Crumb Topped Chicken With Macaroni And Cheese Food

BEST EVER MACARONI CHEESE WITH CRUNCH CRUMB

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).

CRUMB-TOPPED MACARONI AND CHEESE

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.

BAKED MACARONI AND CHEESE WITH A CRUMB TOPPING

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.

CRUMB TOPPED CHICKEN WITH MACARONI AND CHEESE

Steps:

• STIR together milk, 1 cup water, Deluxe Cheese Pouch, macaroni and shredded cheddar cheese in greased 13X9-inch baking dish.
• PLACE chicken on top of macaroni mixture. Mix crushed crackers and butter; sprinkle over chicken.
• BAKE, uncovered at 375 degrees for 25 to 30 minutes or until chicken is cooked through.

BREAD CRUMB TOPPING FOR MACARONI AND CHEESE

Steps:

• Toss panko with melted butter.
• Mix in cheese.
• Top macaroni and cheese or whatever recipe calls for bread crumbs.

BBQ CHICKEN MACARONI & CHEESE CORNBREAD CRUMB CUPCAKES #RSC

Steps:

• 1. Place the cavatelli pasta into a large pot of boiling water, follow the cooking directions on the package, and cook for 6-8 minutes. Drain the pasta into a colander, cool using cold water, drain well.
• 2. In a sauce pot heat the olive oil using medium heat; to the pot add the shallots, garlic and green onions, saute until the vegetables are fragrant approximately 30 seconds.
• 3. To the pot add the milk, mustard and cornstarch; stirring witha whisk over low heat until the cornstarch has just dissolved and the milk has become warm to the touch.
• 4. Add to the sauce the seasonings, worstershire sauce, and cheddar & Monterey jack cheeses stirring with a whisk, cook until the sauce has thickened and is smooth, approximately 4-5 minutes.
• 5. In a seperate bowl toss the pulled chicken with the BBQ sauce,mixing until the chicken is just coated with sauce.
• 6. In a large mixing bowl combine the cooked pasta, cheddar cheese sauce and pulled BBQ chicken, taking care not to over mix.
• 7. Heavily spray the bottom and sides of a 12 cup muffin pan with nonstick vegetable cooking oil, mix the bread crumbs with the parmesan cheese, and fill each muffin cup with a small quantity of the bread crumb and parmesan mixture, tilt the pan to allow the crumbs to evenly coat the bottom and sides of each muffin cup.
• 8. In a seperate bowl gently toss the cornbread crumbs, melted butter, chives and lemon zest.
• 9. Fill each muffin cup with the macaroni and cheese; tap the muffin pan to even the mixture, spoon 1 tablespoon of the cornbread crumbs over the top of each macaroni and cheese cup cake.
• 10. Bake in a 350 degree oven for approximately 20 minutes or until the cornbread crumbs are lightly browned, and the macaroni and cheese cup cakes are heated. Remove the muffin pan from the oven to cool for about 10 minutes.
• 11. To serve run a rubber spatula around the sides of each cup cake to loosen. Place the cup cakes on a decorative serving platter. Pour the Hidden Valley Original Ranch Dressing into a squirt bottle; attractively drizzle the dressing over the top of each macaroni and cheese cup cake. Garnish the platter with sprigs of green onions.

CHEF JOHN'S MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still slightly firm, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. When the butter starts to foam and bubble, stir in the flour; cook on medium heat until flour just begins to turn pale yellow, 3 to 4 minutes. Add thyme, cayenne pepper, and white pepper; cook and stir another minute, then whisk in 1 cup of milk until smooth. Pour in remaining milk and whisk again. Bring the sauce just to a simmer.
• Stir in nutmeg, Worcestershire sauce, and salt; simmer on medium-low heat until thickened, about 8 minutes, whisking often. Turn heat off, then add 2 1/4 cups of Cheddar cheese; stir until melted and combined. Add Dijon mustard.
• Transfer the macaroni into a casserole dish, then pour in the cheese sauce; stir to thoroughly combine sauce with pasta. Mix panko bread crumbs and 1 tablespoon melted butter in a small bowl, and sprinkle crumbs on top of macaroni and cheese. Sprinkle remaining 3/4 cup of Cheddar cheese on top.
• Bake in the preheated oven until bread crumbs and Cheddar cheese topping are golden brown, about 20 minutes.

LAURA'S CRUMB-TOPPED MACARONI AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Cook pasta for 8 minutes; pasta will be slightly undercooked. Drain, rinsed with cold water, and drain again.
• Pulse bread in food processr until coarse crumbs form (about 2 3/4 cups).
• Heat oil in a large sauté pan over medium-high heat. Add pancetta, and cook, stirring occasionally, until lightly browned and crisp, 9-10 minutes. Remove pancetta with a slotted spoon, and drain on paper towels.
• Reserve 1 1/2 tablespoons pancetta drippings in pan. Melt 4 tablespoons butter over medium-high heat with drippings. Add breadcrumbs, and cook, stirring to coat, until they are light gold and beginning to crisp, about 8 minutes. Transfer to a plate.
• Heat milk in a small saucepan over medium-low heat until steaming (Do not let milk come to a boil) Melt remaining 6 tablespoons butter in a medium saucepan over medium heat. Add flour to butter, whisking until smooth. Add milk slowly, whisking constantly until combined. Reduce heat to low and cook, stirring occasionally with a wooden spoon until thickened, about 15 minutes. Remove from heat. Add cheeses, and stir until melted. Stir in reserved pancetta, nutmeg, and 1/2 teaspoons salt. Season with pepper.
• Preheat oven to 350°F Place pasta in a 9-inch round baking dish that's 3-inches deep. Stir in cheese sauce, 1 cup at a time, mixing well after each addition. Spread bread crumbs on top. Pace dish on a rimmed baking sheet, and bake until crumbs are deep golden brown and sauce is bubbling, about 20 minutes. Serve hot.