This Homemade Mac and Cheese with Breadcrumbs contains elbow pasta, milk, cheddar, gruyere, flour and toasted bread.
If you are looking for classic southern-style comfort food, this Mac and Cheese will make you feel complete. The pasta is actually cooked in the milk and once it is cooked al dente, you melt in all the shredded cheeses. The toasted breadcrumbs is a must. Add the cooked, cheesy macaroni in a baking dish and top with the toasted breadcrumbs and bake for an extra 15 minutes. It is to DIE for!
What can I pair this Mac and Cheese with?
You have got to go with Southern comfort food! This dish pairs well with the Pork Chops with Citrus Barbecue and Chicken Wings with Citrus Barbecue Sauce.
How to make Easy Homemade Mac and Cheese with Toasted Breadcrumbs
Preheat oven to 350.
Melt 4 tablespoons of the butter over medium heat in a large stockpot. Whisk in the flour. Reduce heat to medium low and cook for 1 minute, continuously stirring. Gradually whisk in the milk and 2 cups of water, then stir in the macaroni. Increase to medium-high heat and bring to a boil. Stir frequently until al dente, 8-10 minutes.
While pasta is boiling make the bread crumbs. Tear up bread into pieces and pulse until fine. Melt 3 tablespoons of butter in pan on medium-low, once foaming put in garlic until it smells fragrant. Throw in pulsed breadcrumbs and sprinkle with Parmesan until nice and crisp. This will take about 5 or so min. Set aside.
Add the cream cheese, cheddar, gruyere, American, cayenne, onion powder, nutmeg,
Add pasta and delicious goodness into 9x13 pan. Top with the breadcrumbs and chopped parsley if you decide. Bake for 15 min to 20 or until top is browned.
Other dishes to make
Easy Homemade Mac and Cheese with Toasted Breadcrumbs
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Easy Homemade Mac and Cheese with Toasted Breadcrumbs contains elbow pasta, butter, milk, cheddar, gruyere, american cheese, flour and toasted bread.
Ingredients
For Mac
- 1 pound elbow pasta
- ¼ teaspoon Cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon nutmeg
- 4 tablespoons of butter
- 3 cups milk
- 2.5 cups of cheddar, shredded
- 3 oz plain cream cheese
- 1 cup of gruyere cheese, shredded
- 1 cup of American cheese, shredded
- ¼ cups flour
- Salt and pepper, to taste
For breadcrumbs
- 6 oz any type of bread, not too soft
- ½ cup Parmesan cheese
- 3 tablespoons butter
Instructions
- Preheat oven to 350.
- Melt 4 tablespoons of the butter over medium heat in a large stockpot. Whisk in the flour. Reduce heat to medium low and cook for 1 minute, continuously stirring. Gradually whisk in the milk and 2 cups of water, then stir in the macaroni. Increase to medium-high heat and bring to a boil. Stir frequently until al dente, 8-10 minutes.
- While pasta is boiling make the bread crumbs. Tear up bread into pieces and pulse until fine. Melt 3 tablespoons of butter in pan on medium-low, once foaming put in garlic until it smells fragrant. Throw in pulsed breadcrumbs and sprinkle with Parmesan until nice and crisp. This will take about 5 or so min. Set aside.
- Add the cream cheese, cheddar, gruyere, American, cayenne, onion powder, and nutmeg in the pot.
- Add pasta and delicious goodness into 9x13 baking pan. Top with the breadcrumbs and chopped parsley if you decide. Bake for 15 min to 20 or until top is browned.
Notes
- Make as directed (but do not bake), transfer to baking dish and cool completely. Cover tightly with foil and refrigerate 1-2 days ahead. Before baking, let dish sit on counter for 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 219
- Sugar: 4g
- Sodium: 251 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 24 mg
Tiny G
Way better than max and cheese from the box!
★★★★★