Macaroni and Cheese with Garlic Bread Cubes
TOTAL TIME: Prep: 50 min. Bake: 30 min.
YIELD: 12 servings.
Creamy and ooey-gooey, my homemade macaroni and cheese is over the top! Garlicky croutons add a delicious crunch. —Amy Warren, Maineville, Ohio
Ingredients
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1 pound uncooked spiral pasta
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2 tablespoons butter, melted
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BREAD CUBES:
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1 garlic clove, minced
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3 tablespoons butter
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4 cups cubed French bread (1/2-inch cubes)
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1/4 teaspoon seasoned salt
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SAUCE:
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1 small onion, finely chopped
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3 tablespoons butter
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1 garlic clove, minced
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3 tablespoons all-purpose flour
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3 cups half-and-half cream
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1 package (8 ounces) process cheese (Velveeta), cubed
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1/2 teaspoon sugar
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1/2 teaspoon seasoned salt
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1/2 teaspoon ground mustard
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1/4 teaspoon hot pepper sauce
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1/8 teaspoon pepper
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1 cup shredded fontina cheese
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1 cup shredded cheddar cheese
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1/2 cup shredded Swiss cheese
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1/2 cup grated Parmesan cheese
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1/4 teaspoon paprika
Directions
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1.
Cook pasta according to package directions. Drain and transfer to a greased 13x9-in. baking dish; add melted butter and toss to coat.
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2.
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.
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3.
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.
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4.
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.
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5.
Bake at 350° for 30-35 minutes or until bubbly and bread is lightly browned.
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