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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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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
Crispy Mac and Cheese...Easy, Yummy
If you think the crunchy part of mac and cheese is the best part, this Crispy Mac and Cheese is about to become your favorite cold weather recipe. Baked on a baking sheet rather than a deeper dish, the cheese melts to a golden brown and becomes crunchy while, just below the crispy crust, is creamy goodness. Yummy!
Let’s Cook with me | Crispy Fried Chicken | Mac and Cheese | Greens| Cornbread | TERRI-ANN’S KITCHEN
Purchase my new eBook using this link below
Crispy Fried Chicken
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500g chicken drumsticks
1 tsp oil
1 tsp black pepper
1/2 tsp salt
1 tsp garlic powder
1 tsp mixed herbs seasoning
1 tsp all purpose seasoning
1 tsp smoked paprika
1/2 tsp curry powder
2 tbsp green seasoning
1/2 cup buttermilk
For Batter use
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1 cup plain flour
1/4 tsp sea salt
1/2 tsp garlic powder
1/2 tsp black pepper
1 tsp paprika
1/2 tsp turmeric powder
1/2 tsp all Purpose seasoning
Fry chicken for 8-10 minutes in a pot or deep fryer using vegetable oil or oil of preference
Spring Greens
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250g spring greens (found in Tesco)
1 tbsp butter
1-2 tbsp green seasoning
1 smoked sausage (chopped)
1/2 tsp garlic powder
1 tsp paprika
1 tsp all purpose seasoning
(Steam for 6-8 minutes on low heat )
Mac and Cheese
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6-8 cups water and 1 tsp salt to boil macaroni
500g macaroni
2 tbsp salted butter
1 tbsp plain flour
2 cups whole milk
1/2 tsp salt and black pepper
1 tbsp green seasoning (optional)
1 cup Mozerella, Red Leicester, Mature cheddar - use gradually in the suace leaving some extra for the top. (Any cheese of preference can be used and the ones I used can be found in Tesco U.K)
1 tsp all purpose seasoning
Bake for 30 minutes uncovered on 200•C
Cornbread
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1 1/2 cup cornmeal
1 cup flour
1 tsp baking powder (forgot to show it in the video)
1-2 tsp salt
1/2 cup sugar
1/2 cup melted butter
2 eggs
1 cup buttermilk
1 tbsp honey
Bake for 30-35 minutes in a 200•C oven and once cooked brush butter has honey on the top
Always taste and adjust seasonings as my recipe acts only as a guide. Individual tastebuds are different and substitutions can be made throughout.) Terri
Check out my other videos below...
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Ginger Beer Recipe
How To cook Perfect Rice
Chicken Alfredo
Shrimp Alfredo
Beef Patties Recipe
Jerk Shrimp Pasta
Homemade Jerk Seasoning
Homemade Green Seasoning
The Best Mac and Cheese
Oven Jerk Chicken Dinner
Follow My Instagram : @terriannskitchen
Music Credits @chazz758
Secrets of making Mac & Cheese with crispy topping, easy recipe.
Fantastic Mac & Cheese.
Two types of cheese for extra taste, easy to follow recipe.
Crisps added to the top for and extra twists!
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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!