Hot Cheese Crunchy Mac Cheese Food

EXTRA-CRUNCHY SHEET-PAN MAC AND CHEESE

Extra-Crunchy Sheet-Pan Mac and Cheese image

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

Ingredients

Kosher salt
1 pound elbow macaroni
2 cups half-and-half
8 ounces cream cheese, at room temperature
2 cups shredded sharp Cheddar
2 cups shredded Monterey Jack cheese
1 tablespoon Dijon mustard
1 teaspoon hot sauce, or more to taste
2 cups panko breadcrumbs
6 tablespoons unsalted butter, melted

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

Crunchy Mac & Cheese image

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

Ingredients

1 lb macaroni
4 tablespoons butter
1 cup milk
1 egg
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
1/2 teaspoon ground mustard
1 1/2 cups shredded mild cheddar cheese
1 cup shredded provolone cheese
2 cups shredded parmesan cheese
6 ounces mascarpone cheese
2 ounces Velveeta cheese
1/3 cup Italian breadcrumbs

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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