Best 2 Got Some Crust Macaroni And Cheese Recipes

Macaroni and cheese, a comforting and versatile dish loved by people of all ages, takes center stage in this collection of delectable recipes. From the classic baked macaroni and cheese with its golden-brown crust to unique variations like the air fryer macaroni and cheese and the slow cooker macaroni and cheese, this article offers a diverse range of options to satisfy every palate.

Each recipe provides step-by-step instructions, ensuring that even novice cooks can create these cheesy masterpieces. The classic baked macaroni and cheese recipe delivers the traditional flavors and textures that make this dish so iconic. Those looking for a healthier version can opt for the lightened-up macaroni and cheese, which incorporates whole wheat pasta and reduced-fat cheese.

For a quick and easy weeknight meal, the one-pot macaroni and cheese is the perfect solution. And for those who love their macaroni and cheese extra crispy, the air fryer macaroni and cheese delivers a delightful crunch. The slow cooker macaroni and cheese offers a hands-off approach, perfect for busy weeknights or lazy weekends.

But the cheesy goodness doesn't stop there. The article also includes recipes for macaroni and cheese bites, perfect for parties or snacks, and a creamy macaroni and cheese soup, ideal for chilly days. With so many options to choose from, there's a macaroni and cheese recipe for every occasion and taste preference. So, gather your ingredients, preheat your oven, and prepare to embark on a culinary journey that celebrates the ultimate comfort food.

Let's cook with our recipes!

CLASSIC BAKED MACARONI AND CHEESE

Classic Baked Macaroni and Cheese image

Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.

Provided by Alison Roman

Categories dinner, lunch, casseroles, pastas, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 clove garlic, finely grated
1 teaspoon smoked or hot paprika
Freshly ground pepper
12 ounces sharp or white Cheddar cheese, grated
12 ounces fontina or Gruyère, grated
1 cup coarse bread crumbs or panko
4 tablespoons melted butter or olive oil
1/4 cup finely grated Parmesan cheese (optional)
Kosher salt and freshly ground pepper

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.

Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram

ONE-POT MAC AND CHEESE

One-Pot Mac and Cheese image

Who likes cleaning up after making mac and cheese? Not this girl. This one-pot mac and cheese is a family favorite, and my 3-year-old is thrilled to see it coming to the dinner table. We love to add sliced smoked sausage to this creamy mac recipe! -Ashley Lecker, Green Bay, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 10 servings.

Number Of Ingredients 7

Ingredients

3-1/2 cups whole milk
3 cups water
1 package (16 ounces) elbow macaroni
4 ounces Velveeta, cubed
2 cups shredded sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper

Steps:

In a Dutch oven, combine milk, water and macaroni; bring to a boil over medium heat. Reduce heat and simmer until macaroni is tender and almost all the cooking liquid has been absorbed, 12-15 minutes, stirring frequently. Reduce heat to low; stir in cheeses until melted. Season with salt and pepper.

Nutrition Facts : Calories 344 calories, Fat 14g fat (8g saturated fat), Cholesterol 42mg cholesterol, Sodium 450mg sodium, Carbohydrate 39g carbohydrate (6g sugars, Fiber 2g fiber), Protein 16g protein.

Tips:

Use a quality macaroni. The type of macaroni you use will make a big difference in the final dish. Look for a macaroni that is made with high-quality durum wheat and that has a good texture.
Cook the macaroni al dente. Macaroni should be cooked al dente, which means it should be tender but still have a slight bite to it. This will help to prevent the macaroni from becoming mushy when it is baked.
Make a creamy cheese sauce. The cheese sauce is the key to a good macaroni and cheese. Use a combination of different cheeses, such as cheddar, Gruyère, and Parmesan, to create a rich and flavorful sauce. Be sure to cook the cheese sauce until it is smooth and creamy.
Add a crispy crust. The crispy crust is what takes macaroni and cheese to the next level. You can make a crispy crust by topping the macaroni and cheese with bread crumbs, crushed crackers, or grated Parmesan cheese. Then, bake the macaroni and cheese until the crust is golden brown.
Experiment with different flavors. Macaroni and cheese is a versatile dish that can be customized to your liking. You can add different spices, herbs, or vegetables to the cheese sauce to create different flavor combinations. For example, you could add cayenne pepper for a spicy macaroni and cheese or chopped broccoli for a veggie-packed macaroni and cheese.

Conclusion:

Macaroni and cheese is a classic comfort food that is loved by people of all ages. It is a simple dish to make, but there are a few tips and tricks that you can use to make sure that your macaroni and cheese is the best it can be. By following the tips in this article, you can make a macaroni and cheese that is creamy, cheesy, and has a crispy crust. So next time you are looking for a delicious and satisfying meal, give macaroni and cheese a try.