Easy Cheesy Mac And Cheese With Optional Crunchy Topping Recipes
CRISPY BAKED MACARONI AND CHEESE
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Butter a shallow 2-quart baking dish; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, until smooth and lightly browned, about 2 minutes. Gradually whisk in the milk until smooth. Add the bay leaf, cayenne and 1 teaspoon salt. Cook, whisking occasionally, until the sauce comes to a simmer and thickens slightly, 7 to 8 minutes.
- Remove the bay leaf from the sauce and whisk in the monterey jack, gruyere and cheddar one cheese at a time, allowing each cheese to melt before adding more. Add the pasta and stir until coated, adding the reserved cooking water as needed to loosen (the sauce will thicken as it bakes).
- Transfer the pasta mixture to the prepared baking dish. Melt the remaining 2 tablespoons butter in the microwave. Add the panko, parmesan and a pinch of salt; stir to combine. Scatter over the pasta and bake until the crumbs are browned and crisp, 15 to 20 minutes.
EASY CHEESY MAC AND CHEESE (WITH OPTIONAL CRUNCHY TOPPING)
I have made baked macaroni and cheese since I was little. I stumbled upon this recipe through experimentation and then modified until I love it! I even brought this to a party with a bunch of people from around the US, and no one could believe it was so easy to make! It tastes exactly the same! Not only is it super easy to make, the clean-up is quick!
Provided by PANTHERA
Categories Side Dishes
Time 53m
Yield 8
Number Of Ingredients 6
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 tender yet firm to the bite, 8 minutes. Drain.
- Transfer cooked macaroni to a 9x13-inch casserole dish. Add 2 cups shredded Cheddar cheese, Alfredo sauce, and mustard; mix thoroughly until macaroni is evenly coated. Mix in remaining 2 cups cheese and drained tomatoes and green chiles. Top with bread crumbs.
- Bake until bubbly and cheese is melted, about 30 minutes.
Nutrition Facts : Calories 624.5 calories, Carbohydrate 51.4 g, Cholesterol 80.8 mg, Fat 35.6 g, Fiber 2.6 g, Protein 25.3 g, SaturatedFat 18.2 g, Sodium 1103.1 mg, Sugar 4 g
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- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, or just slightly underdone. (It will continue to cook in the oven so you don't want it fully cooked.) Drain the pasta and rinse it with cold water.
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