Best 13 Macaroni And Cheese With Crumb Topping Recipes

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Macaroni and cheese is a classic comfort food that is enjoyed by people of all ages. It is a versatile dish that can be made with a variety of ingredients, making it a great option for those with dietary restrictions. One popular way to make macaroni and cheese is to top it with a crumb topping. This adds a crunchy texture and a cheesy flavor that takes the dish to the next level. In this article, we will explore some of the best recipes for macaroni and cheese with crumb topping. We will discuss the different types of pasta, cheeses, and toppings that can be used to make this dish, as well as provide some tips for making the perfect mac and cheese.

Let's cook with our recipes!

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 MACARONI AND CHEESE WITH A CRUMB TOPPING



Baked Macaroni and Cheese With a Crumb Topping image

Make and share this Baked Macaroni and Cheese With a Crumb Topping recipe from Food.com.

Provided by ratherbeswimmin

Categories     Macaroni And Cheese

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 9

salt
1 lb elbow macaroni
6 tablespoons unsalted butter, plus extra for greasing
1/4 cup all-purpose flour
3 cups milk, heated to simmering
1/2 lb extra-sharp cheddar cheese, shredded
1/2 lb monterey jack cheese, shredded
hot pepper sauce
3/4 cup fresh breadcrumb

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.

Nutrition Facts : Calories 828.4, Fat 42, SaturatedFat 25.7, Cholesterol 121.2, Sodium 603.6, Carbohydrate 76.9, Fiber 3.2, Sugar 3.3, Protein 35.1

MACARONI AND CHEESE



Macaroni and Cheese image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 17

1 pound penne pasta
6 1/2 cups milk
1 onion wedge, studded with cloves
1 sprig fresh thyme
1 bay leaf
4 ounces unsalted butter
1/8 cup diced white onion
1/8 cup small-diced carrot
4 ounces all-purpose flour
1 pound extra-sharp white Cheddar, shredded (recommended: Cabot)
4 ounces yellow Cheddar, shredded
Salt and white pepper
Ground nutmeg
Bread Crumb Topping, recipe follows
1/2 cup grated Asiago cheese
1/2 cup Japanese bread crumbs (panko)
1 tablespoon assorted chopped fresh herbs, such as thyme, oregano, rosemary, tarragon, and basil

Steps:

  • Preheat the oven to 350 degrees F.
  • Cook the pasta according to package directions; drain and set aside. While pasta is cooking, in a heavy, medium saucepan, combine the milk, clove-studded onion, thyme, and bay leaf over medium heat. In a large saucepan, heat the butter over medium heat. Add the diced onion and carrot and saute until tender. Add the flour and cook for 2 to 3 minutes. Strain the milk mixture into the flour mixture and stir until it's thickened and smooth. Strain this milk mixture into a heat-proof bowl. Stir in the shredded cheeses and mix until melted. Season, to taste, with salt, white pepper, and nutmeg. Stir in the pasta and mix well. Pour the macaroni and cheese into a baking pan and top it with the Bread Crumb Topping. Bake the macaroni and cheese until it is warmed through. Serve immediately.
  • In a small bowl, combine all ingredients and mix well.

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



Macaroni and Cheese image

Categories     Pasta     Side     Bake     Kid-Friendly     Cheddar     Gourmet     Small Plates

Yield Makes 6 (main course) servings

Number Of Ingredients 15

3/4 pound elbow macaroni
For topping
2 tablespoons unsalted butter
2 cups panko* (Japanese bread crumbs) or coarse dry bread crumbs
1 cup coarsely grated extra-sharp Cheddar (about 4 ounces)
For cheese sauce
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 teaspoon dried hot red pepper flakes
2 3/4 cups whole milk
3/4 cups heavy cream
4 cups coarsely grated extra-sharp Cheddar (about 1 pound)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Preheat oven to 400°F. and butter a 3-quart shallow baking dish. Fill a 6-quart kettle three fourths full with salted water and bring to a boil for macaroni.
  • Make topping:
  • Melt butter and in a bowl stir together with panko or regular bread crumbs and Cheddar until combined well. Topping may be made 1 day ahead and chilled, covered.
  • Make sauce:
  • In a 5-quart heavy saucepan melt butter over moderately low heat and stir in flour and red pepper flakes. Cook roux, stirring, 3 minutes and whisk in milk. Bring sauce to a boil, whisking constantly, and simmer, whisking occasionally, 3 minutes. Stir in cream, Cheddar, mustard, salt, and pepper. Remove pan from heat and cover surface of sauce with wax paper.
  • Cook macaroni in boiling water until al dente. Reserve 1 cup cooking water and drain macaroni in colander. In a large bowl stir together macaroni, reserved cooking water, and sauce. Transfer mixture to baking dish.
  • Sprinkle topping evenly over macaroni and bake in middle of oven 20 to 25 minutes, or until golden and bubbling.
  • *Available at Asian markets and some specialty food shops and supermarkets and by mail order from Uwajimaya, (800) 889-1928.

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

MACARONI AND CHEESE



Macaroni and Cheese image

Provided by Garrett McCord

Categories     Cheese     Dairy     Pasta     Bake     Super Bowl     Kid-Friendly     Back to School     Cheddar     Fall     Winter     Breadcrumbs     Small Plates

Yield Makes 8 servings

Number Of Ingredients 10

6 tablespoons unsalted butter, plus more to grease the baking dish
1 cup panko bread crumbs
24 ounces sharp or extra-sharp Cheddar, grated (about 9 cups total)
1 pound elbow macaroni
3 1/4 cups whole milk
3 tablespoons all-purpose flour
1 1/2 teaspoons dry mustard
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
Equipment: 9- by 13-inch baking dish, flat-edged wooden spoon or heat-safe rubber spatula

Steps:

  • Preheat the oven to 350°F. Lightly butter a 9- by 13-inch baking dish.
  • In a small saucepan over moderate heat, melt 3 tablespoons of the butter. Place the panko bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, toss to combine, and set aside.
  • In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing, then return them to the pot they were cooked in.
  • In a small saucepan over moderate heat, warm the milk just until it starts to steam and form tiny bubbles around its edges-be careful not to let the milk come to a boil. Remove from the heat.
  • In a medium saucepan over moderate heat, melt the remaining 3 tablespoons of butter. Add the flour and use a flat-edged wooden spoon or heat-safe rubber spatula to stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper. Add the remaining grated cheese and stir until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce.
  • Pour the macaroni and cheese into the prepared baking dish and top with the panko-cheese mixture. Bake until light golden brown and bubbling, about 30 minutes. Serve hot. DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Do not add the bread crumbs until ready to bake. (Chilled Macaroni and Cheese may take longer than 30 minutes to be fully cooked.)

'GOT SOME CRUST' MACARONI AND CHEESE



'Got Some Crust' Macaroni and Cheese image

Delicious macaroni casserole, topped with crispy and cheesy crust.

Provided by Chris T

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

Time 1h15m

Yield 12

Number Of Ingredients 15

2 cups elbow macaroni
¼ cup butter, divided
1 small onion, chopped
2 tablespoons all-purpose flour
1 ½ cups milk
1 teaspoon salt
1 teaspoon white pepper
1 teaspoon Worcestershire sauce
¼ teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon prepared yellow mustard
2 cups shredded Cheddar cheese
¼ cup grated Parmesan cheese
1 cup shredded Cheddar cheese
¼ cup grated Parmesan cheese
1 cup dry bread crumbs

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.

Nutrition Facts : Calories 285.9 calories, Carbohydrate 23.2 g, Cholesterol 45.2 mg, Fat 15.5 g, Fiber 1.2 g, Protein 13.1 g, SaturatedFat 9.5 g, Sodium 532.4 mg, Sugar 2.9 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

MACARONI AND CHEESE WITH CRUMB TOPPING



Macaroni and Cheese With Crumb Topping image

This is a different Macaroni and Cheese recipe. Some of the recipe can be made 1 day ahead. Great for pot luck. The recipe comes from Bon Appetit.

Provided by Barb G.

Categories     One Dish Meal

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 cups fresh breadcrumbs, made from crustless french bread
3/4 cup freshly grated asiago cheese (about 2 1/2 ounces)
1 teaspoon sweet paprika
8 tablespoons butter, divided
6 tablespoons flour
6 cups whole milk
1 1/2 tablespoons Dijon mustard
1 teaspoon ground black pepper
4 cups grated white cheddar cheese (about 1 pound)
1 1/2 tablespoons chopped fresh parsley
1 lb macaroni

Steps:

  • Mix bread crumbs, Asiago cheese, and paprika in a medium bowl.
  • Melt 6 tablespoons butter in a heavy large saucepan over medium heat.
  • Add flour and stir 3 minutes.
  • Gradually whisk in milk, then mustard and pepper.
  • Cook until thickened, stirring often, about 10 minutes.
  • Mix in cheese and parsley.
  • Cool sauce slightly.
  • (Topping and sauce can be made 1 day ahead. Cover separately and refrigerate. Rewarm sauce, stirring frequently and thinning with milk if necessary, before continuing). Preheat oven to 400°F.
  • Butter 15 x 10 x 2-inch Glass baking dish.
  • Cook Macaroni in pot of boiling salted water until just tender BUT still firm to bite, stirring occasionally.
  • Drain Macaroni.
  • Return macaroni to pot; mix in sauce.
  • Season to taste with salt.
  • Transfer mixture to prepared dish.
  • Sprinkle with topping and dot with remaining 2 tablespoons butter.
  • Bake until cheese is bubbling and crumbs are brown, about 40 minutes.
  • Cool slightly and serve.

Nutrition Facts : Calories 529.3, Fat 27.6, SaturatedFat 16.7, Cholesterol 78.8, Sodium 498.8, Carbohydrate 47.5, Fiber 2.1, Sugar 8.2, Protein 22.3

MOM'S MACARONI AND CHEESE



Mom's Macaroni and Cheese image

The wonderful homemade goodness of this creamy Velveeta mac and cheese makes it a staple side dish in my mother's kitchen and in mine as well. It has tender noodles and a crowd-pleasing golden crumb topping. -Maria Costello, Monroe, North Carolina

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 1h

Yield 6 servings.

Number Of Ingredients 9

1-1/2 cups uncooked elbow macaroni
5 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups whole milk
1 cup shredded cheddar cheese
2 ounces cubed Velveeta
2 tablespoons dry bread crumbs

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni., Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375° for 30 minutes or until heated through and topping is golden brown.

Nutrition Facts : Calories 309 calories, Fat 20g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 569mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.

BEST EVER MACARONI CHEESE WITH CRUNCH CRUMB



Best ever macaroni cheese with crunch crumb image

Need cheering up? This pasta bake features bacon and parmesan with a cheddar white sauce - a comfort food classic

Provided by Sarah Cook

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 13

2 bay leaves - fresh if you have them
1 large leek , washed and roughly chopped
1.2l semi-skimmed milk
100g salted butter
100g plain flour
1 tsp English mustard powder
280g extra mature cheddar , grated
50g parmesan , finely grated
450g macaroni
6 spring onions , finely chopped
70g pack pancetta slices
2 hand-cut thick slices of bread (about 2cm) from a white loaf, cubed
olive oil , for drizzling

Steps:

  • Put the bay leaves, leek and milk in a pan, and gently heat until steaming but just below boiling point. Take off the heat and set aside to infuse for 1 hr.
  • Drain the milk and discard the leek and bay. Wipe out the pan, then add the butter, flour and mustard powder. Heat, stirring, until the butter has melted, then cook to a paste for 1 min. Splash in some milk gradually and stir until smooth and completely incorporated. Add the rest of the milk, a little at a time at first, then gradually add more as the mixture gets saucy. (If you get any lumps, give it a vigorous whisk to remove them.) Heat, stirring all the time and scraping the bottom of the pan so it doesn't catch, until the sauce is bubbling and nicely thickened. Remove from the heat and stir in 200g of the cheddar and 25g of the parmesan. Season really well - keep tasting, as it will need a generous amount of salt.
  • Cook the macaroni following pack instructions, until it is almost tender but still has a bit of chew to it. Drain well, then stir into the cheese sauce with three-quarters of the spring onions. Scrape into a large ovenproof dish or several individual ones.
  • Scatter the remaining cheddar over the macaroni, then alternate between draping over pancetta slices (bunching them up a bit) and scattering with the bread cubes and remaining spring onions. (If you keep swapping between ingredients you'll get a nice mix of everything on the top.) Sprinkle with the remaining parmesan and add a very little drizzle of oil - holding your thumb over the bottle so just a trickle comes out. Can now be cooled, covered and chilled for up to 1 day, or frozen for up to 1 month.
  • Heat oven to 180C/160C fan/gas 4. Bake for 40 mins until bubbling, and crunchy and golden on top (if using individual dishes, check after 30 mins).

Nutrition Facts : Calories 1011 calories, Fat 50 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 97 grams carbohydrates, Sugar 14 grams sugar, Fiber 5 grams fiber, Protein 43 grams protein, Sodium 2.5 milligram of sodium

BAKED MACARONI AND CHEESE!



Baked Macaroni and Cheese! image

This is a great recipe for anyone who wants to spend a little more time and work on the details. It's well worth it. This tastes great!

Provided by chefclean

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

Time 1h5m

Yield 8

Number Of Ingredients 14

½ pound elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
1 tablespoon mustard powder
3 cups milk
½ cup minced yellow onion
½ teaspoon paprika
1 bay leaf
1 large egg
12 ounces shredded sharp Cheddar cheese, divided
1 teaspoon kosher salt
freshly ground black pepper
1 cup panko bread crumbs
3 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 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 minutes. Drain.
  • Melt 3 tablespoons butter in a pot over medium heat. Whisk flour and mustard powder into melted butter until smooth, about 5 minutes. Mix milk, onion, paprika, and bay leaf into flour mixture; bring to a boil, reduce heat to medium, and simmer until sauce is thickened, about 10 minutes. Remove bay leaf from sauce.
  • Beat about 2 tablespoons sauce and egg together in a bowl to temper egg. Pour egg mixture into sauce and stir gently. Mix 3/4 of the Cheddar cheese into the sauce until melted and smooth, 2 to 3 minutes; season with salt and pepper. Fold macaroni into cheese sauce and pour into a 2-quart casserole dish. Sprinkle remaining cheese over macaroni mixture.
  • Stir panko bread crumbs and 3 tablespoons melted butter together in a bowl; sprinkle over cheese layer.
  • Bake in the preheated oven until cheese is melted and topping is lightly browned, about 30 minutes.

Nutrition Facts : Calories 463.5 calories, Carbohydrate 39 g, Cholesterol 98.1 mg, Fat 26.5 g, Fiber 1.3 g, Protein 20.4 g, SaturatedFat 16 g, Sodium 680 mg, Sugar 5.8 g

Tips:

  • Use quality ingredients. The better the quality of your ingredients, the better your macaroni and cheese will be. Look for high-quality cheese, pasta, and milk.
  • Cook the pasta al dente. This means that the pasta should be cooked through but still have a slight bite to it. This will help prevent the pasta from becoming mushy in the macaroni and cheese.
  • Make a roux. A roux is a mixture of butter and flour that is used to thicken the cheese sauce. This will help give your macaroni and cheese a creamy, smooth texture.
  • Use a variety of cheeses. Don't be afraid to experiment with different types of cheese in your macaroni and cheese. A good combination of sharp and mild cheeses will give you a flavorful and complex dish.
  • Add some extras. Feel free to add other ingredients to your macaroni and cheese, such as cooked bacon, diced ham, or chopped vegetables. This will help to bulk up the dish and make it even more delicious.

Conclusion:

Macaroni and cheese is a classic comfort food that is enjoyed by people of all ages. With so many different variations, there is sure to be a recipe that everyone will love. Whether you like it simple or loaded with toppings, macaroni and cheese is a dish that is always a hit. So next time you're looking for a quick and easy meal, give macaroni and cheese a try. You won't be disappointed!

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