CRUMB-TOPPED MACARONI AND CHEESE
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
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.
BAKED MACARONI & CHEESE W/ BREADCRUMB TOPPING
Make and share this Baked Macaroni & Cheese W/ Breadcrumb Topping recipe from Food.com.
Provided by Chubby Bunny 1983
Categories One Dish Meal
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat Oven to 350 degrees.
- Shred the two cheeses into two different bowls.
- Prepare elbow macaroni as directed on box. Drain and set aside for a moment.
- Grease entire surface of your 9"x 13" baking pan generously with butter.
- Start Preparation by covering the bottom of the dish with half of the cooked elbow macaroni.
- Cut 2 TBSP of butter into small pieces (like a pat of butter) and spread them over the macaroni evenly.
- Add a layer of half of the Cheddar Cheese, then half of the Monterey Jack or Mild Cheddar Cheese.
- Add the other half of the elbow macaroni, THEN 2 more TBSP of butter cut into small pieces and spread out evenly.
- Add the other half of both cheeses.
- Add the 2 Cups of milk.
- FINALLY -- Sprinkle the breadcrumbs lightly in a thin layer over top of the whole dish (you may use more or less than my recipe calls for).
- Put in oven at 350 degrees for about 45 minutes, or until lightly browned
- ENJOY!
MAC AND CHEESE WITH SOURDOUGH BREADCRUMBS
For ideas on what to serve with the macaroni and cheese, see "On the Side."
Time 1h45m
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Heat oil in skillet over medium-high heat. Add shallots and rosemary; sauté 5 minutes. Mix in croutons. Cool; stir in parsley.
- Preheat oven to 375°F. Butter 13 x 9 x 2-inch glass baking dish. Whisk flour, cayenne, and nutmeg in small bowl. Melt butter in heavy large pot over medium-high heat. Add flour mixture; stir 1 minute (do not brown). Gradually whisk in milk and bring to simmer. Cook until sauce thickens, 4 to 5 minutes. Whisk 2 cups cheddar, 2 cups Fontina, and 1/4 cup Pecorino Romano into sauce. Season generously with salt and pepper. Stir in pasta; remove from heat. Mix 1 cup cheddar, 1 cup Fontina, and 1/4 cup Pecorino Romano in small bowl. Layer half of pasta mixture, then cheese mixture in baking dish; repeat. Sprinkle with breadcrumb topping. Cover with foil. Bake 30 minutes. Uncover and bake until topping is golden, 10 to 12 minutes. Top with chopped parsley.
MACARONI AND CHEESE WITH CRUMB TOPPING
This is a different Macaroni and Cheese recipe. Some of the recipe can be made 1 day ahead. Great for pot luck. The recipe comes from Bon Appetit.
Provided by Barb G.
Categories One Dish Meal
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Mix bread crumbs, Asiago cheese, and paprika in a medium bowl.
- Melt 6 tablespoons butter in a heavy large saucepan over medium heat.
- Add flour and stir 3 minutes.
- Gradually whisk in milk, then mustard and pepper.
- Cook until thickened, stirring often, about 10 minutes.
- Mix in cheese and parsley.
- Cool sauce slightly.
- (Topping and sauce can be made 1 day ahead. Cover separately and refrigerate. Rewarm sauce, stirring frequently and thinning with milk if necessary, before continuing). Preheat oven to 400°F.
- Butter 15 x 10 x 2-inch Glass baking dish.
- Cook Macaroni in pot of boiling salted water until just tender BUT still firm to bite, stirring occasionally.
- Drain Macaroni.
- Return macaroni to pot; mix in sauce.
- Season to taste with salt.
- Transfer mixture to prepared dish.
- Sprinkle with topping and dot with remaining 2 tablespoons butter.
- Bake until cheese is bubbling and crumbs are brown, about 40 minutes.
- Cool slightly and serve.
Nutrition Facts : Calories 529.3, Fat 27.6, SaturatedFat 16.7, Cholesterol 78.8, Sodium 498.8, Carbohydrate 47.5, Fiber 2.1, Sugar 8.2, Protein 22.3
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