Macaroni With Cheesy Garlic Bread Crumbs Recipes

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:

• Cook macaroni according to package directions; drain. Place in a greased 2-1/2-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in the flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat; stir in American cheese until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. , Bake, uncovered, at 350° for 30 minutes or until golden brown.

Steps:

• Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
• Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
• Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
• Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
• Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
• Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

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.

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.
• Note:.
• Macaroni and cheese may be made 2 days ahead, put into casseroles, cooled completely, and chilled, covered.
• Do not add bread crumbs until ready to bake. (Baking may take longer than 30 minutes.)
• Serves 8 adults plus 10 children as part of a buffet.

Steps:

• 1. 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.
• 2. Make macaroni: Preheat oven to 350°F. Chop chipotles.
• 3. 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.
• 4. 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.
• 5. 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.
• 6. Cooks' note: Macaroni and cheese may be made 2 days ahead, put into casseroles, cooled completely, and chilled, covered. Do not add bread crumbs until ready to bake. (Baking may take longer than 30 minutes.)
• 7. Serves 8 adults plus 10 children as part of a buffet.

Steps:

• Preheat oven to 425. Grease 9x1baking dish with butter. In large stockpot of salted boiling water, cook the pasta until al dente. Drain, rinse and toss with oil to keep from sticking. Melt 1/2 c butter in large saucepan over med-high heat. Add flour and whisk constantly, until mixture turns light and toasty brown, about 5-6 minutes. Gradually whisk in milk and bring mixture to a boil. Reduce heat to medium and whisk constantly until thickened, about 4-5 minutes. Gradually add American cheese, 2-1/4 cups cheddar and 2-1/4 cups Gruyere and cook, whisking constantly until smooth, about 5 minutes. Whisk in both peppers and salt. Stir in cooked pasta and cook until heated through, about another 2 minutes. Transfer mixture to greased dish. Top with remaining cheeses and sprinkle with breadcrumbs. Bake until topping is brown, bubbling and crisp, about 8 minutes. For Breadcrumbs Place bread in food processor until finely ground, Yields about 4 cups. Heat butter in large skillet over medium heat until frothy. Add garlic and cook, stirring constantly until fragrant but not brown, 1-2 minutes. Add breadcrumbs and increase heat to medium and cook, stirring often, until toasty and browned, about 7-9 minutes. Season with salt and pepper and remove from heat and transfer to plate. Let cool about 5 minutes. Sprinkle with cheese and toss to combine.