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Macaroni And Cheese Homemade Crusty

MACARONI AND CHEESE HOMEMADE CRUSTY

this recipe is very cheesy and filling. once it comes out of the oven, everyone will fight over the crusty corners.

Time: 65 minutes

Steps:

  • boil your water and throw in your elbow macaroni until tender and ready to eat
  • while it is cooking , shred up the cracker barrel and the mozzerella together in a bowl
  • get the pan that you will be baking your mac and cheese in and spray the bottom
  • then coat the bottom of the pan with bread crumbs
  • once the macaroni is done , strain it and put it back in the pot you cooked it inches take the 2 cups of sour cream and the 2 cream cheese and mix them together with the macaroni
  • once it is all mixed and stirred , pour it into the baking pan and mix in 1 / 2 the cracker barrel and the mozzerella shreddings
  • the macaroni should still be hot and melt all together
  • flatten out the top and even it out and put on the other 1 / 2 of the cheeses and sprinkle some more bread crumbs on top
  • place the pan in a pre-heated 400 degree oven and bake for approximately 1 hour until all the cheeses are melted together and the bread crumbs form a crusty topping
  • eat it up- it sticks to your ribs for the night', "you won't be diappointed with this dish !"]


macaroni and cheese  homemade   crusty image

Number Of Ingredients: 7

Ingredients:

  1. cream cheese
  2. elbow macaroni
  3. cracker barrel cheese
  4. breadcrumbs
  5. mozzarella cheese
  6. sour cream
  7. salt & pepper


CRUSTY MACARONI AND CHEESE

Make and share this Crusty Macaroni and Cheese recipe from Food.com.

Recipe From food.com

Provided by chia2160

Time 1h10m

Yield 8-12 serving(s)

Steps:

  • Heat oven to 375 degrees Fahrenheit.
  • 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 cooked pasta, cheeses, cayenne (if using) and salt to taste. Place mixture in prepared pan and evenly pour milk over surface.
  • Sprinkle reserved cheese on top; dot with remaining butter.
  • Bake, uncovered, for 45 minutes.
  • Raise heat to 400 degrees Fahrenheit and bake 15 to 20 minutes more, until crusty on top and bottom.


Crusty Macaroni and Cheese image

Number Of Ingredients: 7

Ingredients:

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


"WORLD'S BEST" MACARONI & CHEESE

We tasted this in Seattle at the Pike Place Market in the Beecher's store. It is the best! I had to get their recipe and I found it on the internet; It is a very rich creamy comfort food. I do not have Beecher's cheese so I improvised with what is available and it came out as tasty as the original. Serve this with a crisp salad. Enjoy!

Recipe From food.com

Provided by Sageca

Time 1h15m

Yield 8 serving(s)

Steps:

  • Preheat oven to 350; F. Set a large pot of water on high heat.
  • Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Whisk in the flour. Continue to stir this roux over medium heat for two to three minutes.
  • The roux should be cooked and free of the flour flavor but still light in color.
  • Gradually add milk, whisking briskly to maintain a smooth sauce.
  • Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching.
  • When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted. I make my sauces in the microwave; turns out great and never scorches.
  • Somewhere during this sauce-cooking process, your pasta water has started boiling. The original is made with Penne noodles. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). You want barely undercooked pasta so that it can finish in the oven later. Halt the cooking by draining the pasta and rinsing with cold water. Return pasta to pot.
  • Pour sauce over pasta and stir until completely incorporated. The combination should be fairly saucy, almost soupy.
  • Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Those edges will be a welcome and flavorful addition to each serving.
  • Let the dish sit for 5 to 10 minutes before serving. I divided this in 2 containers and froze one.


Number Of Ingredients: 16

Ingredients:

  • cheese sauce
  • 1/4 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 3 cups 1% low-fat milk
  • 14 ounces white medium cheddar, grated
  • 2 ounces mozzarella cheese, grated
  • 1 ounce asiago cheese, grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4-1/2 teaspoon dried chipotle powder or 1/4-1/2 teaspoon cayenne
  • pasta
  • 12 ounces macaroni
  • salt for pasta water
  • 2 ounces cheddar cheese, grated
  • 2 ounces gruyere, grated
  • 1/4-1/2 teaspoon dried chipotle powder or 1/4-1/2 teaspoon cayenne


CRUSTY BAKED MACARONI AND CHEESE

I happen to love a "crusty" top on my Baked Macaroni and Cheese, so came up with the following variation as an alternative to the "creamy" variety. I use Ziti or Rigatoni, instead of elbow macaroni, for a chewier texture. I also do one layer of the pasta and the cheese in as large a shallow casserole (glass, ceramic, rectangular metal pan) as needed, to get as much "cheese crust" as possible. You can easily double, triple, etc. the recipe, in which case I do two layers of macaroni with butter and cheese over each layer.

Recipe From food.com

Provided by NYTX29

Time 45m

Yield 4 serving(s)

Steps:



Crusty Baked Macaroni and Cheese image

Number Of Ingredients: 6

Ingredients:

  • 1/2 lb ziti pasta or 1/2 lb rigatoni pasta
  • 1 cup milk
  • 2 tablespoons flour
  • 4 tablespoons butter
  • salt and pepper
  • 3 -4 cups extra-sharp cheddar cheese, shredded


BAKED MACARONI AND CHEESE

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.

Recipe From cooking.nytimes.com

Provided by Julia Moskin

Time 1h15m

Yield 8 to 12 servings

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.


Baked Macaroni and Cheese image

Number Of Ingredients: 7

Ingredients:

  • 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.


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