'GOT SOME CRUST' MACARONI AND CHEESE
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
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
BAKED, CRUNCHY-TOPPING, MAC N CHEESE
Not your everyday mac n cheese, this recipe is very rich. It is just a tad spicy with the red pepper and dijon mustard. Even with the little bit of spice it is still child friendly. And delicious! I grate my cheese (slowly at that!) so your prep time will be less if you used shredded-from-the-package cheese. You can use unsalted butter in the sauce. If you use regular butter but prefer less salt, then just cut back a bit on the salt listed in the ingredients.
Provided by Lisanne
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- Grease a 3-quart shallow baking dish.
- Bring a pot of salted water (Who wants bland pasta?) to boil for the macaroni.
- The yummy topping: Melt 2 T unsalted butter
- In a bowl stir melted butter together with crushed Ritz and 1 cup cheddar until well combined. This can be made 1 day ahead and chilled, covered.
- The yummy sauce: In a 5-quart heavy saucepan melt 3 T butter over med low heat.
- Stir in flour and red pepper flakes.
- Stir about 3 minutes and whisk in milk.
- Bring sauce to a boil, whisking constantly.
- Simmer, whisking occasionally, for about 3 minutes or so.
- Stir in the cream, the 4 cups of cheddar, mustard, salt, and pepper.
- Remove pan from heat and cover surface of sauce with wax paper.
- Cook macaroni in boiling water, al dente. (per package instructions)
- Reserve 1 cup of the cooking water.
- Drain macaroni.
- Return the macaroni to the pot (off the burner) and mix together the macaroni, reserved cooking water, and the sauce. (The sauce does stick a bit to the wax paper when removed)
- Transfer macaroni mixture to baking dish.
- Sprinkle topping evenly over the macaroni and bake on middle rack for 20 to 25 minutes, or until light golden brown and bubbling.
EXTRA-CRUNCHY SHEET-PAN MAC AND CHEESE
When you spread your mac and cheese out on a sheet pan and top it with lots of buttery breadcrumbs, you achieve maximum crunchiness in every cheesy bite.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a large pot of salted water to a boil. Add the macaroni, and cook according to package directions until al dente. Drain the macaroni, reserving 1 1/2 cups of the pasta water. Set aside.
- Heat the half-and-half, cream cheese, and reserved pasta water in a large pot over medium heat, stirring until the cream cheese is completely melted and the mixture just comes to a simmer. Remove from heat and add the Cheddar, Monterey Jack, Dijon mustard, and hot sauce, whisking until the cheeses are melted and the sauce is smooth.
- Add the macaroni to the pot and stir to combine. (It will look very loose, but the pasta will absorb some of the sauce as it bakes.) Season to taste with salt if desired. Spread the macaroni mixture on an 18-by-13-inch sheet pan.
- Toss the panko, butter and 1/2 teaspoon salt together in a medium bowl and sprinkle evenly over the pasta. Bake until the cheese is bubbly and the bread crumbs are brown and crisp, rotating halfway through, 20 to 25 minutes.
CRUNCHY-TOP MAC-AND-CHEESE
This Weight Watchers recipe is amazingly tasty, and a great alternative to its heavier, conventional counterpart.
Provided by Artboy34
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F Spray 8-inch square baking dish with nonstick spray. Bring large saucepan of salted water to boil.
- Meanwhile, heat oil in medium skillet over medium heat. Add panko and cook, stirring occasionally, until toasted, about 4 minutes; set aside.
- Add squash to boiling water; cover and return to boil. Cook, uncovered, until squash is very tender, about 10 minutes.
- Meanwhile, combine broth, Cheddar, Pecorino, cream cheese, mustard, salt, and cayenne pepper in blender. With slotted spoon, transfer cooked squash to blender and puree. (Leave water in pan.).
- Bring water back to boil. Cook pasta half the directed time on package; add cauliflower during last minute of cooking time. Drain; return to pot. Stir in puree and toss to coat. Spread pasta mixture in prepared baking dish; top with crumb mixture and spray with nonstick spray. Bake until top is golden and casserole is bubbling, about 25 minutes.
Nutrition Facts : Calories 298.8, Fat 6, SaturatedFat 2.5, Cholesterol 11.2, Sodium 736.2, Carbohydrate 48.4, Fiber 5.3, Sugar 5.9, Protein 15
CHUCK'S FAVORITE MAC AND CHEESE
Easily doubled for a potluck, cottage cheese and sour cream are the unique elements to this macaroni and cheese recipe.
Provided by MRSO
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.
- In 9x13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.
- Bake 30 to 35 minutes, or until top is golden.
Nutrition Facts : Calories 590.8 calories, Carbohydrate 45.5 g, Cholesterol 87.7 mg, Fat 33.3 g, Fiber 2.5 g, Protein 26.8 g, SaturatedFat 20.3 g, Sodium 720.2 mg, Sugar 2.1 g
SAUCY MAC & CHEESE
I love the curly noodles in this creamy recipe. Cavatappi (aka cellentani pasta) has a corkscrew shape, but any type of spiral noodle will work. This dish is fun to make and looks so pretty topped with extra cheese and crunchy, golden panko. I like to add ground pepper to my serving. -Sara Martin, Brookfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter over medium-high heat. Add bread crumbs; cook and stir until golden brown. Remove to a small bowl and set aside. , In the same skillet, melt remaining butter. Stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir until thickened, about 2 minutes. Reduce heat. Stir in Velveeta until melted. , Drain pasta; add to cheese mixture. Cook and stir until heated through, 3-4 minutes. Sprinkle with cheddar cheese and bread crumbs.
Nutrition Facts : Calories 661 calories, Fat 36g fat (21g saturated fat), Cholesterol 121mg cholesterol, Sodium 1267mg sodium, Carbohydrate 58g carbohydrate (11g sugars, Fiber 2g fiber), Protein 27g protein.
3-INGREDIENT MAC & CHEESE RECIPE BY TASTY
Nothing says comforting and classic like mac and cheese. Remember when you were a little kid and you sat down at the dinner table? There it was: a glorious pot of mac and cheese. Ooey, gooey, and oh-so-delightful. Well, we're taking you back there with our 3-ingredient mac-hack. That's right: only three ingredients to bliss. It's so good, you'll never go back to the boxed stuff!
Provided by Alvin Zhou
Categories Sides
Time 15m
Yield 4 servings
Number Of Ingredients 3
Steps:
- In a large pot, bring the milk to a boil.
- Add the pasta and stir constantly until the pasta is cooked, about 10 minutes.
- Turn off the heat, then add the cheddar. Stir until the cheese is melted and the pasta is evenly coated.
- Enjoy!
Nutrition Facts : Calories 803 calories, Carbohydrate 100 grams, Fat 27 grams, Fiber 3 grams, Protein 37 grams, Sugar 18 grams
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