Home Style Macaroni And Cheese W Sweet Roll Bread Crumb Topping Recipes

MAC AND CHEESE WITH BREADCRUMB TOPPING

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.

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.

'GOT SOME CRUST' MACARONI AND CHEESE

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.

HOME-STYLE MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
• Melt 1/4 cup butter in a 3-quart saucepan over medium heat. Stir flour into melted butter and cook until smooth and bubbling, about 1 minute. Mix milk, cream cheese, jalapeno peppers, Dijon mustard, black pepper, and salt into flour-butter mixture; cook, stirring occasionally, until sauce is thickened, about 5 minutes. Mix macaroni and Cheddar cheese into sauce; pour into a 2-quart casserole dish.
• Mix bread crumbs, 2 tablespoons butter, and parsley together in a bowl; spread over macaroni and cheese.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

HOME STYLE MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a 3 quart saucepan over medium heat, melt butter and stir in flour. Cook for about 1 minute, until smooth and bubbly; stirring occasionally. Mix in milk, cream cheese, salt, pepper, and Dijon mustard. Continue cooking until sauce is thickened. Add cooked macaroni and Cheddar cheese.
• Pour into 2 quart casserole dish. In small bowl mix together bread crumbs, butter and parsley; spread over macaroni and cheese. Bake for 15 to 20 minutes or until golden brown and heated through.

HOME STYLE MACARONI AND CHEESE W. SWEET ROLL BREAD CRUMB TOPPING

Steps:

• Preheat oven to 350°F.
• Using the 1 tablespoon of butter to grease the bottom and sides of a 13x9 inch baking dish or 8x8x2 inch baking dish.
• Melt the 1/2 cup of butter in large saucepan over low heat.
• Add flour and stir with wooden spoon for about 3 minutes until roux is frothy.
• Warm milk in another saucepan or in the microwave.
• Add warm milk slowly to roux, stirring constantly.
• Turn to high heat until sauce reaches its boiling point.
• Turn down heat to low and simmer for about 5 minutes.
• While sauce is simmering, cook pasta in separate pan according to package instructions until al dente.
• Drain pasta.
• Add pepper, salt and Tabasco to sauce.
• Stir in cream and simmer for another 5 minutes.
• Mix 3/4 of all of the grated cheeses into sauce mixture.
• As soon as cheese melts, add macaroni and stir.
• Pour into the baking dish.
• Sprinkle the top with remaining cheese.
• For bread topping, chop sweet rolls in food processor until coarsely grated.
• In a small saucepan, melt butter.
• Add bread pieces and stir until they are coated in butter, about 5 minutes.
• Sprinkle bread crumbs on top of macaroni and cheese dish.
• Bake for 25-30 minutes until bubbly.

BEST EVER MAC & CHEESE

Steps:

• Preheat oven to 400°. In a stockpot or Dutch oven, cook pasta according to package directions for al dente; drain and return to pan. Pulse bread, 2 tablespoons butter, Parmesan, 1/2 teaspoon salt and 1/2 teaspoon pepper in a food processor until coarsely ground., Meanwhile, in a large skillet over medium heat, melt remaining butter. Add onions and cook until tender, about 3 minutes. Add ground mustard and cayenne; stir until blended. Stir in flour until smooth, about 3 minutes. Slowly whisk in milk and cream; bring to a boil. Reduce heat to medium-low; simmer, stirring constantly, until thickened, about 5 minutes. Remove from heat; stir in Velveeta. Slowly add remaining cheeses a handful at a time, stirring until cheese is melted. Add Worcestershire and remaining salt and pepper. Pour over pasta; toss to coat., Transfer to a greased 13x9-in baking dish. Sprinkle bread crumbs over top of casserole. Bake until topping is golden brown and sauce is bubbly, 10-12 minutes.

CAFETERIA MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• Heat the milk in a small saucepan. Stir in mustard, Worcestershire sauce, salt, and hot sauce. Set aside.
• Stir 1 1/2 tablespoons butter and 3 cups cheese into the drained macaroni. Pour the hot milk mixture over the cheese and macaroni. Transfer to prepared baking dish. Sprinkle remaining 1/2 cup cheddar on top. Combine the bread crumbs with the melted butter, and spread over the top. Sprinkle with paprika.
• Bake in preheated oven for 30 minutes, and then place under the broiler for 1 to 2 minutes.