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.
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.
CREAMY BAKED MACARONI AND CHEESE
This baked mac and cheese - perfect for a large crowd or as a side dish - is super simple to make. The cream cheese gives it richness and a little tang.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield Serves 8 to 10 servings
Number Of Ingredients 9
Steps:
- Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
- Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
- Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
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
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 & 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!
MOM'S CHEESY CASSEROLE (BAKED MAC AND CHEESE)
My mom always made this when my brothers and I were asking for mac and cheese - no little blue box for us! exceptionally perfect. Easily adapted to an adult taste with meat, or kept simple. I use a cream of cheddar soup but you can make a rouge of butter, flour, milk and cheddar if you prefer a pure homemade feel.
Provided by K-chan
Categories Cheese
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to directions; set aside.
- In a large bowl, add can of soup to a can of milk slowly to get the very last of the soup out of the can.
- Add cheddar and black pepper, stir well.
- Stir in macaroni and pour into casserole dish. If desired, leftover ground beef, sausage, or ham can be added at this time.
- Top with bread crumbs mixed with butter.
- Bake at 350 for 30-35 minutes.
Nutrition Facts : Calories 640.1, Fat 33.8, SaturatedFat 21, Cholesterol 100.5, Sodium 1255.2, Carbohydrate 57.6, Fiber 2.8, Sugar 2.1, Protein 26.5
EASY, CHEESY BAKED MACARONI
A family favorite--in fact my teenage daughter's girlfriend always finagles a visit when I plan to make this for dinner. Goes great with a salad and homemade bread! Enjoy!
Provided by Sue Prickett
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Yield 5
Number Of Ingredients 3
Steps:
- Cook macaroni according to package directions, shortening recommended cooking time by 2 to 3 minutes as macaroni will continue to bake later in oven. Drain.
- Mix cooked macaroni and tomato sauce in large glass ovenproof dish. Stir in 3/4 of the shredded cheese. Sprinkle remaining 1/4 of the cheese on top.
- Bake at 350 degrees F (175 degrees C) for 20 minutes.
Nutrition Facts : Calories 495.8 calories, Carbohydrate 74.4 g, Cholesterol 29.1 mg, Fat 13.3 g, Fiber 4.3 g, Protein 22.1 g, SaturatedFat 7.4 g, Sodium 883.4 mg, Sugar 6.4 g
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