Baked Crunchy Topping Mac N Cheese Recipes

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CRUNCHY WHITE BAKED MACARONI & CHEESE



Crunchy White Baked Macaroni & Cheese image

This creamy, bubbly, indulgent classic is down-home comfort food at its finest. The topping is made with panko bread crumbs for an extra bit of crunch. -Nicole Duffy, New Haven, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 8

1 package (16 ounces) uncooked elbow macaroni
1 can (12 ounces) evaporated milk
1 cup whole milk
1 pound white deli cheese, cubed
8 ounces cubed white cheddar cheese
1-1/2 cups panko bread crumbs
1/2 cup grated Parmesan cheese
1/2 teaspoon dried parsley flakes

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.

Nutrition Facts : Calories 639 calories, Fat 31g fat (18g saturated fat), Cholesterol 104mg cholesterol, Sodium 1091mg sodium, Carbohydrate 61g carbohydrate (11g sugars, Fiber 2g fiber), Protein 30g protein.

BAKED MACARONI AND CHEESE



Baked Macaroni and Cheese image

Even grown-up guests sigh with pleasure when they see this bubbling casserole of baked macaroni and cheese with panko crust (not to mention the kids).

Provided by Katie Workman

Categories     Dinner     Pasta

Time 1h

Yield 8

Number Of Ingredients 16

For the Panko Topping:
3 tablespoons unsalted butter
3 cups panko
1/2 cup freshly grated Parmesan cheese
For the Pasta and Cheese Sauce:
4 tablespoons (1/2 stick) unsalted butter, plus more for greasing baking dish
4 tablespoons all-purpose flour
1/2 teaspoon red pepper flakes, optional
4 1/2 cups milk
1 cup heavy whipping cream
5 cups grated cheddar cheese (or Gruyère, or a mix )
1/2 cup freshly grated Parmesan cheese
4 teaspoons Dijon mustard
1 1/2 teaspoons kosher salt (or more to taste)
1/2 teaspoon freshly ground black pepper (or more to taste)
24 ounces dried cavatelli (or ziti, penne, or any short pasta, about 1 1/2 (16-ounce) packages)

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.

Nutrition Facts : Calories 921 kcal, Carbohydrate 68 g, Cholesterol 160 mg, Fiber 4 g, Protein 42 g, SaturatedFat 31 g, Sodium 1432 mg, Sugar 11 g, Fat 53 g, ServingSize 6 to 8 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, CRUNCHY-TOPPING, MAC N CHEESE



Baked, Crunchy-Topping, Mac N Cheese image

Not your everyday mac n cheese, this recipe is very rich. It is just a tad spicy with the red pepper and dijon mustard. Even with the little bit of spice it is still child friendly. And delicious! I grate my cheese (slowly at that!) so your prep time will be less if you used shredded-from-the-package cheese. You can use unsalted butter in the sauce. If you use regular butter but prefer less salt, then just cut back a bit on the salt listed in the ingredients.

Provided by Lisanne

Categories     < 4 Hours

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

3/4 lb elbow macaroni
2 tablespoons unsalted butter
2 cups crushed Ritz crackers
1 cup coarsely grated extra-sharp cheddar cheese (approx. 4 oz.)
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon red pepper flakes
2 3/4 cups milk
3/4 cup heavy cream
4 cups coarsely grated extra-sharp cheddar cheese (approx. 1 lb.)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper

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



Crispy Baked Macaroni and Cheese image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 12

6 tablespoons unsalted butter, plus more for the dish
Kosher salt
8 ounces mini penne pasta
1/4 cup all-purpose flour
2 cups whole milk
1 bay leaf
Pinch of cayenne pepper
1 1/2 cups grated monterey jack cheese (about 4 ounces)
1 1/2 cups grated gruyere cheese (about 4 ounces)
1 cup grated sharp cheddar cheese (about 3 ounces)
1/2 cup panko breadcrumbs
2 tablespoons grated parmesan 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.

MOM'S FAVORITE BAKED MAC AND CHEESE



Mom's Favorite Baked Mac and Cheese image

This is a macaroni and cheese I first made 3 years ago when I was in California. When I got back to Texas I made it for my mom. This is now her favorite baked macaroni and cheese. She begs me to make it when I come to visit.

Provided by GEPETTO_69

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

Time 1h5m

Yield 6

Number Of Ingredients 10

2 tablespoons butter
¼ cup finely chopped onion
2 tablespoons all-purpose flour
2 cups milk
¾ teaspoon salt
½ teaspoon dry mustard
¼ teaspoon ground black pepper
1 (8 ounce) package elbow macaroni
2 cups shredded sharp Cheddar cheese
1 (8 ounce) package processed American cheese, cut into strips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
  • Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
  • To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
  • Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.

Nutrition Facts : Calories 561 calories, Carbohydrate 36.5 g, Cholesterol 100.1 mg, Fat 33.3 g, Fiber 1.9 g, Protein 28.3 g, SaturatedFat 20.7 g, Sodium 1194 mg, Sugar 5.2 g

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