Macaroni And Cheese With Garlic Bread Cubes Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just slightly softened, about 6 minutes. Reserve 1 cup pasta cooking water, then drain the pasta and rinse under cold water.
• Meanwhile, remove the crusts from the bread and cut into 1-inch cubes. Pulse in the food processor until the bread breaks into bean-sized pieces.
• Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the breadcrumbs and cook, stirring, until toasted, 5 to 10 minutes. Remove from the heat and season with salt and pepper.
• Melt 4 tablespoons of the butter in a large saucepan over medium heat. Whisk in the flour, mustard powder and cayenne. Cook, whisking constantly, until smooth and slightly golden, about 2 minutes. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 7 minutes, then remove from heat. Stir in the fontina, Gruyere and all but 1 1/2 cups of the Cheddar until fully melted. Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Season with salt and pepper.
• Melt the remaining 1 tablespoon butter in a small bowl in the microwave. Brush a 9-by-13-inch glass or ceramic baking dish with the melted butter. Spread the pasta mixture in the prepared dish. Sprinkle the remaining Cheddar evenly over the pasta, then scatter the toasted breadcrumbs on top. Bake until heated through and just bubbling, about 25 minutes. Let rest for 10 minutes before serving.

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!

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.

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.