Cracker Topped Macaroni Cheese Recipes

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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

CHEESY BAKED MACARONI & CHEESE WITH BUTTER CRUMB TOPPING



Cheesy Baked Macaroni & Cheese with Butter Crumb Topping image

Provided by My Food and Family

Categories     Recipes

Time 1h45m

Number Of Ingredients 11

2 cups of uncooked macaroni
1 package /tube of buttered snack crackers such as Ritz®
6 tablespoons butter, divided
1/4 cup finely minced onions
3 tablespoons all-purpose flour
3 cups of milk
3/4 teaspoon s salt
3/4 teaspoon dry ground mustard
1/4 teaspoon ground black pepper (a little more if you desire)
4 cups (16 oz.) shredded Colby cheddar cheese (buy the block and grate/shred yourself-taste so much better)
1/2 cup grated parmigiano-reggiano cheese (optional)

Steps:

  • In a large pan, cook macaroni according to the package direction using the lesser time-al dente. (The macaroni will continue to cook in the oven.) While the pasta is cooking, crush crackers into large crumbs. You should have about 3/4 cups of cracker crumbs. Melt 3 tablespoons of butter in a small fry pan or saucier. Add the cracker crumbs to the melted butter and mix. Set this aside. When pasta is ready, drain, put back into pan and set aside.
  • Preheat oven 350°F. Grease a 2-quart baking dish with cooking spray or unsalted butter. To prepare, have your flour already measured out and stir the seasonings into the measured milk. In medium saucepan over medium heat, melt 3 tablespoons of butter, and add the onion. Cook for 2-3 minutes until you can smell the onions and the onions are somewhat translucent. Add the flour; cook for 1-2 minute stirring constantly (don't let it burn or brown). Stir in milk and seasonings; cook stirring frequently until mixture boils and becomes thick. Stir the shredded Colby and grated parmigiano-reggiano into your sauce. Pour the cheese sauce into the macaroni and mix.
  • Pour the macaroni mixture into a 2-quart, greased or sprayed baking dish. Sprinkle the buttered cracker crumbs all over the top. Bake in a 350°F oven for 30 minutes or until bubbly and hot.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CRACKER-TOPPED MACARONI & CHEESE



Cracker-Topped Macaroni & Cheese image

Flavor your Cracker-Topped Macaroni & Cheese with a bit of mustard and top with buttery cracker crumbs. Cracker topped macaroni & cheese will be an instant family favorite.

Provided by My Food and Family

Categories     Recipes

Time 55m

Yield Makes 6 servings, 1 cup each.

Number Of Ingredients 7

1/4 cup (1/2 stick) margarine or butter, divided
2 Tbsp. flour
2 cups milk
2 cups KRAFT Shredded Cheddar Cheese
2 cups elbow macaroni, cooked, drained
2 tsp. GREY POUPON Dijon Mustard
12 round buttery crackers, crushed (about 1/2 cup crumbs)

Steps:

  • Preheat oven to 400°F. Melt 2 Tbsp. of the margarine in large saucepan on medium heat. Add flour; stir until well blended. Gradually add milk, stirring until well blended. Bring to boil; reduce heat to medium-low. Cook until thickened, stirring constantly. Remove from heat.
  • Add cheese, macaroni and mustard; mix well. Pour into lightly greased 1-1/2-qt. baking dish; sprinkle with cracker crumbs. Melt remaining 2 Tbsp. margarine; drizzle over crumbs.
  • Bake 30 to 40 min. until top is browned and mixture is heated through.

Nutrition Facts : Calories 420, Fat 24 g, SaturatedFat 11 g, TransFat 1.5 g, Cholesterol 40 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 16 g

CRACKER CRUMB MAC & CHEESE



Cracker Crumb Mac & Cheese image

Macaroni and cheese was a favorite dish of Thomas Jefferson. I feel certain Mr. Jefferson would have approved this version.

Provided by Rita P

Categories     Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 cups elbow macaroni (7 oz)
5 tablespoons butter
1/4 cup flour
2 cups milk
1 cup sharp cheddar cheese, grated (4oz)
salt and pepper
8 ounces Velveeta cheese, cubed
1/2 cup crumbled cracker, for topping

Steps:

  • Preheat the oven to 350 degrees F and butter a shallow 1 1/2 quart baking dish.
  • Cook the macaroni in boiling salted water until just tender.
  • Drain it while you prepare the cream sauce.
  • In a large saucepan, melt 4 tbs of butter, then whisk in the flour and add the milk.
  • Stir the mixture until it thickens, then add the cheddar cheese and stir it in until it melts, Season with salt and pepper.
  • Cut the Velveeta into 1/2 inch cubes and stir it into the white sauce, but do not allow it to melt completely.
  • Place the drained macaroni in the prepared baking dish, pour the cheese sauce over it, and stir gently to mix.
  • Sprinkle the crumbled crackers generously over the top and dot with the remaining butter.
  • Bake in the preheated oven for 20 to 25 minutes, until browned and bubbly.

Nutrition Facts : Calories 757.3, Fat 43.7, SaturatedFat 26.4, Cholesterol 129.7, Sodium 1255.9, Carbohydrate 62.2, Fiber 2, Sugar 5.8, Protein 28.6

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