Baked Macaroni With Cheese Topping Recipes

BAKED MACARONI AND CHEESE

Steps:

• Gather the ingredients.
• In a small saucepan over low heat, melt 3 tablespoons butter. Or place it in a medium-size microwave-safe dish and heat until melted, about 15 seconds.
• Add panko and Parmesan to melted butter and stir until well combined. Set panko topping aside.
• Gather the ingredients.
• Bring a large pot of water to a boil and salt it generously.
• Meanwhile, in a large heavy saucepan over medium heat, melt remaining 4 tablespoons butter. Whisk in flour and red pepper flakes, if using. Cook, stirring, until flour is blond in color, about 4 minutes.
• Gradually whisk in milk. Increase heat to medium-high and let sauce come to a simmer, whisking frequently. Reduce heat to medium-low and let sauce simmer for about 5 minutes or until it starts to thicken.
• Add cream, grated cheese, Parmesan, mustard, salt, and black pepper, stirring until everything is smooth. Taste for seasoning, adding more salt and/or black pepper as necessary.
• Add pasta to boiling water and cook until barely al dente (follow package directions, but stop a minute or two before pasta is completely tender). Set aside 1 cup of pasta cooking water, then drain pasta.
• Whisk reserved pasta cooking water into cheese sauce, combining it thoroughly.
• Add pasta to cheese sauce and stir to combine.
• Heat oven to 400 F. Butter a shallow 4-quart baking dish.
• Spoon pasta mixture into prepared baking dish. There will appear to be a lot of sauce, but not to worry. Some of it will be absorbed into pasta as it cooks, and saucy is better than dry.
• Place baking dish on a sheet pan to catch any drips and sprinkle panko topping evenly over pasta. Bake until golden and bubbling, 30 to 40 minutes.
• Remove pasta from oven. Let sit for a few minutes. Serve hot.

BAKED HOMEMADE MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
• Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt. Cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes.
• Turn off heat and stir in Cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a 9x13-inch baking dish. Mix the 1/4 remaining cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture.
• Bake in preheated oven until golden brown on top, about 45 minutes.

BAKED MACARONI AND CHEESE

Steps:

• For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
• Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
• For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
• For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
• Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

BEST EVER MACARONI CHEESE RECIPE

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.

VELVEETA® DOWN-HOME MACARONI AND CHEESE

Steps:

• Heat oven to 350 degrees F.
• Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
• Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
• Bake 20 min. or until heated through.

PIONEER WOMAN MACARONI & CHEESE

Steps:

• Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pot. Drain.
• In a small bowl, beat egg.
• n a large pot, melt butter and sprinkle in flour. Whisk together over medium-low heat. Cook mixture for five minutes, whisking constantly. Don't let it burn.
• Pour in milk, add mustard, and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.
• Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs. Whisk together till smooth.
• Pour egg mixture into sauce, whisking constantly. Stir until smooth.
• Add in cheese and stir to melt.
• Add salts and pepper. Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. (Also becareful not to over salt.).
• Pour in drained, cooked macaroni and stir to combine.
• Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.
• Either way YUM YUM YUM! (Try not to eat the whole pot!).