CRISPY BAKED MACARONI AND CHEESE
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Butter a shallow 2-quart baking dish; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth. Add the bay leaf, cayenne and 1 teaspoon salt. Cook, whisking occasionally, until the sauce comes to a simmer and thickens slightly, 7 to 8 minutes.
- Remove the bay leaf from the sauce and whisk in the monterey jack, gruyere and cheddar one cheese at a time, allowing each cheese to melt before adding more. Add the pasta and stir until coated, adding the reserved cooking water as needed to loosen (the sauce will thicken as it bakes).
- Transfer the pasta mixture to the prepared baking dish. Melt the remaining 2 tablespoons butter in the microwave. Add the panko, parmesan and a pinch of salt; stir to combine. Scatter over the pasta and bake until the crumbs are browned and crisp, 15 to 20 minutes.
CREAMY BAKED MACARONI AND CHEESE
This baked mac and cheese - perfect for a large crowd or as a side dish - is super simple to make. The cream cheese gives it richness and a little tang.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield Serves 8 to 10 servings
Number Of Ingredients 9
Steps:
- Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside.
- Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
- Add the macaroni and the reserved pasta water to the saucepan and stir to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
CRISPY MAC AND CHEESE
Steps:
- Preheat the oven to 350 degrees F. Butter the bottom of a baking sheet.
- Bring a large pot of salted water to a boil. Add the macaroni and cook until tender, about 8 minutes; drain well. Transfer the macaroni to a large bowl, add the butter and toss to coat.
- Whisk together the milk, eggs and 2 teaspoons salt in a medium bowl. Add the milk-egg mixture to the macaroni; add the Cheddar and stir until evenly distributed.
- Pour the macaroni onto the prepared baking sheet and spread flat. Bake until the top is brown and bubbling, 20 to 25 minutes.
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.
CRISPY CHEESE TOPPER FOR MAC AND CHEESE
Provided by Food Network
Time 20m
Yield 1 crispy cheese topping (to cover a 9-by-13-inch baking dish)
Number Of Ingredients 1
Steps:
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper. Sprinkle the cheese onto the parchment in a thin layer in the shape of the dish you will be serving the mac and cheese in.
- Bake until the cheese is completely melted and evenly browned, 8 to 10 minutes. Let cool completely. Carefully remove the baked cheese from the parchment and place on top of the mac and cheese in the serving dish.
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.
'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
CRISPY MACARONI AND CHEESE
Deliciously different. Topped with french fried onions for that lovely onion crunch and flavor. If you aren't a fan of mushroom soup use cream of celery.
Provided by lets.eat
Categories Cheese
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix soup, milk, mustard, pepper, pasta and 1-1/2 cups of the shredded cheddar cheese in a 1 1/2 quart casserole.
- Bake 350' for 45 minutes or until hot.
- Stir, sprinkle with the french fried onions and remainder 1/2 cup cheese. Bake for 5 more minutes or until onions are golden brown.
Nutrition Facts : Calories 473.1, Fat 25.4, SaturatedFat 13.8, Cholesterol 63.6, Sodium 858.7, Carbohydrate 38.5, Fiber 1.9, Sugar 2, Protein 22.2
CRUNCHY CRUSTED MACARONI AND CHEESE
Make and share this Crunchy Crusted Macaroni and Cheese recipe from Food.com.
Provided by StephanieNS
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Cook macaroni until it is al dente; drain.
- Melt 2 tablespoons butter in a saucepan; add the flour and cook, stirring constantly over low heat 2-3 minutes.
- Add the milk gradually, mixing the ingredients to incorporate the flour mixture and make a smooth sauce.
- Add the salt, pepper, and nutmeg.
- While still stirring, add the cheese and continue to cook 4-5 minutes until the cheese has melted and the sauce is smooth.
- Pour the sauce over cooked macaroni and mix them thoroughly.
- Pour this mixture into a buttered baking dish.
- Combine rice krispies and 2 tablespoons butter and sprinkle this over the cheese-coated macaroni.
- Bake about 30 minutes or until the top is crispy.
Nutrition Facts : Calories 377.4, Fat 20.4, SaturatedFat 12.6, Cholesterol 55.9, Sodium 720.2, Carbohydrate 34.6, Fiber 1, Sugar 1.3, Protein 14.3
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.
Provided by NYTX29
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Pre-heat oven to 400ºF.
- Boil pasta al dente.
- Drain and put the pasta in one layer in a large shallow casserole.
- Whisk the milk and flour until well blended. Salt and pepper to taste.
- Pour the milk & flour mixture over the pasta.
- Dot the butter all over the pasta.
- Sprinkle the cheese over the top of the pasta to cover it fully.
- Bake for 30-40 minutes until top is browned and crusty.
- If desired, after about 20 minutes, you can put the casserole under the broiler to brown the top faster.
Nutrition Facts : Calories 765.5, Fat 47.5, SaturatedFat 29.7, Cholesterol 143, Sodium 729.4, Carbohydrate 49.6, Fiber 1.9, Sugar 1.5, Protein 34.6
CRISPY MAC AND CHEESE CUPS #SP5
Official Contest Entry: Simply Potatoes 5Fix. These delightful bite-size cups will be the star of the meal, featuring creamy homestyle Simply Macaroni and Cheese, pancetta, and a crispy topping of panko bread crumbs and fresh herbs. They make a wonderful appetizer or side dish.
Provided by curlykcook
Categories Potato
Time 50m
Yield 24 mini cups, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F. Grease or spray a 24-cup size mini-muffin pan.
- Cook pancetta slowly in a large pan over medium heat. Turn slices frequently until crispy, about 10 minutes. Drain on paper towels and crumble.
- Add crumbled pancetta to the macaroni and cheese and stir well.
- Spoon macaroni and cheese mixture into mini-muffin cups.
- In a small bowl, mix bread crumbs and chives. Sprinkle on top of each cup.
- Cut each grape tomato into 3 slices crosswise. Garnish each cup with one tomato slice, pressing it down gently.
- Bake in oven until bread crumb topping is light golden brown, about 18-20 minutes.
- Let cool for 15 minutes. Using a butter knife, run the edge around the cups to lift out.
Nutrition Facts : Calories 39.7, Fat 0.5, SaturatedFat 0.1, Sodium 67, Carbohydrate 7.4, Fiber 0.7, Sugar 1.2, Protein 1.4
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.
Provided by Julia Moskin
Categories brunch, dinner, easy, lunch, weekday, casseroles, main course, side dish
Time 1h15m
Yield 8 to 12 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 7 grams, Carbohydrate 4 grams, Fat 24 grams, Protein 15 grams, SaturatedFat 14 grams, Sodium 557 milligrams, Sugar 1 gram, TransFat 1 gram
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