Best 8 Macaroni And Cheese With Garlic Bread Cubes Recipes

MAC AND CHEESE GARLIC BREAD BOWL RECIPE BY TASTY

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!

MACARONI AND CHEESE WITH GARLIC BREAD CUBES

Steps:

• Cook pasta according to package directions. Drain and transfer to a greased 13x9-in. baking dish; add melted butter and toss to coat., In a large skillet, saute garlic in butter until tender. Place bread cubes in a large bowl. Drizzle with butter mixture and sprinkle with seasoned salt; toss to coat., In the same skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the process cheese, sugar, seasoned salt, mustard, pepper sauce and pepper; stir until cheese is melted., In a small bowl, combine the fontina, cheddar and Swiss cheeses. Add 2 cups cheese mixture to sauce; stir until melted. Pour over pasta; stir to combine. Sprinkle with remaining cheese mixture. Top with bread cubes, Parmesan cheese and paprika., Bake at 350° for 30-35 minutes or until bubbly and bread is lightly browned.

BAKED MACARONI AND CHEESE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a large pot with boiling salted water cook pasta until al dente. Drain.
• In a medium skillet saute the chopped onion, and minced garlic. Take off heat and add chopped cooked bacon and set aside.
• To make the sauce, in a medium saucepan melt the butter or margarine over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated Cheddar cheese and stir until melted.
• Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 quart casserole dish. Add the last cup of grated Cheddar cheese to top of mixture.
• Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.

MACARONI AND CHEESE V

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. Place the bread crumbs into a small bowl and mix well with the melted butter; set aside.
• 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, then place into prepared casserole dish.
• While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Stir in the minced onion and cook until the onion softens and turns translucent, about 5 minutes.
• Stir in the flour, pepper, salt, and dry mustard until incorporated, then pour in the milk and bring to a simmer. Simmer, stirring constantly until the milk has thickened, about 10 minutes. Take the milk off of the heat and stir in the Cheddar cheese until melted. Pour cheese sauce over the macaroni, then sprinkle evenly with buttered bread crumbs.
• Bake until the top is golden and bubbly, about 20 minutes.

MACARONI AND CHEESE WITH GARLIC BREAD CRUMBS, PLAIN AND CHIPOTLE

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.

MACARONI AND CHEESE WITH CRUNCHY GARLIC BREAD CUBES

Steps:

• Butter a 15x11 baking dish.
• Boil pasta firm. Drain (do not rinse) and toss with 2 Tablespoons of butter. Pour in buttered baking dish.
• Melt remaining butter in saucepan. Add garlic and sauté for 3 minutes.
• Pour half of garlic butter over bread cubes and season them with ¼ teaspoon seasoned salt.
• Add onions to remaining ½ of butter in saucepan and caramelize onion.
• Add flour and stir to make a paste.
• Stir in half and half and bring to a simmer, stirring frequently. Season with ½ teaspoon seasoned salt, sugar, mustard, pepper, and hot pepper sauce.
• Stir in Velveeta Cheese until melted.
• Combine shredded Colby, Monterey Jack, Muenster, Sharp Cheddar, and Swiss cheeses. Set aside 1/2 cup for topping.
• Remove Velveeta sauce from heat and stir in 2 cups of the shredded cheese mixture until melted.
• Pour cheese sauce over pasta and gently stir. Cover with remaining ½ cup of shredded cheese mixture and bread cubes. Sprinkle bread cubes with Parmesan cheese.
• Bake 20 to 30 minutes uncovered at 350 degrees.

MACARONI AND THREE CHEESES WITH GARLIC BREADCRUMBS

Steps:

• 1. Preheat the oven to 325 degrees F. Butter a 2 1/2-quart baking dish. Bring a large pot of salted water to a boil over medium heat. Add the penne and cook, until just al dente, about 5 minutes. Drain and transfer to a large bowl. Add the havarti, gouda, and fontina cheeses and 1 tablespoon butter to the hot pasta and stir gently until cheeses begin to melt.
• 2. In a medium bowl, whisk the egg, evaporated milk, paprika, half the garlic, 1/2 teaspoon salt and pepper. Stir the egg mixture into the macaroni pasta. Transfer to the prepared baking dish; bake covered for 10 minutes.
• 3. Meanwhile, pulse the bread in a food processor with the olive oil, remaining garlic, and 1/4 teaspoon each salt and pepper; stir in the thyme leaves.
• 4. Uncover the casserole, sprinkle the pasta with the breadcrumb mixture, and bake until bubbly and golden brown, about 15 minutes more. Serve immediately.

GARLIC MACARONI AND CHEESE

Steps:

• Make the crumb topping:.
• 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.
• Make the pasta and sauce:.
• 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 for 30 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.
• Additional Notes:.
• 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.