CRUMB-TOPPED MACARONI AND CHEESE RECIPE: HOW TO MAKE IT
Everyone loves this grown-up macaroni and cheese. It's also tasty with sharp cheddar and cream cheese instead of Gruyere and mascarpone. Throw in some crispy bacon for a twist. —Jennifer Standing, Taos, New Mexico
Provided by Taste of Home
Categories Side Dishes
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot. , Meanwhile, in a medium saucepan, heat 1/4 cup butter and pepper flakes over medium heat until butter is melted. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. , Stir in Gruyere, mascarpone, mustard, salt and pepper until blended. Add sauce to macaroni, tossing to combine. Transfer to a greased 13x9-in. baking dish., Melt remaining butter. Add panko and Italian seasoning; toss to coat. Sprinkle over macaroni. Bake, uncovered, until topping is golden brown, 10-15 minutes.
Nutrition Facts : Calories 473 calories, FatContent 36g fat (21g saturated fat), CholesterolContent 102mg cholesterol, SodiumContent 487mg sodium, CarbohydrateContent 23g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 16g protein.
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There's not much that we wouldn't put this cheesy concoction on, but it's especially perfect mixed with al dente pasta, then baked with breadcrumbs on top.
Provided by Jeanette Donnarumma
Number Of Ingredients 7
Steps:
- In a large saucepan, melt butter over medium-high heat
- Once the butter has melted, whisk in flour and cook until it begins to smell nutty and fragrant, about 45-60 seconds
- Whisk in milk and stock, and continue whisking vigorously until flour and butter have dissolved
- Bring to sauce to a bubble and thicken, about 3-4 minutes
- Once sauce is thick, remove from heat and mix in mustard and cheddar cheese
- Stir until cheese is completely melted
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