Mac and cheese recipe with bread crumbs on top
Thank you for your terrific comment, Violet! So glad it has become a family favorite! Am looking forward to trying lots of other recipes and am hoping halving them will work as well as this one did. No leftovers though!!!! Terrific news, Granny Fran! I think you will find most of the recipes are easy to cut in half as needed. I will save this recipe, definitely! Thank you for this deliciousness!! So glad you tried, Lydia. Thanks for taking the time to comment! That crunchy topping definitely makes it delicious. Thank for all your amazing recipes I have used a lot of them Still waiting for your healthy makeover of shake and bake mixture.
What a wonderful comment…thank you, Sue! I especially love the part about your son! I remembered your request and I have the shake and bake mixture on my to-do list. It might take some time, but I will work on a good option!
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Thank you. This will go on the family favourites list. Hi Ann, Looking forward to making this for Thanksgiving. Dumb question….. Does that mean 16 ounces total amount of cheese or 8 oz total? Hope this is enjoyed on Thursday! Do you put the crunchy topping on as soon as you put it in the oven or add it later? It seems it would burn to a crisp if at the beginning. Sure would appreciate an answer. The topping is added before baking, Suz. Keep in mind that everything is cooked when it goes into the oven, so this allows just enough time for the casserole to set and the topping to turn lightly golden.
Can I prepare this in the morning and then refrigerate until dinnertime or the next day before I bake it? I always bake it right away, Danielle, but I think it would be just fine either way. Hope you enjoy! An equal amount would probably work pretty well. As an option, you could use 1 tablespoon of cornstarch or arrowroot powder if you have either of those. I really want to make this recipe this coming weekend.
Do you think it would work if I used half cheddar and half another delicious type of cheese? If so, what would you suggest? Hi Victoria, I tend to be a purest with mac and cheese, but you could mix in some Gruyere or even Monterey Jack. While not a good melting cheese, a little Parmesan would add a different flavor, too. Hope that helps and that you enjoy!
Hello, When you say 8oz pasta do you mean cooked or still uncooked? Hi Kay, Eight ounces refers to the uncooked pasta. Hope that helps! Love the recipe Can you tell me how after reheating portions, how to top with my bread crumbs? Ladyinredpart2 gmail.
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This looks amazing. I am planning on making some for a sick relative to stock up their freezer! Can you please advise cooking times from frozen? Hi Lisa, Coincidentally, my younger son requested this the other day and I currently have macaroni sitting on the counter! Then uncover and bake until the topping is golden, about 20 minutes longer. So nice for you to make this for a sick relative. Can I double this recipe for Christmas and make ahead in a rectangular pan??? Bake same amount of time? Yes, absolutely.
I often broil for a minute or two at the end to expedite or simply to make the top golden brown.
What would you serve with Mac and Cheese?
Hi Linda, Go ahead and use the medium cheddar. In theory, you could add a little extra zip with more Dijon, but that could end up being overpowering. Classic Crispy Top Macaroni and Cheese. This is basic mac and cheese at its best—easy and cheesy with just the right amount of crusty topping. For added convenience, this recipe may easily be doubled and freezes well. Yields 6 servings. Preheat oven to degrees F.
First, make the topping by tossing the panko with the melted butter in a medium bowl. Then mix in the cheese. Set aside.
We tried all sorts of things to get what we wanted—Different cheese combos. Cream in the sauce. Just milk in the sauce. Breadcrumb toppings. Panko toppings.
Baked Macaroni and Cheese with Bread Crumb Topping
Just cheese toppings. I always recommend starting with a base of sharp cheddar. It melts well and has fantastic flavor—classic, with a hint of tang. I recommend using at least 1 cup of cheddar. This combo was very creamy and had a nostalgic, classic flavor that appeals to both kids and adults. That said, there are plenty of other great options depending on your mood or personal tastes. One final tip: If possible, avoid pre-shredded cheeses. Many of them have a coating on them that inhibits melting and can prevent your sauce from becoming the wonderfully dreamy and smooth sauce we know it can be!
Guys, I really really want to tell you yes. I know how great it is to have a side dish or meal ready to go in the freezer for holidays or busy weeknights. The most truthful answer is…sort of. When I was testing, I found the recipe was at its very best when assembled, baked, and eaten right away. That said, the sauce held up really well to reheating in the microwave or oven without becoming ultra dry or curdling. Of course, this is also a staple at holiday gatherings.
Paired with all your other favorite Thanksgiving dishes , this mac can definitely feed and delight! You can feel free to substitute different cheeses in for the American and Pecorino. Gruyere, Monterey Jack, or Pepper Jack are all great options. Sounds wonderful. Going to make it this evening with french dip sandwiches. Your email address will not be published. This site uses Akismet to reduce spam. Add a Note. Trisha's Southern Kitchen. Blue Plate Special.
Baked Macaroni and Cheese Recipe | Trisha Yearwood | Food Network
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