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.
CRUNCHY-TOP MAC-AND-CHEESE
This Weight Watchers recipe is amazingly tasty, and a great alternative to its heavier, conventional counterpart.
Provided by Artboy34
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Spray 8-inch square baking dish with nonstick spray. Bring large saucepan of salted water to boil.
- Meanwhile, heat oil in medium skillet over medium heat. Add panko and cook, stirring occasionally, until toasted, about 4 minutes; set aside.
- Add squash to boiling water; cover and return to boil. Cook, uncovered, until squash is very tender, about 10 minutes.
- Meanwhile, combine broth, Cheddar, Pecorino, cream cheese, mustard, salt, and cayenne pepper in blender. With slotted spoon, transfer cooked squash to blender and puree. (Leave water in pan.).
- Bring water back to boil. Cook pasta half the directed time on package; add cauliflower during last minute of cooking time. Drain; return to pot. Stir in puree and toss to coat. Spread pasta mixture in prepared baking dish; top with crumb mixture and spray with nonstick spray. Bake until top is golden and casserole is bubbling, about 25 minutes.
Nutrition Facts : Calories 298.8, Fat 6, SaturatedFat 2.5, Cholesterol 11.2, Sodium 736.2, Carbohydrate 48.4, Fiber 5.3, Sugar 5.9, Protein 15
BAKED, CRUNCHY-TOPPING, MAC N CHEESE
Not your everyday mac n cheese, this recipe is very rich. It is just a tad spicy with the red pepper and dijon mustard. Even with the little bit of spice it is still child friendly. And delicious! I grate my cheese (slowly at that!) so your prep time will be less if you used shredded-from-the-package cheese. You can use unsalted butter in the sauce. If you use regular butter but prefer less salt, then just cut back a bit on the salt listed in the ingredients.
Provided by Lisanne
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Grease a 3-quart shallow baking dish.
- Bring a pot of salted water (Who wants bland pasta?) to boil for the macaroni.
- The yummy topping: Melt 2 T unsalted butter
- In a bowl stir melted butter together with crushed Ritz and 1 cup cheddar until well combined. This can be made 1 day ahead and chilled, covered.
- The yummy sauce: In a 5-quart heavy saucepan melt 3 T butter over med low heat.
- Stir in flour and red pepper flakes.
- Stir about 3 minutes and whisk in milk.
- Bring sauce to a boil, whisking constantly.
- Simmer, whisking occasionally, for about 3 minutes or so.
- Stir in the cream, the 4 cups of cheddar, mustard, salt, and pepper.
- Remove pan from heat and cover surface of sauce with wax paper.
- Cook macaroni in boiling water, al dente. (per package instructions)
- Reserve 1 cup of the cooking water.
- Drain macaroni.
- Return the macaroni to the pot (off the burner) and mix together the macaroni, reserved cooking water, and the sauce. (The sauce does stick a bit to the wax paper when removed)
- Transfer macaroni mixture to baking dish.
- Sprinkle topping evenly over the macaroni and bake on middle rack for 20 to 25 minutes, or until light golden brown and bubbling.
EXTRA-CRUNCHY SHEET-PAN MAC AND CHEESE
When you spread your mac and cheese out on a sheet pan and top it with lots of buttery breadcrumbs, you achieve maximum crunchiness in every cheesy bite.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the macaroni, and cook according to package directions until al dente. Drain the macaroni, reserving 1 1/2 cups of the pasta water. Set aside.
- Heat the half-and-half, cream cheese, and reserved pasta water in a large pot over medium heat, stirring until the cream cheese is completely melted and the mixture just comes to a simmer. Remove from heat and add the Cheddar, Monterey Jack, Dijon mustard, and hot sauce, whisking until the cheeses are melted and the sauce is smooth.
- Add the macaroni to the pot and stir to combine. (It will look very loose, but the pasta will absorb some of the sauce as it bakes.) Season to taste with salt if desired. Spread the macaroni mixture on an 18-by-13-inch sheet pan.
- Toss the panko, butter and 1/2 teaspoon salt together in a medium bowl and sprinkle evenly over the pasta. Bake until the cheese is bubbly and the bread crumbs are brown and crisp, rotating halfway through, 20 to 25 minutes.
CRUNCHY MAC & CHEESE
This is a combination of all of my favorite mac & cheese flavors. It has 5 cheeses and a crunchy cheese topping.
Provided by bonniemarie
Categories Cheese
Time 30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Boil macaroni in salted water for 6 - 10 minutes.
- Meanwhile, melt 3 Tbsp over medium head. Add spices and onion. Saute until onion is translucent.
- In a medium bowl, whisk together milk and egg. Slowly add onion mixture.
- Drain pasta and return to bowl. Pour in milk mixtures and cheeses (reserving 1 cup of parmesan). Once mixed and melted, pour into buttered 9 x 13 pan.
- Melt remaining Tbsp or butter. Once melted combine with breadcrumbs and remaining parmesan cheese. Spread on top of macaroni. Place in broiler for 5 minutes.
Nutrition Facts : Calories 589.9, Fat 28.8, SaturatedFat 17.4, Cholesterol 107.2, Sodium 1209.8, Carbohydrate 51.4, Fiber 2.4, Sugar 3, Protein 30.4
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- Preheat oven to 400°F. Spray 8-inch square baking dish with nonstick spray. Bring large saucepan of salted water to boil.
- Meanwhile, heat oil in medium skillet over medium heat. Add panko and cook, stirring occasionally, until toasted, about 4 minutes; set aside.
- Add squash to boiling water; cover and return to boil. Cook, uncovered, until squash is very tender, about 10 minutes.
- Meanwhile, combine broth, Cheddar, pecorino, cream cheese, mustard, salt, and cayenne in blender. With slotted spoon, transfer cooked squash to blender and puree. (Leave water in pan.)
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