Macaroni and Cheese with Garlic Bread Cubes Recipe

Macaroni and Cheese with Garlic Bread Cubes Recipe photo by Taste of Home

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Creamy and ooey-gooey, my homemade macaroni and cheese is over the top! Garlicky croutons add a delicious crunch.

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Macaroni and Cheese with Garlic Bread Cubes Recipe

Prep: 50 min. Bake: 30 min.

Yield: 12 Servings

50 30 80

Ingredients

1 pound uncooked spiral pasta
2 tablespoons butter, melted
BREAD CUBES:
1 garlic clove, minced
3 tablespoons butter
4 cups cubed French bread (1/2-inch cubes)
1/4 teaspoon seasoned salt
SAUCE:
1 small onion, finely chopped
3 tablespoons butter
1 garlic clove, minced
3 tablespoons all-purpose flour
3 cups half-and-half cream
1 package (8 ounces) process cheese (Velveeta), cubed
1/2 teaspoon sugar
1/2 teaspoon seasoned salt
1/2 teaspoon ground mustard
1/4 teaspoon hot pepper sauce
1/8 teaspoon pepper
1 cup (4 ounces) shredded fontina cheese
1 cup (4 ounces) shredded cheddar cheese
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1/4 teaspoon paprika

Directions

Cook pasta according to package directions. Drain and transfer to a greased 13-in. x 9-in. baking dish; add melted butter and toss to coat.
In a large skillet, saute garlic in butter until tender. Place bread cubes in a large bowl. Drizzle with butter mixture and sprinkle with seasoned salt; toss to coat.
In the same skillet, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the process cheese, sugar, seasoned salt, mustard, pepper sauce and pepper; stir until cheese is melted.
In a small bowl, combine the fontina, cheddar and Swiss cheeses. Add 2 cups cheese mixture to sauce; stir until melted. Pour over pasta; stir to combine. Sprinkle with remaining cheese mixture. Top with bread cubes, Parmesan cheese and paprika.
Bake at 350° for 30-35 minutes or until bubbly and bread is lightly browned. Yield: 12 servings.

Originally published as Macaroni and Cheese with Garlic Bread Cubes in Country Woman Christmas Annual 2012, p20

Shred and Freeze Cheese

It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio