Macaroni And Cheese With Garlic Bread Crumbs Recipes

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ROASTED GARLIC MAC AND CHEESE



Roasted Garlic Mac and Cheese image

Add a flavor-packed twist to a comfort food classic with a tried-and-tested recipe for extra-creamy Roasted Garlic Mac and Cheese.

Provided by Kelly Senyei

Time 1h45m

Number Of Ingredients 14

4 Tablespoons (1/2 stick) unsalted butter
2 cups Panko Japanese bread crumbs
3 Tablespoons chopped fresh chives
1 head garlic
Olive oil
1 pound uncooked pasta (such as cavatappi, shells or rigatoni)
1 stick (8 Tablespoons) unsalted butter
6 Tablespoons all-purpose flour
5 cups whole milk
5 1/2 cups coarsely shredded cheddar cheese (white, yellow or a mix of both)
1/2 cup grated Parmesan cheese
1/2 teaspoon ground mustard powder
1 1/2 teaspoons salt
1 teaspoon ground black pepper

Steps:

  • Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside.
  • Preheat the oven to 400ºF.
  • Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic until golden and soft, about 45 minutes.
  • Remove the roasted garlic from the oven and squeeze the cloves into a bowl. Using a fork, mashing the cloves into a paste. Set aside.
  • Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13x9-inch shallow baking dish.
  • In a large, heavy saucepot (such as a Dutch oven), melt 1 stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined.
  • Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it's golden brown and bubbling.
  • The garlic head can be roasted, and the garlic gloves mashed, 1 day in advance. Store the garlic paste, covered, in the fridge.
  • The macaroni and cheese can be baked in a large baking dish or several smaller ramekins for individual servings.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!

Nutrition Facts : Calories 517 kcal, Carbohydrate 44 g, Protein 24 g, Fat 26 g, SaturatedFat 16 g, Cholesterol 78 mg, Sodium 795 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

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

MACARONI AND CHEESE WITH GARLIC BREAD CRUMBS, PLAIN AND CHIPOTLE



Macaroni and Cheese with Garlic Bread Crumbs, Plain and Chipotle image

Categories     Cheese     Pasta     Bake     Christmas     Kid-Friendly     Winter     Gourmet     Small Plates

Yield Serves 8 adults plus 10 children as part of a buffet

Number Of Ingredients 13

For bread crumbs:
2 tablespoons unsalted butter
2 tablespoons olive oil
2 large garlic cloves, finely chopped
2 cups coarse fresh bread crumbs
2 to 3 tablespoons chopped chipotle chiles in adobo
1/2 stick unsalted butter
1/2 cup all-purpose flour
3 cups whole milk
2 cups heavy cream
1 tablespoon dry mustard
1 pound macaroni
2 pounds extra-sharp Cheddar (preferably white), grated

Steps:

  • Make bread crumbs:
  • Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden. Transfer to paper towels to drain and season with salt.
  • Make macaroni:
  • Preheat oven to 350°F. Chop chipotles.
  • Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute. Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes.
  • Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender. Drain in a colander and transfer to a large bowl. Stir in white sauce, cheese, and salt to taste.
  • Fill a 1 1/2-quart shallow casserole with half of macaroni mixture. Stir chipotles into remaining macaroni. Spoon into another 1 1/2-quart shallow casserole and sprinkle both with bread crumbs. Bake casseroles in middle of oven 30 minutes, or until bubbly.

MAC AND CHEESE GARLIC BREAD BOWL RECIPE BY TASTY



Mac And Cheese Garlic Bread Bowl Recipe by Tasty image

Creamy, ooey-gooey pasta meets toasty garlic bread in this comfort food mashup. Plus, you'll have one less dish to wash because the bread is the serving bowl. We recommend using Parmesan and mozzarella cheeses, but feel free to fold in your favorites.

Provided by Betsy Carter

Categories     Dinner

Time 53m

Yield 2 servings

Number Of Ingredients 12

1 italian bread, or white bread
¾ stick unsalted butter, softened, plus 3 tablespoons, divided
6 garlic cloves, minced, divided
3 tablespoons fresh parsley, minced, divided
¼ teaspoon McCormick® red pepper flakes, optional
1 ½ teaspoons kosher salt, divided
1 ½ tablespoons olive oil
½ cup grated parmesan cheese, divided, plus 1 tablespoon
1 ½ cups heavy cream
¾ cup shredded low-moisture mozzarella
¼ teaspoon freshly ground black pepper
2 ½ cups elbow macaroni

Steps:

  • Preheat the oven to 400°F (200°C).
  • Cut off the top of the boule and reserve. Using a small, sharp knife, cut around the inside of the bread (being careful not to cut through the sides) and scoop out the center. Tear 1 loosely packed cup of the bread's innards into 1-inch pieces, then discard or set aside the rest for another use.
  • In a small bowl, mix together 6 tablespoons softened butter, 3 cloves garlic, 1 tablespoon parsley, the red pepper flakes, if using, and ¼ teaspoon salt.
  • Arrange the bread bowl, top of the boule, and the torn bread on a baking sheet. Spread the compound butter over the inside of the top of the boule and all over the inside of the bread bowl.
  • Bake for 12-14 minutes, until the bread bowl is golden brown around the edges and the torn bread is dry and beginning to brown.
  • Transfer the torn, toasted bread to a food processor and process into coarse crumbs. You should have about ½ cup of bread crumbs.
  • In a medium pot, heat the olive oil over medium heat until shimmering. Add the bread crumbs and toast, stirring occasionally, until golden brown, 3-4 minutes.
  • Transfer the toasted bread crumbs to a medium bowl and add 1 tablespoon grated Parmesan cheese, 1 tablespoon parsley, and ¼ teaspoon kosher salt. Stir to combine.
  • Wipe out the pot, then return to the stove over medium heat and add the remaining 3 tablespoons butter. When the butter is melted and bubbling, add the remaining 3 cloves garlic and sauté for 1-2 minutes, until fragrant.
  • Add the heavy cream and cook until simmering and reduced slightly, stirring occasionally to prevent burning, 4-5 minutes. Add the remaining ½ cup Parmesan and the mozzarella cheese and stir until the cheese is fully melted and creamy and the sauce has thickened, 5-6 minutes. Season with the remaining teaspoon of salt and the pepper.
  • Fold in the cooked elbow macaroni until well coated.
  • Set the bread bowl on a clean baking sheet. Transfer the macaroni to the bread bowl and top with the bread crumbs.
  • Bake for 5 minutes, until warmed through and set.
  • Top with the remaining tablespoon of parsley and serve immediately with the toasted top of the boule.
  • Enjoy!

Nutrition Facts : Calories 1905 calories, Carbohydrate 235 grams, Fat 84 grams, Fiber 11 grams, Protein 65 grams, Sugar 21 grams

CHIPOTLE CHICKEN MAC AND CHEESE WITH BACON BREAD CRUMBS #RSC



Chipotle Chicken Mac and Cheese With Bacon Bread Crumbs #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. It has a great ranch taste with a kick of spice and smokiness from the chipotle peppers. The bacon bread crumbs add a unique taste and crunch to the whole recipe that makes it wonderfully delicious. It will be an instant favorite for your whole family.

Provided by hmisafiris

Categories     Macaroni And Cheese

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 18

2 boneless skinless chicken breasts, cut into bite size pieces
4 chipotle peppers, minced with
2 tablespoons adobo seasoning, plus
2 tablespoons adobo seasoning, for sauce (add more peppers and adobo if desired for more heat)
3 ounces butter
1/2 onion, minced
2 garlic cloves, minced
3 ounces all-purpose flour
8 ounces chicken stock
16 ounces half-and-half
8 ounces Hidden Valley® Original Ranch® Dressing
9 ounces cheddar cheese, shredded (kerrygold dubbliner)
1 lb macaroni, cooked
kosher salt
3 slices thick cut bacon
1/2 cup breadcrumbs
1/4 cup chives, chopped
1/4 cup parsley, chopped

Steps:

  • Preheat oven 350.
  • Melt the butter in a pot over medium heat. Add the onions and sweat for 2 minutes. Add the garlic and sweat for 1 minute or until the onions are translucent. Using a wooden spoon stir in the flour until fully incorporated. Slowly add the chicken stock, stirring constantly to avoid lumps. Bring to a simmer and reduce heat to almost low and simmer for 20 minutes, stirring occasionally.
  • While the mixture is simmering heat a sauté pan with 1 tablespoon olive oil over medium-high heat until it is almost smoking. Add chicken, season with salt and cook until browned on all sides and cooked through. Add chipotle peppers with 2 tbsp adobo and toss to coat. Toss the chicken with the cooked macaroni and put in a 9x13 inch baking dish and set aside.
  • To finish the cheese sauce bring half and half to a gentle simmer and slowly mix in to roux. Add the ranch, cheddar, and 2 tbsp adobo and mix to combine. Season with salt to taste. Add cheese sauce to the baking dish and mix to combine with macaroni and chicken. Sprinkle with bacon bread crumbs and bake for 20 minutes or until golden brown and bubbly. (If desired after baking use the broiler to achieve a more brown and crisp top).
  • For bacon bread crumbs cook bacon till crispy, allow to cool, and then finely mince. Combine all ingredients in a small bowl and toss to mix. Bacon bread crumbs can be made ahead of time and stored in an airtight container for up to 2 days.

MACARONI AND CHEESE WITH GARLIC BREADCRUMBS, PLAIN AND CHIPOTLE



Macaroni and Cheese With Garlic Breadcrumbs, Plain and Chipotle image

I make this mac and cheese for large gatherings because it can be made 2 days in advance. Everyone loves it. I usually make half plain for the kids, and half with chipotles for the adults. Any tubular pasta will work and I often 'clean out the fridge' and add any other cheeses that I may have on hand.

Provided by lazyme

Categories     Cheese

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 12

2 tablespoons unsalted butter
2 tablespoons olive oil
2 large garlic cloves, finely chopped
2 cups fresh breadcrumbs, coarsely chopped
3 tablespoons chipotle chiles in adobo, chopped
1/4 cup unsalted butter
1/2 cup all-purpose flour
3 cups whole milk
2 cups heavy cream
1 tablespoon dry mustard
1 lb macaroni
2 lbs cheddar cheese, grated

Steps:

  • Make bread crumbs:.
  • Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden.
  • Transfer to paper towels to drain and season with salt.
  • Make macaroni:.
  • Preheat oven to 350°F
  • Chop chipotles.
  • Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute.
  • Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes.
  • Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender.
  • Drain in a colander and transfer to a large bowl.
  • Stir in white sauce, cheese, and salt to taste.
  • Fill a 1 1/2-quart shallow casserole with half of macaroni mixture.
  • Stir chipotles into remaining macaroni.
  • Spoon into another 1 1/2-quart shallow casserole and sprinkle both with bread crumbs.
  • Bake casseroles in middle of oven 30 minutes, or until bubbly.
  • Note:.
  • Macaroni and cheese may be made 2 days ahead, put into casseroles, cooled completely, and chilled, covered.
  • Do not add bread crumbs until ready to bake. (Baking may take longer than 30 minutes.)
  • Serves 8 adults plus 10 children as part of a buffet.

MACARONI AND CHEESE WITH GARLIC BREAD CRUMBS, PLAIN AND CHIPOTLE



Macaroni and Cheese with Garlic Bread Crumbs, Plain and Chipotle image

Provided by My Food and Family

Categories     Recipes

Time 45m

Number Of Ingredients 14

For bread crumbs
2 tablespoons unsalted butter
2 tablespoons olive oil
2 large garlic cloves, finely chopped
2 cups coarse fresh bread crumbs
For Macaroni and Cheese
2 - 3 tablespoons chopped chipotle chiles in adobo
1/2 stick unsalted butter
1/2 cup all-purpose flour
3 cups whole milk
2 cups heavy cream
1 tablespoon dry mustard
1 lb macaroni
2 lb extra-sharp cheddar (preferably white), grated

Steps:

  • Make bread crumbs:
  • Heat butter and oil in a 10-inch heavy skillet over moderate heat until foam subsides, then cook garlic and bread crumbs, stirring, until crumbs are golden. Transfer to paper towels to drain and season with salt.
  • Make macaroni:
  • Preheat oven to 350°F. Chop chipotles. Melt butter in a 3- to 4-quart saucepan over moderate heat, then add flour and cook, whisking, 1 minute. Gradually whisk in milk, cream, and mustard and simmer, whisking occasionally, 3 minutes.
  • Cook macaroni in a 6- to 7-quart pot of boiling salted water until just tender. Drain in a colander and transfer to a large bowl. Stir in white sauce, cheese, and salt to taste.
  • Fill a 1 1/2-quart shallow casserole with half of macaroni mixture. Stir chipotles into remaining macaroni. Spoon into another 1 1/2-quart shallow casserole and sprinkle both with bread crumbs.
  • Bake casseroles in middle of oven 30 minutes, or until bubbly.

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

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