MAC AND CHEESE WITH CRUNCHY TOPPING 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

EASY CHEESY MAC AND CHEESE (WITH OPTIONAL CRUNCHY TOPPING ...

Easy Cheesy Mac And Cheese (With Optional Crunchy Topping ... image

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 Dish

Total Time 53 minutes

Prep Time 10 minutes

Cook Time 43 minutes

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 (16 ounce) package elbow macaroni
4 cups shredded sharp Cheddar cheese, divided
1 (15 ounce) jar Alfredo sauce
2 tablespoons mustard
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), drained
½ cup bread crumbs

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, CarbohydrateContent 51.4 g, CholesterolContent 80.8 mg, FatContent 35.6 g, FiberContent 2.6 g, ProteinContent 25.3 g, SaturatedFatContent 18.2 g, SodiumContent 1103.1 mg, SugarContent 4 g

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