams protein, Sodium 2.5 milligram of sodium
BEST EVER MACARONI CHEESE RECIPE
This perfect baked macaroni cheese recipe comes with a creamy cheese sauce, a hint of mustard and uses leftover French stick for its crunchy topping
Provided by Jennifer Joyce
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Spread the baguette chunks over a baking sheet, drizzle with the melted butter and season. Bake for 6 mins until crisp, then set aside.
- Boil the pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt the butter in a saucepan. Add the garlic and English mustard powder, cook for 1 min, then stir in the plain flour.
- Cook for 1 min more, then gradually whisk in the milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Take off the heat, then stir in the cheddar and half the parmesan.
- Stir the pasta and some seasoning into the cheesy sauce. Tip into a large ovenproof dish, or four individual dishes.
- Scatter over the bread and the remaining parmesan, then bake for 20 mins until crisp and golden. Can be frozen before baking - defrost thoroughly before cooking.
Nutrition Facts : Calories 860 calories, Fat 42 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 88 grams carbohydrates, Sugar 9 grams sugar, Protein 38 grams protein, Sodium 1.9 milligram of sodium
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MAC AND CHEESE TOPPINGS: A CRISPY, CRUNCHY GUIDE
From stripedspatula.com
5/5 (1)Total Time 10 minsCategory CondimentCalories 36 per serving
- In a bowl, toss together un-toasted crumbs and melted butter until evenly moistened. Stir in desired seasonings, plus a pinch of salt and pepper, to taste.
- Melt butter in a skillet. Add crumbs and cook over medium-low heat, stirring frequently, until evenly toasted. Remove from heat and stir in dry seasonings (i.e. salt, pepper, garlic powder, etc.) to taste. Let cool to just warm before adding herbs, and to room temperature before adding any cheeses.
- No need to add additional fat to these toppings. Simply crush and top your macaroni and cheese with them, baking or serving as desired.
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