Garlic Mac N Cheese Recipes

ROASTED GARLIC MAC AND CHEESE

Steps:

• Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
• Preheat the oven to 400ºF.
• Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic until golden and soft, about 45 minutes.
• Remove the roasted garlic from the oven and squeeze the cloves into a bowl. Using a fork, mashing the cloves into a paste. Set aside.
• Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13x9-inch shallow baking dish.
• In a large, heavy saucepot (such as a Dutch oven), melt 1 stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.
• Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it's golden brown and bubbling.
• The garlic head can be roasted, and the garlic gloves mashed, 1 day in advance. Store the garlic paste, covered, in the fridge.
• The macaroni and cheese can be baked in a large baking dish or several smaller ramekins for individual servings.
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GARLIC MACARONI AND CHEESE

Steps:

• Make the crumb topping:.
• Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
• Make the pasta and sauce:.
• Preheat the oven to 400ºF.
• Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes.
• Remove the roasted garlic from the oven and squeeze the cloves into a bowl. Using a fork, mashing the cloves into a paste. Set aside.
• Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13x9-inch shallow baking dish.
• In a large, heavy saucepot (such as a Dutch oven), melt 1 stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.
• Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it's golden brown and bubbling.
• Additional Notes:.
• The garlic head can be roasted, and the garlic gloves mashed, 1 day in advance. Store the garlic paste, covered, in the fridge.
• The macaroni and cheese can be baked in a large baking dish or several smaller ramekins for individual servings.

MACARONI AND CHEESE WITH GARLIC BREAD CUBES

Steps:

• Cook pasta according to package directions. Drain and transfer to a greased 13x9-in. baking dish; add melted butter and toss to coat., In a large skillet, saute garlic in butter until tender. Place bread cubes in a large bowl. Drizzle with butter mixture and sprinkle with seasoned salt; toss to coat., In the same skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the process cheese, sugar, seasoned salt, mustard, pepper sauce and pepper; stir until cheese is melted., In a small bowl, combine the fontina, cheddar and Swiss cheeses. Add 2 cups cheese mixture to sauce; stir until melted. Pour over pasta; stir to combine. Sprinkle with remaining cheese mixture. Top with bread cubes, Parmesan cheese and paprika., Bake at 350° for 30-35 minutes or until bubbly and bread is lightly browned.

ROASTED GARLIC MACARONI AND CHEESE

Steps:

• MAKE THE CRUMB TOPPING:.
• Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
• MAKE THE PASTA AND SAUCE:.
• Preheat the oven to 400ºF.
• Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes.
• Remove the roasted garlic from the oven and squeeze the cloves into a bowl. Using a fork, mashing the cloves into a paste. Set aside.
• Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13x9-inch shallow baking dish.
• In a large, heavy saucepot (such as a Dutch oven), melt 1 stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.
• Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it's golden brown and bubbling.

FANCY-BUT-EASY MAC N' CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the diced onion in a large pot of lightly-salted water; bring to a boil. Cook the pasta until al dente, 8 to 10 minutes; drain. Transfer the onion and pasta to a casserole dish; season with salt, pepper, and garlic salt. Stir the butter and brown sugar into the pasta mixture until the butter melts. Add the Cheddar cheese soup, Havarti cheese, Parmesan cheese and 1/3 cup of Cheddar cheese; stir well. Sprinkle remaining Cheddar cheese over top of the dish.
• Bake in preheated oven about 45 minutes. Change oven setting to 'Broil' and cook until top is golden brown, about 4 minutes.

MACARONI AND CHEESE WITH GARLIC BREAD CRUMBS, PLAIN AND CHIPOTLE

Steps:

• Make bread crumbs:
• Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden. Transfer to paper towels to drain and season with salt.
• Make macaroni:
• Preheat oven to 350°F. Chop chipotles.
• Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute. Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes.
• Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender. Drain in a colander and transfer to a large bowl. Stir in white sauce, cheese, and salt to taste.
• Fill a 1 1/2-quart shallow casserole with half of macaroni mixture. Stir chipotles into remaining macaroni. Spoon into another 1 1/2-quart shallow casserole and sprinkle both with bread crumbs. Bake casseroles in middle of oven 30 minutes, or until bubbly.

MOMMA'S DEEP-DISH MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C). Grease a 7 x 11-inch (17 x 27 cm) baking dish with butter.
• Bring a large pot of salted water to a boil. Cook the macaroni according to the package instructions until al dente, then drain and return to the warm pot.
• Add butter to the macaroni and stir until melted and the noodles are well coated.
• In a large bowl, stir together the sour cream, cottage cheese, 1 cup cheddar, ½ cup Gouda, ½ cup pepper Jack, ½ cup mozzarella, the cheese sauce, evaporated milk, salt, black pepper, garlic powder, onion powder, and cayenne until well combined.
• Add the sauce to the pot with noodles and mix until fully coated. Season with more salt and black pepper to taste. Stir the eggs until well incorporated.
• Pour the macaroni into the prepared baking dish and smooth in an even layer.
• In a medium bowl, toss together the remaining 1 cup cheddar, ½ cup Gouda, ½ cup pepper Jack, and ½ cup mozzarella cheese. Sprinkle the cheese mixture evenly over the noodles.
• Cover the baking dish with foil. Bake for 30 minutes.
• Increase the oven temperature to 425°F (220°C). Remove the foil and bake for another 10 minutes, until the cheese is golden brown. Let cool slightly before serving.
• Enjoy!
• RECIPE BY: Meiko Temple

CREAMY HERB AND GARLIC MAC N' CHEESE

Steps:

• Heat oven to 350 degrees F (175 degrees C).
• Cook macaroni as directed on package, omitting salt.
• Meanwhile, melt butter in large saucepan on low heat. Add onions; cook and stir 3 to 5 minutes or until crisp-tender. Whisk in flour and mustard; cook 2 minutes. Gradually whisk in milk until blended; cook on medium heat 3 to 5 minutes or until thickened, whisking constantly. Add 2 cups cheese; cook 1 minute or until melted, stirring constantly.
• Drain macaroni. Add to sauce; stir to evenly coat. Stir in tomatoes. Pour into 8-inch square baking dish sprayed with cooking spray; top with remaining cheese.
• Bake 15 minutes or until heated through.

MAC AND CHEESE GARLIC BREAD BOWL RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Cut off the top of the boule and reserve. Using a small, sharp knife, cut around the inside of the bread (being careful not to cut through the sides) and scoop out the center. Tear 1 loosely packed cup of the bread's innards into 1-inch pieces, then discard or set aside the rest for another use.
• In a small bowl, mix together 6 tablespoons softened butter, 3 cloves garlic, 1 tablespoon parsley, the red pepper flakes, if using, and ¼ teaspoon salt.
• Arrange the bread bowl, top of the boule, and the torn bread on a baking sheet. Spread the compound butter over the inside of the top of the boule and all over the inside of the bread bowl.
• Bake for 12-14 minutes, until the bread bowl is golden brown around the edges and the torn bread is dry and beginning to brown.
• Transfer the torn, toasted bread to a food processor and process into coarse crumbs. You should have about ½ cup of bread crumbs.
• In a medium pot, heat the olive oil over medium heat until shimmering. Add the bread crumbs and toast, stirring occasionally, until golden brown, 3-4 minutes.
• Transfer the toasted bread crumbs to a medium bowl and add 1 tablespoon grated Parmesan cheese, 1 tablespoon parsley, and ¼ teaspoon kosher salt. Stir to combine.
• Wipe out the pot, then return to the stove over medium heat and add the remaining 3 tablespoons butter. When the butter is melted and bubbling, add the remaining 3 cloves garlic and sauté for 1-2 minutes, until fragrant.
• Add the heavy cream and cook until simmering and reduced slightly, stirring occasionally to prevent burning, 4-5 minutes. Add the remaining ½ cup Parmesan and the mozzarella cheese and stir until the cheese is fully melted and creamy and the sauce has thickened, 5-6 minutes. Season with the remaining teaspoon of salt and the pepper.
• Fold in the cooked elbow macaroni until well coated.
• Set the bread bowl on a clean baking sheet. Transfer the macaroni to the bread bowl and top with the bread crumbs.
• Bake for 5 minutes, until warmed through and set.
• Top with the remaining tablespoon of parsley and serve immediately with the toasted top of the boule.
• Enjoy!