'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
CLASSIC BAKED MACARONI AND CHEESE
Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.
Provided by Alison Roman
Categories dinner, lunch, casseroles, pastas, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
- Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
- Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
- Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
- Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
- Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram
BAKED MACARONI AND CHEESE WITH A CRUMB TOPPING
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
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
MACARONI AND CHEESE V
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
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
BEST EVER MACARONI CHEESE WITH CRUNCH CRUMB
Need cheering up? This pasta bake features bacon and parmesan with a cheddar white sauce - a comfort food classic
Provided by Sarah Cook
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 13
Steps:
- Put the bay leaves, leek and milk in a pan, and gently heat until steaming but just below boiling point. Take off the heat and set aside to infuse for 1 hr.
- Drain the milk and discard the leek and bay. Wipe out the pan, then add the butter, flour and mustard powder. Heat, stirring, until the butter has melted, then cook to a paste for 1 min. Splash in some milk gradually and stir until smooth and completely incorporated. Add the rest of the milk, a little at a time at first, then gradually add more as the mixture gets saucy. (If you get any lumps, give it a vigorous whisk to remove them.) Heat, stirring all the time and scraping the bottom of the pan so it doesn't catch, until the sauce is bubbling and nicely thickened. Remove from the heat and stir in 200g of the cheddar and 25g of the parmesan. Season really well - keep tasting, as it will need a generous amount of salt.
- Cook the macaroni following pack instructions, until it is almost tender but still has a bit of chew to it. Drain well, then stir into the cheese sauce with three-quarters of the spring onions. Scrape into a large ovenproof dish or several individual ones.
- Scatter the remaining cheddar over the macaroni, then alternate between draping over pancetta slices (bunching them up a bit) and scattering with the bread cubes and remaining spring onions. (If you keep swapping between ingredients you'll get a nice mix of everything on the top.) Sprinkle with the remaining parmesan and add a very little drizzle of oil - holding your thumb over the bottle so just a trickle comes out. Can now be cooled, covered and chilled for up to 1 day, or frozen for up to 1 month.
- Heat oven to 180C/160C fan/gas 4. Bake for 40 mins until bubbling, and crunchy and golden on top (if using individual dishes, check after 30 mins).
Nutrition Facts : Calories 1011 calories, Fat 50 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 43 grams protein, Sodium 2.5 milligram of sodium
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
LAURA'S CRUMB-TOPPED MACARONI AND CHEESE
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
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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