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.
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.
BAKED MACARONI AND CHEESE
Get Alton Brown's Baked Macaroni and Cheese from Good Eats on Food Network, a classic recipe made with cheddar cheese and topped with buttery breadcrumbs.
Provided by Alton Brown
Categories side-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F.
- In a large pot of boiling, salted water cook the pasta to al dente.
- While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
- Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
- Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
- Remember to save leftovers for fried Macaroni and Cheese.
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
CHEF JOHN'S MACARONI AND CHEESE
This easy-to-make old-school macaroni and cheese has a perfectly crispy crust.
Provided by Chef John
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h
Yield 6
Number Of Ingredients 14
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.
Nutrition Facts : Calories 694.8 calories, Carbohydrate 72.8 g, Cholesterol 94.5 mg, Fat 32.3 g, Fiber 2.6 g, Protein 29.4 g, SaturatedFat 19.9 g, Sodium 928.4 mg, Sugar 8.1 g
MACARONI AND CHEESE
Provided by Garrett McCord
Categories Cheese Dairy Pasta Bake Super Bowl Kid-Friendly Back to School Cheddar Fall Winter Breadcrumbs Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°F. Lightly butter a 9- by 13-inch baking dish.
- In a small saucepan over moderate heat, melt 3 tablespoons of the butter. Place the panko bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, toss to combine, and set aside.
- In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing, then return them to the pot they were cooked in.
- In a small saucepan over moderate heat, warm the milk just until it starts to steam and form tiny bubbles around its edges-be careful not to let the milk come to a boil. Remove from the heat.
- In a medium saucepan over moderate heat, melt the remaining 3 tablespoons of butter. Add the flour and use a flat-edged wooden spoon or heat-safe rubber spatula to stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper. Add the remaining grated cheese and stir until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce.
- Pour the macaroni and cheese into the prepared baking dish and top with the panko-cheese mixture. Bake until light golden brown and bubbling, about 30 minutes. Serve hot. DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Do not add the bread crumbs until ready to bake. (Chilled Macaroni and Cheese may take longer than 30 minutes to be fully cooked.)
'GOT SOME CRUST' MACARONI AND CHEESE
Delicious macaroni casserole, topped with crispy and cheesy crust.
Provided by Chris T
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h15m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
- 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 has cooked through, but is still firm to the bite, about 8 minutes. Drain and mix with half of the butter.
- While the macaroni is boiling, melt the remaining butter in a saucepan over medium heat. Stir in the onions, and cook until the onions begin to soften, about 3 minutes. Stir in the flour, and cook 5 minutes longer. Add the milk and bring to a simmer, stirring frequently. Cook and stir until the milk has thickened, about 10 minutes. Once thick and smooth, stir in the salt, white pepper, Worcestershire sauce, hot pepper sauce, mustard, 2 cups of Cheddar cheese, and 1/4 cup of Parmesan cheese. Stir until the cheeses have melted, then stir in the macaroni until evenly coated. Scrape into the prepared baking dish, and smooth the top. Toss the remaining 1 cup Cheddar cheese and 1/4 cup Parmesan cheese with the dry bread crumbs in a mixing bowl. Sprinkle evenly over the top of the macaroni.
- Bake in the preheated oven until the macaroni is hot and the crust is golden brown, about 30 minutes.
Nutrition Facts : Calories 285.9 calories, Carbohydrate 23.2 g, Cholesterol 45.2 mg, Fat 15.5 g, Fiber 1.2 g, Protein 13.1 g, SaturatedFat 9.5 g, Sodium 532.4 mg, Sugar 2.9 g
BAKED MACARONI AND CHEESE!
This is a great recipe for anyone who wants to spend a little more time and work on the details. It's well worth it. This tastes great!
Provided by chefclean
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
- Melt 3 tablespoons butter in a pot over medium heat. Whisk flour and mustard powder into melted butter until smooth, about 5 minutes. Mix milk, onion, paprika, and bay leaf into flour mixture; bring to a boil, reduce heat to medium, and simmer until sauce is thickened, about 10 minutes. Remove bay leaf from sauce.
- Beat about 2 tablespoons sauce and egg together in a bowl to temper egg. Pour egg mixture into sauce and stir gently. Mix 3/4 of the Cheddar cheese into the sauce until melted and smooth, 2 to 3 minutes; season with salt and pepper. Fold macaroni into cheese sauce and pour into a 2-quart casserole dish. Sprinkle remaining cheese over macaroni mixture.
- Stir panko bread crumbs and 3 tablespoons melted butter together in a bowl; sprinkle over cheese layer.
- Bake in the preheated oven until cheese is melted and topping is lightly browned, about 30 minutes.
Nutrition Facts : Calories 463.5 calories, Carbohydrate 39 g, Cholesterol 98.1 mg, Fat 26.5 g, Fiber 1.3 g, Protein 20.4 g, SaturatedFat 16 g, Sodium 680 mg, Sugar 5.8 g
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
CAFETERIA MACARONI AND CHEESE
This is an old-fashioned comfort food recipe.
Provided by Karena
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
- Heat the milk in a small saucepan. Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside.
- Stir 1 1/2 tablespoons butter and 3 cups cheese into the drained macaroni. Pour the hot milk mixture over the cheese and macaroni. Transfer to prepared baking dish. Sprinkle remaining 1/2 cup cheddar on top. Combine the bread crumbs with the melted butter, and spread over the top. Sprinkle with paprika.
- Bake in preheated oven for 30 minutes, and then place under the broiler for 1 to 2 minutes.
Nutrition Facts : Calories 543.9 calories, Carbohydrate 39.4 g, Cholesterol 91.9 mg, Fat 31.4 g, Fiber 2.2 g, Protein 25.4 g, SaturatedFat 19.2 g, Sodium 850 mg, Sugar 4.4 g
CRACKER-TOPPED MACARONI & CHEESE
Flavor your Cracker-Topped Macaroni & Cheese with a bit of mustard and top with buttery cracker crumbs. Cracker topped macaroni & cheese will be an instant family favorite.
Provided by My Food and Family
Categories Recipes
Time 55m
Yield Makes 6 servings, 1 cup each.
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F. Melt 2 Tbsp. of the margarine in large saucepan on medium heat. Add flour; stir until well blended. Gradually add milk, stirring until well blended. Bring to boil; reduce heat to medium-low. Cook until thickened, stirring constantly. Remove from heat.
- Add cheese, macaroni and mustard; mix well. Pour into lightly greased 1-1/2-qt. baking dish; sprinkle with cracker crumbs. Melt remaining 2 Tbsp. margarine; drizzle over crumbs.
- Bake 30 to 40 min. until top is browned and mixture is heated through.
Nutrition Facts : Calories 420, Fat 24 g, SaturatedFat 11 g, TransFat 1.5 g, Cholesterol 40 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 16 g
LAURA'S CRUMB-TOPPED MACARONI AND CHEESE
Make and share this Laura's Crumb-Topped Macaroni and Cheese recipe from Food.com.
Provided by Chef mariajane
Categories One Dish Meal
Time 20m
Yield 8-10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1022.3, Fat 64.2, SaturatedFat 38.5, Cholesterol 198.8, Sodium 963.6, Carbohydrate 60.3, Fiber 2.6, Sugar 8.9, Protein 50.3
BAKED MACARONI & CHEESE W/ BREADCRUMB TOPPING
Make and share this Baked Macaroni & Cheese W/ Breadcrumb Topping recipe from Food.com.
Provided by Chubby Bunny 1983
Categories One Dish Meal
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat Oven to 350 degrees.
- Shred the two cheeses into two different bowls.
- Prepare elbow macaroni as directed on box. Drain and set aside for a moment.
- Grease entire surface of your 9"x 13" baking pan generously with butter.
- Start Preparation by covering the bottom of the dish with half of the cooked elbow macaroni.
- Cut 2 TBSP of butter into small pieces (like a pat of butter) and spread them over the macaroni evenly.
- Add a layer of half of the Cheddar Cheese, then half of the Monterey Jack or Mild Cheddar Cheese.
- Add the other half of the elbow macaroni, THEN 2 more TBSP of butter cut into small pieces and spread out evenly.
- Add the other half of both cheeses.
- Add the 2 Cups of milk.
- FINALLY -- Sprinkle the breadcrumbs lightly in a thin layer over top of the whole dish (you may use more or less than my recipe calls for).
- Put in oven at 350 degrees for about 45 minutes, or until lightly browned
- ENJOY!
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
CRUMB TOPPED CHICKEN WITH MACARONI AND CHEESE
I found this recipe in a Kraft newspaper insert. It's my husband's absolute favorite dinner. It's super easy to make and delicious!
Provided by Aly Neem
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 342.3, Fat 19.2, SaturatedFat 9.1, Cholesterol 95.3, Sodium 448.4, Carbohydrate 10.5, Fiber 0.2, Sugar 0.7, Protein 30.7
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- Preheat the oven to 350°. Generously butter a shallow 2-quart baking dish. Melt 3 tablespoons of the butter in a large saucepan. Add the flour and cook over moderate heat for 2 minutes, stirring constantly. Add the half-and-half and cook over moderate heat, whisking constantly until thickened, about 3 minutes. Add one-half of the Cheddar and Colby cheeses and cook over low heat, stirring, until melted. Stir in the mustard, nutmeg and cayenne; season with salt and pepper.
- Meanwhile, cook the elbow macaroni in a large pot of boiling salted water until al dente. Drain very well. Return the macaroni to the pot. Add the cheese sauce and the remaining cheese and stir until combined. Spread the macaroni in the prepared baking dish.
- In a small glass bowl, melt the remaining 2 tablespoons of butter in a microwave oven. Add the bread crumbs, season with salt and pepper and stir until evenly moistened. Sprinkle the buttered crumbs over the macaroni and bake for 45 minutes, or until bubbling and golden on top. Let stand for 15 minutes before serving.
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