Cracker Topped Macaroni Cheese Recipes

CRUMB-TOPPED MACARONI AND CHEESE

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.

CRACKER-TOPPED MACARONI & CHEESE

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.

CRACKER CRUMB MAC & CHEESE

Steps:

• Preheat the oven to 350 degrees F and butter a shallow 1 1/2 quart baking dish.
• Cook the macaroni in boiling salted water until just tender.
• Drain it while you prepare the cream sauce.
• In a large saucepan, melt 4 tbs of butter, then whisk in the flour and add the milk.
• Stir the mixture until it thickens, then add the cheddar cheese and stir it in until it melts, Season with salt and pepper.
• Cut the Velveeta into 1/2 inch cubes and stir it into the white sauce, but do not allow it to melt completely.
• Place the drained macaroni in the prepared baking dish, pour the cheese sauce over it, and stir gently to mix.
• Sprinkle the crumbled crackers generously over the top and dot with the remaining butter.
• Bake in the preheated oven for 20 to 25 minutes, until browned and bubbly.

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.

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.

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.

MACARONI & CHEESE - CRACKER BARREL COPYCAT

Steps:

• In a sauce pan melt butter over medium low heat then add the flour a little bit at a time while whisking to make a roux. Heat the broth. Next add the broth to the roux, stir with the whisk. This will thicken as it heats. Next add a little cream watch for consistency.Bring 4 cups water to a boil in a separate pot, add salt, and pasta.
• In the other pot add shredded cheese a 1/4 of a cup at a time while stirring with a spoon. When you have about one cup of cheese in you can add the rest of the cheese.
• Cook the pasta al dente. Strain and combine with the cheese sauce.Pour the mix into a casserole and bake uncovered in a preheated oven set to 350°F for about 10 minutes. **Optional, you can mix melted butter and bread crumbs and sprinkle lightly on top.
• Keep an eye on the mac & cheese, you want it to brown around the edges and in patches on top.
• Let stand for 10 min before serving.