Crispy Baked Macaroni Cheese Recipe 415

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CRISPY BAKED MACARONI & CHEESE RECIPE - (4.1/5)



Crispy Baked Macaroni & Cheese Recipe - (4.1/5) image

Provided by lorik

Number Of Ingredients 25

Variation:
6 tablespoons unsalted butter, plus more for the dish
Kosher salt
8 ounces mini penne pasta
1/4 cup all-purpose flour
2 cups whole milk
1 bay leaf
Pinch of cayenne pepper
1 1/2 cups grated monterey jack cheese (about 4 ounces)
1 1/2 cups grated gruyere cheese (about 4 ounces)
1 cup grated sharp cheddar cheese (about 3 ounces)
1/2 cup panko breadcrumbs
2 tablespoons grated parmesan cheese
Martha Stewart's Mac & Cheese from Food 52 (serves 12):
8 tablespoons (1 stick) unsalted butter, plus more for dish
6 slices good white bread, crusts removed, torn or diced into 1/4- to 1/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups grated sharp white cheddar cheese (about 18 ounces)
2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)
1 pound elbow macaroni (or other small pasta shape)

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. Variation: Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter (alternately, melt butter in the microwave). Pour butter into bowl with bread, and toss. Set breadcrumbs aside. Pull out 1 1/2 cups of grated cheddar, and 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and reserve. Fill a large pot with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Set aside. In a medium saucepan set over medium heat, heat milk. In the same pot you used for boiling the pasta, melt remaining 6 tablespoons butter over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano. Stir reserved macaroni into the cheese sauce. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. If after 30 minutes, it's not browned to your liking, broil the topping rather than leaving it in the oven, which may cause the pasta to overcook and sauce to dry out. Transfer dish to a wire rack to cool 5 minutes; serve hot.

BAKED MACARONI CHEESE



Baked Macaroni Cheese image

Baked Macaroni Cheese is the ultimate American side dish! My basic mac'n'cheese recipe includes a creamy and velvety sauce packed with three cheeses topped with a crunchy panko and mozzarella crust. Its perfect as a side or gussied up with any manner of extras to make a whole feast on its own.

Provided by Chloe

Categories     Main Course     Side Dish

Time 40m

Number Of Ingredients 12

500 ml Milk
250 g Macaroni
2 tbsp Fine Salt
40 g Salted Butter
40 g Plain Flour (All Purpose)
1 tbsp Dijon Mustard
150 g Double Gloucester Cheese
150 g Grated Mozzarella
50 g Cream Cheese
2 tsp Sea Salt Flakes
50 g Panko Breadcrumbs
1 tbsp Olive Oil

Steps:

  • Turn the oven to 200c or equivalent.
  • Pop a full kettle on to boil. Pop a large saucepan onto the hob to warm.
  • Measure 500ml of Milk into a jug.
  • Weigh 250g Macaroni and add to the pan along with enough boiling water to cover and the pasta and enough extra to come up at least and inch above the pasta line. Add 2 tbsp Fine Salt to the boiling water.
  • Keep the pasta water boiling and make sure to stir the pasta every now and again whilst making the cheese sauce. Set a timer for the pasta. About 12 minutes. At whatever time the pasta is cooked, turn off the heat and drain. Leave the pasta to sit in a colander.
  • Meanwhile, pop a medium saucepan onto a medium heat. Add 40g Butter and stir around the pan until melted.
  • Add 40g Plain Flour and stir until fully combined. Allow to bubble away for a minute.
  • Add 1 tbsp Dijon Mustard and about 50ml of the milk and stir until thoroughly combined.
  • The sauce will be very thick and doughy at this point.
  • Add another 50ml of milk and stir again. Keep repeating with small amounts of milk.
  • Stir to properly combine and make sure there are no lumps before adding the next batch of milk.
  • You can start adding 100ml and then 200ml as it feels appropriate until all the milk is combined.
  • Leave the sauce to simmer gently whilst cutting 150g Double Gloucester into small cubes.
  • Add the cubed cheese to the sauce along with 50g Grated Mozzarella and 60g Cream Cheese.
  • Keep stirring the sauce until the cheeses are fully melted and combined.
  • Taste the sauce and season with 2 tsp Sea Salt Flakes or to your preference.
  • Add the drained pasta to the sauce and thoroughly combine.
  • Pour the macaroni cheese into a baking dish.
  • Combine the remaining 100g Mozzarella, 50g Panko Breadcrumbs and 1 tbsp Olive Oil in a bowl.
  • Sprinkle the breadcrumb mixture over the top of the macaroni and sauce.
  • Bake for 20 to 30 minutes until the top is golden brown and bubbly.
  • Serve the Macaroni Cheese hot.

Nutrition Facts : Calories 763 kcal, Carbohydrate 71 g, Protein 33 g, Fat 38 g, SaturatedFat 21 g, Cholesterol 106 mg, Sodium 5376 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving

5 STAR BAKED MAC AND CHEESE



5 Star Baked Mac and Cheese image

Crispy Top Macaroni and Cheese with Evaporated Milk and 5 Cheeses are for those love that Mac and Cheese "crack"

Provided by Chef Mireille

Categories     Side Dish

Number Of Ingredients 18

2 tablespoons oil
1 onion
3 cloves garlic
2 stalks celery
1 lb. Macaroni
1 teaspoon dried thyme
2 teaspoons dried parsley
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
2 cups evaporated milk
2 cups heavy cream
½ stick unsalted butter
1 lb. cheddar cheese (grated)
3 ½ oz. smoked gouda (grated)
4 oz. pepper jack (grated)
6 oz. mozzarella (grated)
½ cup Breadcrumbs
¼ cup freshly grated Parmesan cheese (and chopped into smaller pieces unless using a fine grater)

Steps:

  • Preheat oven to 350 F.
  • Spray a 9x12 baking dish with non stick spray.
  • In a skillet, heat oil.
  • Add onion and celery.
  • Once the vegetables are softened, add garlic.
  • Saute until the garlic starts to brown. Set aside.
  • Bring a large pot of well salted water to the boil.
  • Add macaroni and cook pasta according to package instructions, until al dente - about 5 minutes.
  • Drain immediately.
  • Add butter with the thyme, parsley, smoked paprika and cayenne pepper
  • Toss well until butter is melted.
  • Add sauteed vegetables.
  • Toss well until all ingredients are well mixed.
  • In a saucepan, heat evaporated milk and heavy cream, but do not boil.
  • Add 12 oz. of the cheddar, smoked gouda, pepper jack and mozzarella.
  • Simmer on medium-low heat until the cheese mixture is melted.
  • Add the creamy cheese sauce to macaroni and mix well.
  • Transfer macaroni to prepared baking dish.
  • Sprinkle the remaining cheddar cheese on top.
  • Sprinkle breadcrumbs on top.
  • Sprinkle Parmesan cheese on top.
  • Transfer to oven and bake for 40 minutes.
  • Transfer to broiler and broil for 5 minutes.

Nutrition Facts : Calories 647 kcal, Carbohydrate 39 g, Protein 27 g, Fat 42 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 137 mg, Sodium 573 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 15 g, ServingSize 1 serving

BAKED MACARONI AND CHEESE



Baked Macaroni and Cheese image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Cook 1 1/2 cups macaroni as the label directs; drain and return to the pot. Stir in 2 cups shredded cheddar, 1 cup milk, 1/3 cup each grated parmesan and sour cream, 2 tablespoons butter, 1 tablespoon flour and 1/2 teaspoon each dijon mustard, hot sauce and kosher salt. Transfer to a buttered 1 1/2-quart flameproof baking dish; top with more cheddar and parmesan. Bake at 400 degrees F, 15 minutes, then broil until golden, 2 minutes.

BAKED MACARONI AND CHEESE!



Baked Macaroni and Cheese! image

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

½ pound elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon mustard powder
3 cups milk
½ cup minced yellow onion
½ teaspoon paprika
1 bay leaf
1 large egg
12 ounces shredded sharp Cheddar cheese, divided
1 teaspoon kosher salt
freshly ground black pepper
1 cup panko bread crumbs
3 tablespoons butter, melted

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

MOM'S FAVORITE BAKED MAC AND CHEESE



Mom's Favorite Baked Mac and Cheese image

This is a macaroni and cheese I first made 3 years ago when I was in California. When I got back to Texas I made it for my mom. This is now her favorite baked macaroni and cheese. She begs me to make it when I come to visit.

Provided by GEPETTO_69

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h5m

Yield 6

Number Of Ingredients 10

2 tablespoons butter
¼ cup finely chopped onion
2 tablespoons all-purpose flour
2 cups milk
¾ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon ground black pepper
1 (8 ounce) package elbow macaroni
2 cups shredded sharp Cheddar cheese
1 (8 ounce) package processed American cheese, cut into strips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
  • Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  • To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
  • Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.

Nutrition Facts : Calories 561 calories, Carbohydrate 36.5 g, Cholesterol 100.1 mg, Fat 33.3 g, Fiber 1.9 g, Protein 28.3 g, SaturatedFat 20.7 g, Sodium 1194 mg, Sugar 5.2 g

CRISPY MACARONI AND CHEESE



Crispy Macaroni and Cheese image

Deliciously different. Topped with french fried onions for that lovely onion crunch and flavor. If you aren't a fan of mushroom soup use cream of celery.

Provided by lets.eat

Categories     Cheese

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 7

3 cups hot cooked macaroni
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup milk
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
2 cups shredded cheddar cheese
1 (2 7/8 ounce) can French-fried onions (Durkee)

Steps:

  • Mix soup, milk, mustard, pepper, pasta and 1-1/2 cups of the shredded cheddar cheese in a 1 1/2 quart casserole.
  • Bake 350' for 45 minutes or until hot.
  • Stir, sprinkle with the french fried onions and remainder 1/2 cup cheese. Bake for 5 more minutes or until onions are golden brown.

Nutrition Facts : Calories 473.1, Fat 25.4, SaturatedFat 13.8, Cholesterol 63.6, Sodium 858.7, Carbohydrate 38.5, Fiber 1.9, Sugar 2, Protein 22.2

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From howdidyoucookthat.com


BAKED MAC AND CHEESE (SO CREAMY AND CHEESY) - POSH JOURNAL
2020-11-18 Step 2. Make the béchamel sauce by combining butter, all-purpose flour, heavy cream, and milk until silky smooth and creamy. Step 3. Add spices and add cheese into the sauce. Step 4. Combine cheesy sauce with pasta. Step 5. Transfer the macaroni and cheese sauce mixture to a deep 9-inch or any medium-size baking dish.
From poshjournal.com


MIND-BLOWING SOUTHERN BAKED MACARONI AND CHEESE - SLICE OF JESS
2021-11-27 Preheat your oven to 425F. While you wait, boil the pasta to slightly less than al dente, reserving ½ cup of pasta water before straining the cooked pasta. Pour the pasta into a 9X13 casserole dish and toss with 2 tbsp. of butter. Place a large skillet over medium-high heat and melt 5 tablespoons of butter.
From sliceofjess.com


FOUR CHEESE BAKED MAC AND CHEESE - SIMPLY DELICIOUS
2021-11-24 Bake the mac and cheese: Transfer the macaroni to a casserole or baking dish. Combine the bread, oil, salt and thyme and scatter over the top. Place in a preheated oven and allow to bake for 20-30 minutes or until golden and bubbling. Remove from the oven and allow to cool for 5 minutes then serve.
From simply-delicious-food.com


CRISPY BAKED MACARONI AND CHEESE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


BAKED MAC AND CHEESE - GIMME DELICIOUS
Making cheese sauce. In a large pot, melt the butter over medium heat. Add the flour and whisk often for a minute. Slowly pour the whole milk and whisk until the mixture becomes smooth. Pour the remaining milk and heavy cream. Add the garlic powder, pepper and salt, cook for 5 more minutes until the sauce thickens.
From gimmedelicious.com


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