CRUNCHY MAC AND CHEESE RECIPES

BAKED, CRUNCHY-TOPPING, MAC N CHEESE RECIPE - FOOD.COM

Baked, Crunchy-Topping, Mac N Cheese Recipe - Food.com image

Not your everyday mac n cheese, this recipe is very rich. It is just a tad spicy with the red pepper and dijon mustard. Even with the little bit of spice it is still child friendly. And delicious! I grate my cheese (slowly at that!) so your prep time will be less if you used shredded-from-the-package cheese. You can use unsalted butter in the sauce. If you use regular butter but prefer less salt, then just cut back a bit on the salt listed in the ingredients.

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3/4 lb elbow macaroni
2 tablespoons unsalted butter
2 cups crushed Ritz crackers
1 cup coarsely grated extra-sharp cheddar cheese (approx. 4 oz.)
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon red pepper flakes
2 3/4 cups milk
3/4 cup heavy cream
4 cups coarsely grated extra-sharp cheddar cheese (approx. 1 lb.)
2 teaspoons Dijon mustard
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper

Steps:

Preheat oven to 400°F.
Grease a 3-quart shallow baking dish.
Bring a pot of salted water (Who wants bland pasta?) to boil for the macaroni.
The yummy topping: Melt 2 T unsalted butter
In a bowl stir melted butter together with crushed Ritz and 1 cup cheddar until well combined. This can be made 1 day ahead and chilled, covered.
The yummy sauce: In a 5-quart heavy saucepan melt 3 T butter over med low heat.
Stir in flour and red pepper flakes.
Stir about 3 minutes and whisk in milk.
Bring sauce to a boil, whisking constantly.
Simmer, whisking occasionally, for about 3 minutes or so.
Stir in the cream, the 4 cups of cheddar, mustard, salt, and pepper.
Remove pan from heat and cover surface of sauce with wax paper.
Cook macaroni in boiling water, al dente. (per package instructions)
Reserve 1 cup of the cooking water.
Drain macaroni.
Return the macaroni to the pot (off the burner) and mix together the macaroni, reserved cooking water, and the sauce. (The sauce does stick a bit to the wax paper when removed)
Transfer macaroni mixture to baking dish.
Sprinkle topping evenly over the macaroni and bake on middle rack for 20 to 25 minutes, or until light golden brown and bubbling.

Nutrition Facts : Calories 929.8, FatContent 62.1, SaturatedFatContent 38.9, CholesterolContent 197.4, SodiumContent 1393.7, CarbohydrateContent 53.3, FiberContent 2, SugarContent 1.7, ProteinContent 39.7

CRISPY MACARONI AND CHEESE RECIPE - FOOD.COM

Crispy Macaroni and Cheese Recipe - Food.com image

Deliciously different. Topped with french fried onions for that lovely onion crunch and flavor. If you aren't a fan of mushroom soup use cream of celery.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

3 cups hot cooked macaroni
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup milk
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
2 cups shredded cheddar cheese
1 (2 7/8 ounce) can French-fried onions (Durkee)

Steps:

Mix soup, milk, mustard, pepper, pasta and 1-1/2 cups of the shredded cheddar cheese in a 1 1/2 quart casserole.
Bake 350' for 45 minutes or until hot.
Stir, sprinkle with the french fried onions and remainder 1/2 cup cheese. Bake for 5 more minutes or until onions are golden brown.

Nutrition Facts : Calories 473.1, FatContent 25.4, SaturatedFatContent 13.8, CholesterolContent 63.6, SodiumContent 858.7, CarbohydrateContent 38.5, FiberContent 1.9, SugarContent 2, ProteinContent 22.2

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