Lauras Crumb 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.

MACARONI AND CHEESE V



Macaroni and Cheese V image

This is my mom's recipe for macaroni and cheese with a bread crumb topping and a little dry mustard for zip. It is great!! You can make it more or less cheesy, depends on your taste.

Provided by LEACH

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

Time 50m

Yield 6

Number Of Ingredients 10

¾ cup dry bread crumbs
2 tablespoons melted butter
8 ounces macaroni
2 tablespoons butter
1 small onion, minced
1 tablespoon all-purpose flour
salt and pepper to taste
¼ teaspoon dry mustard
1 ½ cups milk
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Place the bread crumbs into a small bowl and mix well with the melted butter; set aside.
  • Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, then place into prepared casserole dish.
  • While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the minced onion and cook until the onion softens and turns translucent, about 5 minutes.
  • Stir in the flour, pepper, salt, and dry mustard until incorporated, then pour in the milk and bring to a simmer. Simmer, stirring constantly until the milk has thickened, about 10 minutes. Take the milk off of the heat and stir in the Cheddar cheese until melted. Pour cheese sauce over the macaroni, then sprinkle evenly with buttered bread crumbs.
  • Bake until the top is golden and bubbly, about 20 minutes.

Nutrition Facts : Calories 460.8 calories, Carbohydrate 43.9 g, Cholesterol 64.8 mg, Fat 23 g, Fiber 2.5 g, Protein 19 g, SaturatedFat 13.9 g, Sodium 413.6 mg, Sugar 5.1 g

SOUTHERN MAC AND CHEESE



Southern Mac and Cheese image

Homemade mac and cheese is often prepared with a flour-based sauce. This Southern version uses a base of eggs and half-and-half for a tasty, custardy alternative.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 40m

Number Of Ingredients 8

Coarse salt and ground pepper
1 tablespoon butter, melted, plus more for ramekins
1/2 pound elbow macaroni
2 cups shredded sharp cheddar (8 ounces)
2 large eggs
1 cup half-and-half
1 small garlic clove, minced
2 slices white sandwich bread, torn

Steps:

  • Set a large pot of salted water to boil. Preheat oven to 350. Butter four 10-ounce ramekins. Cook pasta 3 minutes short of al dente; drain.
  • In a large bowl, whisk together 1 1/2 cups cheddar, eggs, half-and-half, garlic, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Add pasta, and stir to combine; divide among ramekins.
  • In a food processor, pulse bread and melted butter until coarse crumbs form; season with salt and pepper. Dividing evenly, top pasta mixture with 1/2 cup cheddar, then sprinkle with breadcrumbs. Place ramekins on a rimmed baking sheet. Bake until mac and cheese is golden and bubbling, about 20 minutes. Let stand 5 minutes before serving.

Nutrition Facts : Calories 611 g, Fat 32 g, Fiber 2 g, Protein 28 g

CRACKER CRUMB MAC & CHEESE



Cracker Crumb Mac & Cheese image

Macaroni and cheese was a favorite dish of Thomas Jefferson. I feel certain Mr. Jefferson would have approved this version.

Provided by Rita P

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cups elbow macaroni (7 oz)
5 tablespoons butter
1/4 cup flour
2 cups milk
1 cup sharp cheddar cheese, grated (4oz)
salt and pepper
8 ounces Velveeta cheese, cubed
1/2 cup crumbled cracker, for topping

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.

Nutrition Facts : Calories 757.3, Fat 43.7, SaturatedFat 26.4, Cholesterol 129.7, Sodium 1255.9, Carbohydrate 62.2, Fiber 2, Sugar 5.8, Protein 28.6

CRUMB TOPPED CHICKEN WITH MACARONI AND CHEESE



Crumb Topped Chicken With Macaroni and Cheese image

I found this recipe in a Kraft newspaper insert. It's my husband's absolute favorite dinner. It's super easy to make and delicious!

Provided by Aly Neem

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 cups milk
1 (14 ounce) package kraft Mac n' Cheese Deluxe
1 1/2 cups shredded cheese (sharp is our favorite)
1 -1 1/4 lb boneless chicken breast half (4-5 breast halves)
1 cup crushed buttery cracker (such as Ritz)
1 tablespoon butter, melted

Steps:

  • STIR together milk, 1 cup water, Deluxe Cheese Pouch, macaroni and shredded cheddar cheese in greased 13X9-inch baking dish.
  • PLACE chicken on top of macaroni mixture. Mix crushed crackers and butter; sprinkle over chicken.
  • BAKE, uncovered at 375 degrees for 25 to 30 minutes or until chicken is cooked through.

Nutrition Facts : Calories 342.3, Fat 19.2, SaturatedFat 9.1, Cholesterol 95.3, Sodium 448.4, Carbohydrate 10.5, Fiber 0.2, Sugar 0.7, Protein 30.7

BREAD CRUMB TOPPING FOR MACARONI AND CHEESE



Bread Crumb Topping for Macaroni and Cheese image

I double this recipe for a big pan, and you can use this for any recipe that calls for a bread crumb topping.

Provided by AmyZoe

Categories     Breads

Time 5m

Yield 6 serving(s)

Number Of Ingredients 3

1 tablespoon butter
1 cup panko breadcrumbs
1/2 cup cheddar cheese (or whatever cheese you prefer)

Steps:

  • Toss panko with melted butter.
  • Mix in cheese.
  • Top macaroni and cheese or whatever recipe calls for bread crumbs.

Nutrition Facts : Calories 126, Fat 6, SaturatedFat 3.4, Cholesterol 15, Sodium 207.1, Carbohydrate 13.1, Fiber 0.8, Sugar 1.2, Protein 4.8

BAKED MACARONI AND CHEESE WITH A CRUMB TOPPING



Baked Macaroni and Cheese With a Crumb Topping image

Make and share this Baked Macaroni and Cheese With a Crumb Topping recipe from Food.com.

Provided by ratherbeswimmin

Categories     Macaroni And Cheese

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 9

salt
1 lb elbow macaroni
6 tablespoons unsalted butter, plus extra for greasing
1/4 cup all-purpose flour
3 cups milk, heated to simmering
1/2 lb extra-sharp cheddar cheese, shredded
1/2 lb monterey jack cheese, shredded
hot pepper sauce
3/4 cup fresh breadcrumb

Steps:

  • Preheat the oven to 350°.
  • Lightly butter a 2 1/2 quart baking dish.
  • Bring a large pot three-fourths full of salted water to a boil.
  • Add the macaroni, stir well, and cook for about 6 minutes.
  • The macaroni will still be quite al dente; it will cook further in the oven.
  • Do not overcook; drain thoroughly.
  • While the pasta is draining, return the pot to the stove, add 4 tablespoons of the butter, and melt over medium heat.
  • Whisk in the flour and reduce the heat to low.
  • Let the flour mixture bubble, whisking occasionally, without browning, for 2 minutes.
  • Gradually whisk in the hot milk, raise the heat to medium, and bring to a boil.
  • Remove from the heat, add the cheeses, and stir until the cheeses are melted.
  • Return the macaroni to the pot and stir well.
  • Season to taste with salt and hot pepper sauce.
  • In a small saucepan, melt the remaining 2 tablespoons butter over medium heat.
  • Spread the macaroni evenly in the prepared baking dish.
  • Sprinkle the top with the bread crumbs.
  • Drizzle the melted butter evenly over the crumbs.
  • Bake until the sauce is bubbling and the top is browned, about 40 minutes.
  • Serve hot, directly from the baking dish.

Nutrition Facts : Calories 828.4, Fat 42, SaturatedFat 25.7, Cholesterol 121.2, Sodium 603.6, Carbohydrate 76.9, Fiber 3.2, Sugar 3.3, Protein 35.1

LAURA'S CRUMB-TOPPED MACARONI AND CHEESE



Laura's Crumb-Topped Macaroni and Cheese image

Make and share this Laura's Crumb-Topped Macaroni and Cheese recipe from Food.com.

Provided by Chef mariajane

Categories     One Dish Meal

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 lb cavatappi pasta
4 slices day old oat bread or 4 slices whole wheat bread
1 teaspoon extra virgin olive oil
1/2 lb pancetta, cut into 1/2 inch dice
10 tablespoons unsalted butter
3 1/2 cups whole milk
1/4 cup flour, plus
2 tablespoons flour
2 cups mozzarella cheese, grated
3 cups white cheddar cheese, grated
3 cups gruyere cheese, grated
2 cups Fontina cheese, grated
3/4 teaspoon grated nutmeg (don't use preground)
fresh ground pepper

Steps:

  • Bring a large pot of salted water to a boil. Cook pasta for 8 minutes; pasta will be slightly undercooked. Drain, rinsed with cold water, and drain again.
  • Pulse bread in food processr until coarse crumbs form (about 2 3/4 cups).
  • Heat oil in a large sauté pan over medium-high heat. Add pancetta, and cook, stirring occasionally, until lightly browned and crisp, 9-10 minutes. Remove pancetta with a slotted spoon, and drain on paper towels.
  • Reserve 1 1/2 tablespoons pancetta drippings in pan. Melt 4 tablespoons butter over medium-high heat with drippings. Add breadcrumbs, and cook, stirring to coat, until they are light gold and beginning to crisp, about 8 minutes. Transfer to a plate.
  • Heat milk in a small saucepan over medium-low heat until steaming (Do not let milk come to a boil) Melt remaining 6 tablespoons butter in a medium saucepan over medium heat. Add flour to butter, whisking until smooth. Add milk slowly, whisking constantly until combined. Reduce heat to low and cook, stirring occasionally with a wooden spoon until thickened, about 15 minutes. Remove from heat. Add cheeses, and stir until melted. Stir in reserved pancetta, nutmeg, and 1/2 teaspoons salt. Season with pepper.
  • Preheat oven to 350°F Place pasta in a 9-inch round baking dish that's 3-inches deep. Stir in cheese sauce, 1 cup at a time, mixing well after each addition. Spread bread crumbs on top. Pace dish on a rimmed baking sheet, and bake until crumbs are deep golden brown and sauce is bubbling, about 20 minutes. Serve hot.

Nutrition Facts : Calories 1022.3, Fat 64.2, SaturatedFat 38.5, Cholesterol 198.8, Sodium 963.6, Carbohydrate 60.3, Fiber 2.6, Sugar 8.9, Protein 50.3

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