Cheesy Baked Macaroni Cheese With Butter Crumb Topping Recipes

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.

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.

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.