Crumb Topped Macaroni And Cheese 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 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.

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:

• Preheat the oven to 350 degrees F and butter a shallow 1 1/2 quart baking dish.
• Cook the macaroni in boiling salted water until just tender.
• Drain it while you prepare the cream sauce.
• In a large saucepan, melt 4 tbs of butter, then whisk in the flour and add the milk.
• Stir the mixture until it thickens, then add the cheddar cheese and stir it in until it melts, Season with salt and pepper.
• Cut the Velveeta into 1/2 inch cubes and stir it into the white sauce, but do not allow it to melt completely.
• Place the drained macaroni in the prepared baking dish, pour the cheese sauce over it, and stir gently to mix.
• Sprinkle the crumbled crackers generously over the top and dot with the remaining butter.
• Bake in the preheated oven for 20 to 25 minutes, until browned and bubbly.

Steps:

• Bring a large pot of salted water to a boil. Cook pasta for 8 minutes; pasta will be slightly undercooked. Drain, rinsed with cold water, and drain again.
• Pulse bread in food processr until coarse crumbs form (about 2 3/4 cups).
• Heat oil in a large sauté pan over medium-high heat. Add pancetta, and cook, stirring occasionally, until lightly browned and crisp, 9-10 minutes. Remove pancetta with a slotted spoon, and drain on paper towels.
• Reserve 1 1/2 tablespoons pancetta drippings in pan. Melt 4 tablespoons butter over medium-high heat with drippings. Add breadcrumbs, and cook, stirring to coat, until they are light gold and beginning to crisp, about 8 minutes. Transfer to a plate.
• Heat milk in a small saucepan over medium-low heat until steaming (Do not let milk come to a boil) Melt remaining 6 tablespoons butter in a medium saucepan over medium heat. Add flour to butter, whisking until smooth. Add milk slowly, whisking constantly until combined. Reduce heat to low and cook, stirring occasionally with a wooden spoon until thickened, about 15 minutes. Remove from heat. Add cheeses, and stir until melted. Stir in reserved pancetta, nutmeg, and 1/2 teaspoons salt. Season with pepper.
• Preheat oven to 350°F Place pasta in a 9-inch round baking dish that's 3-inches deep. Stir in cheese sauce, 1 cup at a time, mixing well after each addition. Spread bread crumbs on top. Pace dish on a rimmed baking sheet, and bake until crumbs are deep golden brown and sauce is bubbling, about 20 minutes. Serve hot.

Steps:

• STIR together milk, 1 cup water, Deluxe Cheese Pouch, macaroni and shredded cheddar cheese in greased 13X9-inch baking dish.
• PLACE chicken on top of macaroni mixture. Mix crushed crackers and butter; sprinkle over chicken.
• BAKE, uncovered at 375 degrees for 25 to 30 minutes or until chicken is cooked through.

Steps:

• Toss panko with melted butter.
• Mix in cheese.
• Top macaroni and cheese or whatever recipe calls for bread crumbs.

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.

Steps:

• Heat the oven to 350 degrees.
• Toss the panko bread crumbs with melted butter on a small baking pan. Toast the bread crumbs until lightly browned about 10 minutes. Set aside to cool.
• In a large saucepan, heat the butter over medium heat until melted, then stir in the flour. Heat and stir until the mixture is smooth and bubbling about 2 minutes. Remove from heat and whisk in the milk. Add the seasonings (next 6 ingredients).
• Heat and stir to boiling, then reduce heat to a low simmer and cook, stirring occasionally, for 30 minutes. Remove the bay leaf.
• Stir in 3 cups of the cheddar cheese and all the Gruyere until melted. Pour the sauce over the cooked macaroni in a large bowl, stirring until all the macaroni is coated.
• Pour the macaroni into a well-greased 9x13 baking pan. Drizzle heavy cream around the edges of the casserole. Sprinkle on the remaining 1 cup of cheddar cheese. Top with the panko crumbs and cover the casserole.
• Bake 20 minutes. Remove the cover and bake an additional 10 minutes.