Best Macaroni And Cheese With Garlic Bread Crumbs Plain And Chipotle Recipe Epicuriouscom Recipes

BEST-EVER MACARONI AND CHEESE

Steps:

• Preheat oven to 350°F. Prepare pasta according to package directions for al dente.
• Melt butter in a large saucepan over medium. Add next 6 ingredients; cook, stirring, 30 seconds. Add flour, and cook, stirring, until golden, 2 minutes. Gradually whisk in milk and cream. Bring to a boil, whisking occasionally. Reduce heat to medium-low; simmer, whisking, until slightly thickened, 5 minutes. Stir in Worcestershire sauce. Remove from heat; stir in 3/4 cup each of shredded Cheddar cheeses until melted. (Reserve remaining 1/4 cup each of shredded cheeses.) Stir in pasta and diced cheeses; pour into a lightly greased 13- x 9-inch (3-quart) baking dish.
• Bake on a rimmed baking sheet in preheated oven until bubbly and golden, 30 minutes. Remove from oven; increase oven temperature to broil. Sprinkle with reserved shredded cheeses; broil 6 inches from heat until cheeses are melted and golden, about 2 minutes. Remove from oven; cool slightly on a wire rack, about 15 minutes.

MACARONI AND CHEESE WITH GARLIC BREAD CUBES

Steps:

• Cook pasta according to package directions. Drain and transfer to a greased 13x9-in. baking dish; add melted butter and toss to coat., In a large skillet, saute garlic in butter until tender. Place bread cubes in a large bowl. Drizzle with butter mixture and sprinkle with seasoned salt; toss to coat., In the same skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the process cheese, sugar, seasoned salt, mustard, pepper sauce and pepper; stir until cheese is melted., In a small bowl, combine the fontina, cheddar and Swiss cheeses. Add 2 cups cheese mixture to sauce; stir until melted. Pour over pasta; stir to combine. Sprinkle with remaining cheese mixture. Top with bread cubes, Parmesan cheese and paprika., Bake at 350° for 30-35 minutes or until bubbly and bread is lightly browned.

MACARONI AND CHEESE WITH GARLIC BREADCRUMBS, PLAIN AND CHIPOTLE

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.

MACARONI AND CHEESE WITH GARLIC BREAD CRUMBS, PLAIN AND CHIPOTLE

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.

CHIPOTLE CHICKEN MAC AND CHEESE WITH BACON BREAD CRUMBS #RSC

Steps:

• Preheat oven 350.
• Melt the butter in a pot over medium heat. Add the onions and sweat for 2 minutes. Add the garlic and sweat for 1 minute or until the onions are translucent. Using a wooden spoon stir in the flour until fully incorporated. Slowly add the chicken stock, stirring constantly to avoid lumps. Bring to a simmer and reduce heat to almost low and simmer for 20 minutes, stirring occasionally.
• While the mixture is simmering heat a sauté pan with 1 tablespoon olive oil over medium-high heat until it is almost smoking. Add chicken, season with salt and cook until browned on all sides and cooked through. Add chipotle peppers with 2 tbsp adobo and toss to coat. Toss the chicken with the cooked macaroni and put in a 9x13 inch baking dish and set aside.
• To finish the cheese sauce bring half and half to a gentle simmer and slowly mix in to roux. Add the ranch, cheddar, and 2 tbsp adobo and mix to combine. Season with salt to taste. Add cheese sauce to the baking dish and mix to combine with macaroni and chicken. Sprinkle with bacon bread crumbs and bake for 20 minutes or until golden brown and bubbly. (If desired after baking use the broiler to achieve a more brown and crisp top).
• For bacon bread crumbs cook bacon till crispy, allow to cool, and then finely mince. Combine all ingredients in a small bowl and toss to mix. Bacon bread crumbs can be made ahead of time and stored in an airtight container for up to 2 days.

ULTIMATE MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
• Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
• Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

MAC AND CHEESE GARLIC BREAD BOWL RECIPE BY TASTY

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!

CLASSIC BAKED MACARONI AND CHEESE

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.

BAKED MACARONI AND CHEESE!

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 cooked through but firm to the bite, 8 minutes. Drain.
• Melt 3 tablespoons butter in a pot over medium heat. Whisk flour and mustard powder into melted butter until smooth, about 5 minutes. Mix milk, onion, paprika, and bay leaf into flour mixture; bring to a boil, reduce heat to medium, and simmer until sauce is thickened, about 10 minutes. Remove bay leaf from sauce.
• Beat about 2 tablespoons sauce and egg together in a bowl to temper egg. Pour egg mixture into sauce and stir gently. Mix 3/4 of the Cheddar cheese into the sauce until melted and smooth, 2 to 3 minutes; season with salt and pepper. Fold macaroni into cheese sauce and pour into a 2-quart casserole dish. Sprinkle remaining cheese over macaroni mixture.
• Stir panko bread crumbs and 3 tablespoons melted butter together in a bowl; sprinkle over cheese layer.
• Bake in the preheated oven until cheese is melted and topping is lightly browned, about 30 minutes.