Cornbread Crusted Macaroni And Cheese Recipes

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'GOT SOME CRUST' MACARONI AND CHEESE



'Got Some Crust' Macaroni and Cheese image

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

2 cups elbow macaroni
¼ cup butter, divided
1 small onion, chopped
2 tablespoons all-purpose flour
1 ½ cups milk
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon prepared yellow mustard
2 cups shredded Cheddar cheese
¼ cup grated Parmesan cheese
1 cup shredded Cheddar cheese
¼ cup grated Parmesan cheese
1 cup dry bread crumbs

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

BACON MAC 'N CHEESE CORNBREAD SKILLET



Bacon Mac 'N Cheese Cornbread Skillet image

My cast-iron skillet is a workhorse in my kitchen. I just love it for cooking and baking. And this cast-iron mac and cheese recipe can be served as a main dish or as a smaller-portion side. -Lisa Keys, Kennett Square, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 13

1-3/4 cups uncooked elbow macaroni
8 bacon strips, chopped
1 cup shredded smoked Gouda or cheddar cheese
1 cup shredded pepper jack cheese
4 ounces cream cheese, cubed
6 large eggs, divided use
3 cups 2% milk, divided
4 green onions, chopped
1 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 package (8-1/2 ounces) cornbread/muffin mix
1/2 teaspoon smoked paprika
Additional green onions

Steps:

  • Preheat oven to 400°. Cook macaroni according to package directions. Meanwhile, in a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 tablespoons in pan. , Drain macaroni; add macaroni to drippings. Stir in shredded cheeses and cream cheese; cook and stir over medium heat until cheese is melted, 2-3 minutes. Whisk 2 eggs, 1 cup milk, green onions, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper; pour into skillet. Cook and stir until slightly thickened, 3-4 minutes. Remove from the heat., Reserve 1/4 cup bacon for topping; sprinkle remaining bacon over macaroni. Place cornbread mix, paprika, remaining 4 eggs, 2 cups milk, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a blender; cover and process until smooth. Pour over bacon., Bake until puffed and golden brown, 30-35 minutes. Let stand 10 minutes before serving. Sprinkle with reserved 1/4 cup bacon and additional green onions.

Nutrition Facts : Calories 497 calories, Fat 27g fat (13g saturated fat), Cholesterol 203mg cholesterol, Sodium 978mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 3g fiber), Protein 23g protein.

BAKED MAC & CHEESE WITH CORNBREAD CRUST



BAKED MAC & CHEESE WITH CORNBREAD CRUST image

Cheesy, crunchy goodness in one dish. What could be better? Recipe: 18 Thanksgiving Side Dishes Photo: whitelightsonwednesday.com

Provided by Ellen Bales @Starwriter

Categories     Pasta Sides

Number Of Ingredients 13

2 - cornbread muffins, already prepared
1/2 pound(s) elbow macaroni
3 tablespoon(s) butter
3 tablespoon(s) all purpose flour
1 tablespoon(s) powdered mustard
3 cup(s) milk
1 - bay leaf
1/2 teaspoon(s) paprika
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) onion powder
1 - egg
12 ounce(s) shredded cheese
1 teaspoon(s) salt

Steps:

  • In a large pot, boil the pasta for about 7 minutes, until al dente. While pasta is cooking, assemble the sauce in a deep saucepan.
  • Place butter in the saucepan and let melt. Add flour and mustard to butter and cook, whisking constantly for about 5 minutes over medium-low heat. Add milk and dried spices. Simmer for about 10 minutes, whisking constantly until mixture thickens. Add 3/4 of the cheese and let it melt.
  • Add the pasta to the pan and mix thoroughly. Place mixture into a greased oven-safe 2- to 3-qt. casserole dish. Top with remaining cheese.
  • Crumble the cornbread muffins into small pieces resembling bread crumbs and mix with about 2 Tbsp. melted butter. Place buttered muffin crumbs on top of cheese.
  • Bake in a preheated 350-degree oven for 30-40 minutes or until bubbly and golden.
  • NOTE: This can be made the day before. Prepare dish up to and including placing pasta mix into the casserole dish. Refrigerate. When ready to bake, add toppings. Bake an extra 10 minutes when dish has been refrigerated.

BAKED MACARONI AND CHEESE WITH CORNBREAD CRUST



Baked Macaroni and Cheese with Cornbread Crust image

Creamy, crunchy and completely irresistible this Baked Macaroni and Cheese with Cornbread Crust is an easy and tasty dinner recipe that is comforting and will feed the whole family.

Provided by Dana at ThisSillyGirlsKitchen.com

Categories     Main Course

Time 55m

Number Of Ingredients 13

½ pound elbow macaroni (cooked al dente and drained)
4 tablespoons unsalted butter (divided)
3 tablespoons all-purpose flour
1 tablespoon mustard powder
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
3 cups whole milk
1 large egg
16 ounces shredded sharp cheddar cheese
1 ½ cups leftover cornbread crumbs (or two cornbread muffins crumbled)
Fresh chopped parsley for garnish (optional)

Steps:

  • Preheat the oven to 350°F. Spray an 11x7 baking dish with baking spray, set aside. Add 3 tablespoons of butter to a medium-sized saucepan.
  • Once melted add the flour, mustard powder, salt, garlic powder, onion powder, and black pepper, whisk to combine. Cook for 30 seconds whisking constantly.
  • Very slowly stream in the milk while whisking constantly. Bring to a simmer and simmer for 3 minutes, whisking constantly until thickened. Temper in the egg and take off the heat.
  • Add ¾ of the cheddar and whisk it in until melted.
  • In a large bowl, mix together the cooked noodles and the cheese sauce. Pour everything into the baking dish. Top with the remaining cheese.
  • In a medium-sized microwave-safe bowl, melt the butter in the microwave. Add the cornbread crumbs and toss in the butter. Evenly scatter this mixture over the baking dish.
  • Bake for 30 minutes until the top is golden brown and the casserole is bubbly. Let cool 10 minutes before serving. Garnish with parsley, optional.

Nutrition Facts : Calories 407 kcal, Carbohydrate 35 g, Protein 17 g, Fat 22 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 86 mg, Sodium 639 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 7 g, ServingSize 1 serving

CRUSTY MACARONI AND CHEESE



Crusty Macaroni and Cheese image

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

Provided by chia2160

Categories     Cheese

Time 1h10m

Yield 8-12 serving(s)

Number Of Ingredients 7

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

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.

CHEESE CORNBREAD



Cheese Cornbread image

This is almost like a cornbread version of macaroni and cheese¿and thus, it would be comforting and filling alongside tomato soup on a cold Fall day.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 11

8 tablespoons unsalted butter, melted, plus more for buttering the pan
1 1/4 cups stone-ground cornmeal
3/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 large eggs
1/2 cup 1/2-inch cubes Cheddar, plus 1 cup shredded
1/2 cup grated Parmesan

Steps:

  • Preheat the oven to 375 degrees F. Butter an 8-inch square baking pan and set aside.
  • Combine the cornmeal, flour, sugar, kosher salt, baking powder and baking soda in a large bowl and set aside. Whisk together the butter, buttermilk and eggs in a bowl and stir to combine. Pour the buttermilk mixture into the cornmeal mixture and stir until smooth, then fold in the Cheddar cubes, grated Parmesan and 1/2 cup shredded Cheddar.
  • Pour the batter into the prepared pan and bake for 25 minutes. Sprinkle the remaining 1/2 cup Cheddar on top of the batter and continue to bake until the cheese is bubbling, the cornbread bounces back when pressed with a finger and a cake tester comes out clean, 10 minutes more.

SLOW-COOKER MAC AND CHEESE



Slow-Cooker Mac and Cheese image

The ultimate in cheesy indulgence! This ultra-creamy spin on classic mac gets topped with a can't-skip-it sprinkling of toasty breadcrumbs that delivers a crunchy contrast in textures.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h5m

Yield 8

Number Of Ingredients 13

3 1/2 cups whole milk
1 can (12 oz) evaporated milk
1/2 cup butter, melted
1 teaspoon Dijon mustard
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper (cayenne)
1 box (16 oz) elbow macaroni
4 cups shredded Cheddar cheese (16 oz)
8 oz Kraft™ Velveeta™ cheese, cut into 1/2-inch cubes
1/2 cup shredded Parmesan cheese
2 tablespoons butter
2/3 cup Progresso™ plain panko crispy bread crumbs

Steps:

  • Spray 5-quart slow cooker with cooking spray. In slow cooker, beat milks, melted butter, mustard, salt and peppers with whisk. Add macaroni and 3 1/2 cups of the Cheddar cheese, the cubed cheese and Parmesan cheese. Cover; cook on Low heat setting 1 hour. Stir well. Cover; cook 1 to 1 1/2 hours or until pasta is cooked, but not mushy.
  • Stir until mac and cheese is combined and creamy. Sprinkle remaining 1/2 cup Cheddar cheese on top. Cover; let stand about 15 minutes or until melted.
  • Meanwhile, in 8-inch skillet, heat 2 tablespoons butter over medium heat. Add bread crumbs; stir to coat. Cook and stir about 3 minutes or until lightly browned. Sprinkle over mac and cheese, and serve.

Nutrition Facts : Calories 860, Carbohydrate 69 g, Cholesterol 145 mg, Fat 3, Fiber 3 g, Protein 37 g, SaturatedFat 28 g, ServingSize 1 Serving, Sodium 1330 mg, Sugar 14 g, TransFat 1 1/2 g

CRUSTED MACARONI & CHEESE



Crusted Macaroni & Cheese image

A family favorite. Great for get-togethers. No idea where I got the recipe from, but I've been using it for 10 years! Works well frozen too.

Provided by CrazyLadyMe

Categories     Cheese

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 15

1 1/2 lbs elbow macaroni
4 tablespoons butter
5 garlic cloves, minced
3 tablespoons flour (whole wheat flour works here)
1/4 teaspoon Tabasco sauce
3 cups milk
1/2 cup cream or 1/2 cup evaporated milk
4 cups grated cheese (cheddar, colby jack, mozzarella, etc ... a combination works best)
1 teaspoon seasoning salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon dry mustard
4 tablespoons butter, melted
2 cups crushed croutons
3/4 cup parmesan cheese
2 tablespoons chopped parsley

Steps:

  • Boil pasta. While pasta is boiling, make the sauce. Once pasta is done, drain & set aside.
  • To make the sauce, in a saucepan, saute the garlic in buttter for 1 minute.
  • Add flour & stir until light brown.
  • Stirring, add milk, tabasco & cream (or evap milk).
  • Heat through & add cheese, salt, pepper & mustard. Stir until all cheese is melted.
  • Mix with the macaroni & pour into a 9x13 baking dish.
  • Mix the crust ingredients & spread over the pasta.
  • Bake at 375 for 30 minutes.

PARMESAN-CRUSTED PORK CHOPS WITH CORNBREAD STUFFING



Parmesan-Crusted Pork Chops with Cornbread Stuffing image

This is always a winner whenever I make it. There are never any leftovers for me the next day!

Provided by Linda Glenn

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 58m

Yield 6

Number Of Ingredients 12

2 cups seasoned bread crumbs
1 cup grated Parmesan cheese
2 tablespoons dried parsley
1 tablespoon garlic salt
1 tablespoon onion powder
2 eggs
6 3/4-inch thick, center-cut boneless pork chops
¼ cup olive oil
2 tablespoons minced garlic
4 cups prepared cornbread stuffing
2 tablespoons grated Parmesan cheese
2 tablespoons shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine bread crumbs, 1 cup Parmesan cheese, parsley, garlic salt, and onion powder in a large resealable plastic bag. Seal and shake to mix.
  • Beat eggs together in a shallow bowl. Dip a pork chop into the egg mixture and place in the plastic bag; shake to coat thoroughly with bread crumb mixture. Repeat with remaining 5 pork chops.
  • Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until fragrant, about 1 minute. Add 3 pork chops; cook until browned, about 4 minutes per side. Transfer to a plate. Repeat with remaining 3 pork chops.
  • Spread cornbread stuffing evenly in a glass baking dish. Place cooked pork chops on top. Sprinkle 2 tablespoons Parmesan cheese and mozzarella cheese on top. Cover loosely with aluminum foil.
  • Bake in the preheated oven until pork chops are no longer pink in the center, 25 to 30 minutes.
  • Remove aluminum foil and place baking dish under the broiler until cheese is browned, about 1 minute.

Nutrition Facts : Calories 783 calories, Carbohydrate 59.6 g, Cholesterol 140.2 mg, Fat 41.2 g, Fiber 6.1 g, Protein 41.8 g, SaturatedFat 11.8 g, Sodium 2528.3 mg, Sugar 3 g

CORNBREAD CRUSTED MACARONI AND CHEESE?



Cornbread Crusted Macaroni and Cheese? image

i create a new macaroni and cheese recipe,it a style of cornbread stuffing,it filled with cornbread pieces on top and bottom.

Provided by raymond spencer

Categories     Side Casseroles

Time 30m

Number Of Ingredients 15

4 c baked or leftover cornbread pieces,divided
7 oz elbow macaroni
1/4 c margarine
3 Tbsp all purpose flour
2 c heavy cream
1 c milk
1 (8 ounce) package cream cheese,softened
5 mild banana pepper rings,chopped
2 tsp honey mustard
2 tsp onion powder
1 Tbsp sea salt/black pepper
1 c shredded sharp cheddar cheese
1 c shredded colby jack cheese
1 c shredded monterey jack cheese
1 c grated parmesan cheese

Steps:

  • 1. Preheat oven to 400 degrees F.Grease a 2 quart casserole dish.Add 2 cups cornbread piece/s
  • 2. Bring a large pot of lightly salted water to a boil.Cook elbow macaroni in the boiling water,stir occasionally until cooked through but firm to the bite,8 to 10 minutes.Drain.
  • 3. Melt margarine in a 3-quart saucepan over medium heat.Stir flour into melted margarine and cook until smooth and bubbling,about 1 minute.
  • 4. Mix heavy cream ,milk,cream cheese,chopped banana peppers,honey mustard,onion powder and sea salt/black pepper into flour-margarine mixture;cook,stirring occasionally,until the sauce is thickened,about 5 minutes.Stir in cheeses.
  • 5. Add cooked macaroni into the sauce;mix well.Pour into a prepared baking dish.
  • 6. Top with remaining cornbread pieces over macaroni and cheese.
  • 7. Bake in the preheated oven until golden brown,15 to 20 minutes.

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