Crispy Topped Macaroni And Cheese Recipes

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CRUMB-TOPPED MACARONI AND CHEESE



Crumb-Topped Macaroni and Cheese image

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

2 cups uncooked elbow macaroni
1/2 cup butter, divided
1/2 teaspoon crushed red pepper flakes
1/4 cup all-purpose flour
1-1/2 cups whole milk
2 cups shredded Gruyere cheese or Swiss cheese
1 carton (8 ounces) mascarpone cheese
4-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup panko bread crumbs
1 tablespoon Italian seasoning

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.

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 Trisha Yearwood

Categories     side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

Unsalted butter, for the dish
2 teaspoons kosher salt
1 pound elbow macaroni with ridges
4 tablespoons (1/2 stick) unsalted butter
4 tablespoons all-purpose flour
1 teaspoon kosher salt
2 cups milk
2 cups grated sharp Cheddar
1/2 cup breadcrumbs
4 tablespoons (1/2 stick) unsalted butter, melted

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.

CRISPY BAKED MACARONI AND CHEESE



Crispy Baked Macaroni and Cheese image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 12

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

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.

BAKED MACARONI AND CHEESE



Baked Macaroni and Cheese image

Macaroni and cheese may seem an easy proposition. Noodles, cheese. But the secret to this creamy dish with a crunchy and crisp top is American cheese. This is no place for fancy cheeses or fancy noodles. Leave the whole-wheat penne and artisanal orecchiette in the cupboard and bring on the elbow pasta.

Provided by Julia Moskin

Categories     brunch, dinner, easy, lunch, weekday, casseroles, main course, side dish

Time 1h15m

Yield 8 to 12 servings

Number Of Ingredients 7

3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk.

Steps:

  • Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.
  • In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.

Nutrition Facts : @context http, Calories 291, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 24 grams, Protein 15 grams, SaturatedFat 14 grams, Sodium 557 milligrams, Sugar 1 gram, TransFat 1 gram

'GOT SOME CRUST' MACARONI AND CHEESE



'Got Some Crust' Macaroni and Cheese image

Delicious macaroni casserole, topped with crispy and cheesy crust.

Provided by Chris T

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

Time 1h15m

Yield 12

Number Of Ingredients 15

2 cups elbow macaroni
¼ cup butter, divided
1 small onion, chopped
2 tablespoons all-purpose flour
1 ½ cups milk
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon prepared yellow mustard
2 cups shredded Cheddar cheese
¼ cup grated Parmesan cheese
1 cup shredded Cheddar cheese
¼ cup grated Parmesan cheese
1 cup dry bread crumbs

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and mix with half of the butter.
  • While the macaroni is boiling, melt the remaining butter in a saucepan over medium heat. Stir in the onions, and cook until the onions begin to soften, about 3 minutes. Stir in the flour, and cook 5 minutes longer. Add the milk and bring to a simmer, stirring frequently. Cook and stir until the milk has thickened, about 10 minutes. Once thick and smooth, stir in the salt, white pepper, Worcestershire sauce, hot pepper sauce, mustard, 2 cups of Cheddar cheese, and 1/4 cup of Parmesan cheese. Stir until the cheeses have melted, then stir in the macaroni until evenly coated. Scrape into the prepared baking dish, and smooth the top. Toss the remaining 1 cup Cheddar cheese and 1/4 cup Parmesan cheese with the dry bread crumbs in a mixing bowl. Sprinkle evenly over the top of the macaroni.
  • Bake in the preheated oven until the macaroni is hot and the crust is golden brown, about 30 minutes.

Nutrition Facts : Calories 285.9 calories, Carbohydrate 23.2 g, Cholesterol 45.2 mg, Fat 15.5 g, Fiber 1.2 g, Protein 13.1 g, SaturatedFat 9.5 g, Sodium 532.4 mg, Sugar 2.9 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

MACARONI AND CHEESE



Macaroni and Cheese image

Provided by Garrett McCord

Categories     Cheese     Dairy     Pasta     Bake     Super Bowl     Kid-Friendly     Back to School     Cheddar     Fall     Winter     Breadcrumbs     Small Plates

Yield Makes 8 servings

Number Of Ingredients 10

6 tablespoons unsalted butter, plus more to grease the baking dish
1 cup panko bread crumbs
24 ounces sharp or extra-sharp Cheddar, grated (about 9 cups total)
1 pound elbow macaroni
3 1/4 cups whole milk
3 tablespoons all-purpose flour
1 1/2 teaspoons dry mustard
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
Equipment: 9- by 13-inch baking dish, flat-edged wooden spoon or heat-safe rubber spatula

Steps:

  • Preheat the oven to 350°F. Lightly butter a 9- by 13-inch baking dish.
  • In a small saucepan over moderate heat, melt 3 tablespoons of the butter. Place the panko bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, toss to combine, and set aside.
  • In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing, then return them to the pot they were cooked in.
  • In a small saucepan over moderate heat, warm the milk just until it starts to steam and form tiny bubbles around its edges-be careful not to let the milk come to a boil. Remove from the heat.
  • In a medium saucepan over moderate heat, melt the remaining 3 tablespoons of butter. Add the flour and use a flat-edged wooden spoon or heat-safe rubber spatula to stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper. Add the remaining grated cheese and stir until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce.
  • Pour the macaroni and cheese into the prepared baking dish and top with the panko-cheese mixture. Bake until light golden brown and bubbling, about 30 minutes. Serve hot. DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Do not add the bread crumbs until ready to bake. (Chilled Macaroni and Cheese may take longer than 30 minutes to be fully cooked.)

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

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CRUNCH TOP MAC AND CHEESE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


STARBUCKS CRISPY GRILLED CHEESE SANDWICH - THERESCIPES.INFO
Perfect Starbucks Grilled Cheese (copycat recipe) - Get On My Plate hot getonmyplate.com. Add sandwiches and brown 1-2 minutes on each side until cheese is melted. Make sure you keep the heat low to medium so the cheese has a chance to melt. Pro Tip: Cover the skillet with a cookie sheet to help the cheese melt faster! Remove grilled cheese from skillet, cut in half and enjoy …
From therecipes.info


CHEESY BAKED MACARONI & CHEESE (WITH CRISPY PANKO TOPPING)
2021-08-05 Melt 2 tbsp butter in a pan under low heat. Add the panko to the pan, season with salt and pepper, and stir frequently until the panko is slightly golden and toasted. Transfer your macaroni and cheese into an oven safe baking pan if needed. Sprinkle the toasted panko over the macaroni and cheese. Bake at 375 degrees Fahrenheit for about 20 minutes.
From costcokitchen.com


CRISPY CATFISH NUGGETS – PALATABLE PASTIME PALATABLE PASTIME
4 hours ago Mix coating and dredge catfish, lightly tapping off excess. Rest catfish on a plate and heat frying oil several inches deep in a skillet, but no more than halfway in the skillet. Dredge catfish nuggets again. When oil is hot but not smoking, fry catfish for 4-6 minutes or until crispy and browned. Drain on paper toweling or a paper bag.
From palatablepastime.com


CRISPY BAKED MACARONI AND CHEESE RECIPE - THERESCIPES.INFO
Crispy Baked Macaroni & Cheese Recipe - (4.1/5) - Keyingredient top www.keyingredient.com. Cooking time 50mins Adapted from foodnetwork.com Preparation Step 1 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 ...
From therecipes.info


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