Baked Macaroni Cheese W Breadcrumb Topping Recipes

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MAC AND CHEESE WITH BREADCRUMB TOPPING



Mac and Cheese With Breadcrumb Topping image

This classic mac and cheese with breadcrumb topping get its bold flavor from sharp cheddar cheese.

Provided by Diana Rattray

Categories     Entree     Side Dish     Pasta

Time 45m

Yield 6

Number Of Ingredients 12

6 tablespoons butter (divided)
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
3/4 teaspoon Worcestershire sauce
3 cups milk
1 small onion (grated)
3 cups/12 ounces shredded sharp cheddar cheese
8 ounces elbow macaroni (cooked until not quite done and drained)
3/4 cup soft breadcrumbs
Optional: 1 teaspoon garlic (minced)

Steps:

  • Preheat the oven to 375 F. Butter a 3-quart casserole dish.
  • In a saucepan over medium-low heat, melt 4 tablespoons of butter. Stir in flour, dry seasonings, and Worcestershire sauce. Cook, stirring constantly, for 1 to 2 minutes. Gradually stir in the milk; continue to cook, stirring frequently, until the mixture becomes thick and smooth. Remove the pan from the heat.
  • Stir in the grated onion and cheese.
  • Pour the macaroni into the casserole dish.
  • Pour the sauce over the macaroni and gently mix to blend.
  • Melt the remaining 2 tablespoons of butter in a small heavy saucepan and sauté the minced garlic, if desired, in it for 1 minute. Toss the butter with the breadcrumbs and spread them evenly over the macaroni.
  • Bake for 30 minutes, or until the mixture bubbles and the crumb topping turns golden brown.

Nutrition Facts : Calories 524 kcal, Carbohydrate 34 g, Cholesterol 93 mg, Fiber 2 g, Protein 23 g, SaturatedFat 19 g, Sodium 969 mg, Sugar 8 g, Fat 33 g, ServingSize 6 servings, UnsaturatedFat 0 g

CRUMB-TOPPED MACARONI AND CHEESE



Crumb-Topped Macaroni and Cheese image

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

2 cups uncooked elbow macaroni
1/2 cup butter, divided
1/2 teaspoon crushed red pepper flakes
1/4 cup all-purpose flour
1-1/2 cups whole milk
2 cups shredded Gruyere cheese or Swiss cheese
1 carton (8 ounces) mascarpone cheese
4-1/2 teaspoons Dijon mustard
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup panko bread crumbs
1 tablespoon Italian seasoning

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



Baked Macaroni & Cheese W/ Breadcrumb Topping image

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

16 ounces sharp cheddar cheese (shredded)
8 ounces monterey jack cheese (shredded) or 8 ounces mild cheddar cheese (shredded)
6 tablespoons butter (4 for recipe, approximately 2 for greasing pan)
2 cups whole milk
3/4 cup Italian breadcrumbs
1 lb elbow macaroni

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!

BAKED MACARONI AND CHEESE



Baked Macaroni and Cheese image

Get Alton Brown's Baked Macaroni and Cheese from Good Eats on Food Network, a classic recipe made with cheddar cheese and topped with buttery breadcrumbs.

Provided by Alton Brown

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
3 tablespoons butter
1 cup panko bread crumbs

Steps:

  • Preheat oven to 350 degrees F.
  • In a large pot of boiling, salted water cook the pasta to al dente.
  • While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
  • Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
  • Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
  • Remember to save leftovers for fried Macaroni and Cheese.

BAKED MACARONI AND CHEESE WITH A CRUMB TOPPING



Baked Macaroni and Cheese With a Crumb Topping image

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

salt
1 lb elbow macaroni
6 tablespoons unsalted butter, plus extra for greasing
1/4 cup all-purpose flour
3 cups milk, heated to simmering
1/2 lb extra-sharp cheddar cheese, shredded
1/2 lb monterey jack cheese, shredded
hot pepper sauce
3/4 cup fresh breadcrumb

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

BAKED HOMEMADE MACARONI AND CHEESE



Baked Homemade Macaroni and Cheese image

This recipe was given to me by my friend Katie. It's a longtime favorite in her family.

Provided by Jody

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

2 ½ cups elbow macaroni
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
4 cups milk
1 pound shredded Cheddar cheese
¼ cup butter, melted
1 sleeve buttery round crackers, crushed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Fill a large pot with lightly salted water and bring to a boil over high heat. Stir in the macaroni, and cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well.
  • Melt 1/4 cup butter in a large saucepan over medium heat. Stir in flour and salt. Cook, stirring constantly, for 2 minutes. Whisk in milk and simmer, stirring frequently, until mixture thickens slightly, about 5 minutes.
  • Turn off heat and stir in Cheddar cheese until the cheese is melted. Add the macaroni and stir to coat. Pour the mixture into a 9x13-inch baking dish. Mix the 1/4 remaining cup melted butter and crushed crackers together in a bowl; scatter the cracker mixture evenly over the macaroni mixture.
  • Bake in preheated oven until golden brown on top, about 45 minutes.

Nutrition Facts : Calories 810.1 calories, Carbohydrate 57.3 g, Cholesterol 133.1 mg, Fat 49.9 g, Fiber 2.5 g, Protein 32.4 g, SaturatedFat 28.9 g, Sodium 1011.5 mg, Sugar 9.8 g

CLASSIC BAKED MACARONI AND CHEESE



Classic Baked Macaroni and Cheese image

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

1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 clove garlic, finely grated
1 teaspoon smoked or hot paprika
Freshly ground pepper
12 ounces sharp or white Cheddar cheese, grated
12 ounces fontina or Gruyère, grated
1 cup coarse bread crumbs or panko
4 tablespoons melted butter or olive oil
1/4 cup finely grated Parmesan cheese (optional)
Kosher salt and freshly ground pepper

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

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