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How To make Extra Crusty Macaroni & Cheese
1/2 lb Macaroni
1 c White sauce
1 ts Prepared mustard
1 pn Cayenne pepper
1/2 lb Sharp cheddar ch.shredded
1 Salt to taste
1 Fresh ground pepper to taste
2 oz Munster cheese,thin sliced
1/4 c Fresh ground parmesan ch.
2 tb Breadcrumbs
1 tb Butter,cut in small pieces
Cook the macaroni in plenty of salted water until tender,8 to 10 minutes.Drain and cool under cold running water.Prepare the White Sauce,and while still hot,toss all but two tables. of it with the macaroni,mustard,cayenne,Cheddar,salt and pepper.Turn into a large buttered casserole and top with the munster cheese.P Bake in a preheated 375 deg.oven for 15 minutes,or until the top is crusty and brown.Spread the remaining 2 tables. White Sauce over the top.Cover with a layer of parmesan cheese mixed with the breadcrumbs.Dab with the butter.Return to the oven for 10 more minutes.Place under high broiler for 1 minute to brown the top and serve immediately.Makes 4 servings....
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MOST DELICIOUS High Protein Spicy Honey Crispy Chicken Mac n Cheese ONLY 535 CALS #recipe #fitness
High Protein Spicy Honey Crispy Chicken Mac n Cheese!???????????? ONLY 535 Calories per serving
Truly one of the greatest combos, the sweet heat from the crispy chicken goes so well with the flavourful mac n cheese!
Macros per serving (4 total)
535 Calories | 52g Protein | 63g Carbs | 8g Fat
Ingredients (4 servings)
- 700g Chicken Breast cut into bite size pieces
- Season with 1 tsp Garlic & Onion Powder
- 1 tsp Smoked Paprika
- 1 tsp Salt & Pepper
- 30ml any Hot Sauce
- 2 beaten Eggs
Crispy Coating
- 80-90g Crushed Cornflakes
- Season with the same seasonings
Mac n Cheese + Sauce
- 200g Uncooked Macaroni
- 350ml Low Fat Milk
- 120g Light Cream Cheese
- 60g Low Fat Cheddar
- 1/2 tsp of the same seasonings
- 1/4 cup Pasta Water
Spicy Honey Glaze
- 25g Honey
- 25g Hot Sauce
- 1/2 Lemon Juice
Air Fry at 200C for 18 mins
Oven Bake at 200C for 25 mins
Find more Easy & Delicious Recipes like this in my Digital Cookbook!????????????
Important Cooking Notes
- Adding eggs to the chicken will help bind the crumbs
- When coating the chicken make sure to drip off excess egg mix before placing into the crumbs
- You can use chicken strips for this recipe instead of cubes then when serving you can cut into smaller peices
- Use cooking spray to give the chicken that golden colour once cooked
- You don’t necessarily need a blender, you can just add the sauce ingredients into the pan and mixing till smooth and creamy
- To meal prep you can store the chicken and mac seperately so you can reheat in the air fryer to make the chicken crispy again
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#macandcheese #macncheese #pasta #crispychicken #friedchicken #highprotein #easyrecipes #chicken #honey #lowcalorie #weightloss #gymfood #foodie #fatloss #macaroni
SOUTHERN FRIED CHICKEN WINGS | CRISPY WING RECIPE
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Food Wishes Recipes - Crispy Potato Chip Mac and Cheese - Macaroni and Cheese with Crunchy Potato Chip Gratin
Learn how to make Macaroni and Cheese with Crunchy Potato Chip Gratin! Visit to get more info, and watch over 400 free video recipes. I hope you enjoy this Crispy Potato Chip Mac and Cheese Recipe!
How to make Momma Cherri's crispy macaroni and cheese balls
These are possibly the BEST things that Momma Cherri has ever cooked. Crispy, yet creamy, succulent, and delicious. These macaroni and cheese balls will keep you coming back for more. Don't believe me? Check out Kat's reaction at the end of the video!
Mind-blowing, 5-cheese Mac & Cheese with Bacon, Mushrooms and Crispy onions with Duncan
Oh I can't tell you enough about this dish... you just have to make it for yourself and it is freaking delicious!!
Ingredients:
DISCLAIMER: I had no idea that this was going to turn out so freaking delicious, so I didn’t measure anything when I made it. All amounts are estimates…
Pasta of choice: (I made GF pasta by hand following the directions from Cup4Cup flour).
“Tender Belly” brand bacon: I strongly recommend this brand! It pairs perfectly with the mushrooms, onions, and blue cheese. It has no nitrates and is made with Heritage Pork
12(oz) Large Baby Bella Mushrooms.
1 cup Half & Half plus extra for cheese sauce
115(g) Gruyere Cheese:
75(g) Blue cheese: I used Maytag Farms (best in the USA in my opinion)
275(g) Cheddar cheese: I used Sharp Tillamook and Kerry Gold Dubliner (50/50)
75(g) Brie (I used the Kirkland brand)
75(g) Parmesan cheese (I used Kirkland brand)
“Epicurean Specialty” brand Truffle, Parmesan & Black Garlic seasoning (substitute in directions below).
Dash of EVOO
Cracked Black Pepper (to taste)
25(g) Butter and 25(g) Flour for Roux: I used Kerry Gold butter and Cup4Cup GF flour
2 cloves minced Garlic (or to taste)
Dried Parsley (to taste)
Directions:
Cook pasta “Al Dente” in heavily salted water. Drain and set aside. Remember that it’s going to cook more when you bake it.
Cook Bacon until it’s tender, but not crispy. Reserve the grease. Set aside.
Rinse, pat dry and quarter Mushrooms. You want large chunks of mushrooms in the finished dish. So don’t dice the mushrooms!!!
Sauté Garlic in Butter, EVOO, and Bacon grease for one minute until garlic is fragrant.
Add mushrooms and toss to coat. Sprinkle parsley and “Epicurean Specialty” brand Truffle, Parmesan & Black Garlic seasoning (to taste). Sauté mushrooms long enough to release some of the mushroom liquid to make a sauce. DO NOT cook the mushrooms down to where they are soft. You want them to still be fairly firm after they’re baked. Remove from heat and set aside.
Preheat oven to 350(f)
Make your roux: On low heat, and in the same pot you cooked your pasta in, cook equal parts butter and flour until golden and nutty smelling. You don’t want the roux brown.
Make your Bechamel: Add 1 cup Half & Half a little at a time to your roux until it forms a thick, creamy sauce. Stir in your Gruyere cheese.
Sprinkle a dash of EVOO on your pasta and toss to coat evenly.
*NOTE* you can substitute a dash of Truffle oil here if you don’t want to use the “Epicurean Specialty” brand Truffle, Parmesan & Black Garlic seasoning, (you could also substitute Truffle salt of your choice).
Stir pasta into sauce to coat evenly. The sauce may not stick to the pasta very well at this point. That’s okay because in the next step you…
Stir in Cheddar cheese until melted and thoroughly incorporated. At this point, sauce should stick to pasta beautifully. Add Half & Half as necessary to make sauce creamy.
Remove the rind from the Brie. Add Brie and Blue Cheese. Stir until thoroughly incorporated. Add Half & Half as necessary to make sauce creamy.
*NOTE* Don’t get the sauce too thin because you’re adding the liquid from the mushrooms (which gives the sauce an amazing flavor)!!!
Fold mushrooms (and all liquid therefrom) into the mixture until thoroughly incorporated.
Tear 5 or 6 pieces of bacon and stir until distributed evenly.
Taste your sauce and season to taste with Cracked Black Pepper and the “Epicurean Specialty” seasoning or substitute of your choice.
Transfer entire mixture to a shallow, glass baking dish.
Cover the top of the mixture with a layer of Crispy fried Onions.
Sprinkle Parmesan Cheese over the top of the crispy fried onions. DO NOT USE THAT CRAP OUT OF A GREEN CAN!!!
Bake at 350(f) for approximately 30 mins.
*NOTE* Parmesan cheese will not melt onto the crispy onions. Keep an eye on it to make sure it doesn’t burn. If it starts to brown, remove your Mind-blowing Mac & Cheese from the oven. ????
PS. this is probably the best dish I have ever made!
Enjoy !
#macandcheese #glutenfree #cheese
Alpine Pasta with apple sauce & crispy onions - Valentine Warner
A bit of a bonkers dish – the best cheesy macaroni ever, topped with amazing apple sauce and must-have mor-ish crispy onions. The creamiest Winter warmer you’ll ever eat!
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#recipe #cooking #food #alpinecooking #macandcheese #pasta #macaroni