Baked Macaroni With Cheese Topping Recipes

BAKED MACARONI AND CHEESE

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.

BAKED HOMEMADE MACARONI AND CHEESE

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.

CRUMB-TOPPED MACARONI AND CHEESE

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.

BAKED MACARONI AND CHEESE WITH A CRUMB TOPPING

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.

BAKED MACARONI WITH CHEESE TOPPING

Steps:

• In a large pot over medium heat, bring about 4 quarts salted water to a boil. Add macaroni and cook 1 to 2 minutes less than package's directions. Rinse under cold running water and drain well.

BAKED MACARONI AND CHEESE

Steps:

• For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
• Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
• For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
• For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
• Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

BAKED MACARONI & CHEESE W/ BREADCRUMB TOPPING

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!