FRIED MACARONI-AND-CHEESE BITES
Make way for little squares of heaven -- these fried morsels are sure to be voted most popular at any party. You can (and should) prepare the stovetop macaroni and cheese a few days ahead, since it will firm up in the refrigerator, for easier cutting. Then follow a two-step breading process, using panko instead of regular breadcrumbs for a crust that's crisp yet light. Don't be put off by the yield; the squares fry quickly, in three or four batches, and you can reheat replenishments over the course of the evening -- whenever the platter is wiped clean (which will be often).This recipe originally appeared in "Martha Stewart's Appetizers" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 10 dozen
Number Of Ingredients 10
Steps:
- In a large pot of boiling salted water, cook macaroni until al dente according to package instructions; drain.
- In pot, melt 4 tablespoons butter over medium heat. Whisk in flour, and cook, stirring frequently, until mixture is pale golden and has a nutty aroma, about 4 minutes. Whisking constantly, slowly add milk. Cook, whisking along bottom of pot, until boiling, about 7 minutes. Reduce heat and gently simmer, stirring occasionally, until sauce is thickened, 10 to 12 minutes. Remove from heat, and add remaining 1 tablespoon butter, the mustard powder, and cheese. Stir until melted and sauce is smooth; season with salt. Add macaroni to sauce, and stir to combine.
- Line a 9-by-13-inch baking dish with parchment; brush parchment lightly with oil. Spread macaroni mixture evenly in dish. Cover and refrigerate until firm, at least 8 hours.
- Invert set macaroni and cheese onto a cutting board and remove parchment. Cut into 1-inch squares with a sharp knife.
- Whisk eggs in a shallow dish. In a shallow dish, season panko with salt. Dip macaroni squares, a few at a time, in eggs, allowing excess to drip off into dish, then roll in panko mixture to coat completely. Transfer to a wire rack set on a baking sheet.
- Heat 2 tablespoons oil in a large nonstick skillet over medium until shimmering. Working in batches, add coated squares in a single layer (do not crowd pan); cook, turning occasionally, until all sides are crisp and golden brown, 5 to 7 minutes total. Transfer to a paper-towel-lined rack to drain and cool slightly. Wipe skillet clean. Repeat process with more oil and remaining squares. Serve warm.
BAKED MACARONI AND CHEESE SQUARES RECIPE - (5/5)
Provided by rmille6277
Number Of Ingredients 6
Steps:
- Preheat oven to 350deg . Cook macaroni according to directions. Drain. To hot macaroni, add remaining ingredients except 1/2 cup cheese. Mix well. Cook and stir over medium heat 3 to 5 minutes until bouillon dissolves and cheese melts. Turn into a well greased 8 or 9 inch square baking dish. Top with remaining cheese. Bake 20 to 25 minutes or until bubbly. Let stand 10 minutes before serving. Refrigerate leftovers.
BAKED HOMEMADE MACARONI AND CHEESE
This recipe was given to me by my friend Katie. It's a longtime favorite in her family.
Provided by Jody
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 810.1 calories, Carbohydrate 57.3 g, Cholesterol 133.1 mg, Fat 49.9 g, Fiber 2.5 g, Protein 32.4 g, SaturatedFat 28.9 g, Sodium 1011.5 mg, Sugar 9.8 g
BAKED MAC AND CHEESE RECIPE
This Baked Mac & Cheese has creamy cheesy taste topped off with buttery breadcrumbs. It is true "comfort food."
Provided by Steph Loaiza
Categories lunch Main Course
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cook elbow macaroni according to package directions and set aside.
- In a saucepan, heat 1/2 cup butter until melted.
- Slowly whisk in flour until blended, and then slowly add in the milk.
- Bring mixture to a boil and continue stirring until it starts to thicken.
- Add in cheese, mustard, salt, and pepper until smooth.
- Add cooked macaroni to the sauce and stir until completely combined.
- Pour mixture into a greased 9 x 13 inch baking pan.
- Melt the remaining 1/4 cup butter and mix it with the bread crumbs, then sprinkle it over the macaroni mixture.
- Bake for about 30 minutes, or until the mixture is heated through.
Nutrition Facts : Calories 491 kcal, Carbohydrate 41 g, Protein 19 g, Fat 28 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 79 mg, Sodium 620 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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