Baked Crunchy Topping Mac N Cheese Recipes

CRUMB-TOPPED MACARONI AND CHEESE

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.

CRUNCHY WHITE BAKED MACARONI & CHEESE

Steps:

• In a large saucepan, cook macaroni according to package directions. Drain and set aside. , In same saucepan, combine the evaporated milk, whole milk, deli cheese and cheddar cheese. Cook and stir until cheeses are melted and mixture is smooth. Stir in macaroni; heat through. Transfer to a greased 13x9-in. baking dish. Combine bread crumbs, Parmesan cheese and parsley flakes; sprinkle over macaroni mixture. Cover and bake at 350° for 20 minutes. Uncover; bake until bubbly and golden brown, 10-15 minutes longer. Let stand 10 minutes before serving.

'GOT SOME CRUST' MACARONI AND CHEESE

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.

EASY CHEESY MAC AND CHEESE (WITH OPTIONAL CRUNCHY TOPPING)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
• Transfer cooked macaroni to a 9x13-inch casserole dish. Add 2 cups shredded Cheddar cheese, Alfredo sauce, and mustard; mix thoroughly until macaroni is evenly coated. Mix in remaining 2 cups cheese and drained tomatoes and green chiles. Top with bread crumbs.
• Bake until bubbly and cheese is melted, about 30 minutes.

THE BEST HOMEMADE BAKED MAC AND CHEESE

Steps:

• Preheat oven to 350F. Lightly grease a large 3 qt or 4 qt baking dish and set aside.Combine shredded cheeses in a large bowl and set aside.
• Cook the pasta one minute shy of al dente according to the package instructions. Remove from heat, drain, and place in a large bowl.
• Drizzle pasta with olive oil and stir to coat pasta. Set aside to cool while preparing cheese sauce.
• Melt butter in a deep saucepan, dutch oven, or stock pot.
• Whisk in flour over medium heat and continue whisking for about 1 minute until bubbly and golden.
• Gradually whisk in the milk and heavy cream until nice and smooth. Continue whisking until you see bubbles on the surface and then continue cooking and whisking for another 2 minutes. Whisk in salt and pepper.
• Add two cups of shredded cheese and whisk until smooth. Add another two cups of shredded cheese and continue whisking until creamy and smooth. Sauce should be nice and thick.
• Stir in the cooled pasta until combined and pasta is fully coated with the cheese sauce.
• Pour half of the mac and cheese into the prepared baking dish. Top with remaining 2 cups of shredded cheese and then the remaining mac and cheese.
• In a small bowl, combine panko crumbs, Parmesan cheese, melted butter and paprika. Sprinkle over the top and bake until bubbly and golden brown, about 30 minutes. Serve immediately.

BAKED MACARONI AND CHEESE

Steps:

• Gather the ingredients.
• In a small saucepan over low heat, melt 3 tablespoons butter. Or place it in a medium-size microwave-safe dish and heat until melted, about 15 seconds.
• Add panko and Parmesan to melted butter and stir until well combined. Set panko topping aside.
• Gather the ingredients.
• Bring a large pot of water to a boil and salt it generously.
• Meanwhile, in a large heavy saucepan over medium heat, melt remaining 4 tablespoons butter. Whisk in flour and red pepper flakes, if using. Cook, stirring, until flour is blond in color, about 4 minutes.
• Gradually whisk in milk. Increase heat to medium-high and let sauce come to a simmer, whisking frequently. Reduce heat to medium-low and let sauce simmer for about 5 minutes or until it starts to thicken.
• Add cream, grated cheese, Parmesan, mustard, salt, and black pepper, stirring until everything is smooth. Taste for seasoning, adding more salt and/or black pepper as necessary.
• Add pasta to boiling water and cook until barely al dente (follow package directions, but stop a minute or two before pasta is completely tender). Set aside 1 cup of pasta cooking water, then drain pasta.
• Whisk reserved pasta cooking water into cheese sauce, combining it thoroughly.
• Add pasta to cheese sauce and stir to combine.
• Heat oven to 400 F. Butter a shallow 4-quart baking dish.
• Spoon pasta mixture into prepared baking dish. There will appear to be a lot of sauce, but not to worry. Some of it will be absorbed into pasta as it cooks, and saucy is better than dry.
• Place baking dish on a sheet pan to catch any drips and sprinkle panko topping evenly over pasta. Bake until golden and bubbling, 30 to 40 minutes.
• Remove pasta from oven. Let sit for a few minutes. Serve hot.

BAKED, CRUNCHY-TOPPING, MAC N CHEESE

Steps:

• Preheat oven to 400°F.
• Grease a 3-quart shallow baking dish.
• Bring a pot of salted water (Who wants bland pasta?) to boil for the macaroni.
• The yummy topping: Melt 2 T unsalted butter
• In a bowl stir melted butter together with crushed Ritz and 1 cup cheddar until well combined. This can be made 1 day ahead and chilled, covered.
• The yummy sauce: In a 5-quart heavy saucepan melt 3 T butter over med low heat.
• Stir in flour and red pepper flakes.
• Stir about 3 minutes and whisk in milk.
• Bring sauce to a boil, whisking constantly.
• Simmer, whisking occasionally, for about 3 minutes or so.
• Stir in the cream, the 4 cups of cheddar, mustard, salt, and pepper.
• Remove pan from heat and cover surface of sauce with wax paper.
• Cook macaroni in boiling water, al dente. (per package instructions)
• Reserve 1 cup of the cooking water.
• Drain macaroni.
• Return the macaroni to the pot (off the burner) and mix together the macaroni, reserved cooking water, and the sauce. (The sauce does stick a bit to the wax paper when removed)
• Transfer macaroni mixture to baking dish.
• Sprinkle topping evenly over the macaroni and bake on middle rack for 20 to 25 minutes, or until light golden brown and bubbling.

CRISPY BAKED MACARONI AND CHEESE

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.