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Macaroni and Cheese with Garlic Bread Cubes

 Macaroni and Cheese with Garlic Bread Cubes
Creamy and ooey-gooey, my homemade macaroni and cheese is over the top! Garlicky croutons add a delicious crunch. —Amy Warren, Maineville, Ohio
12 ServingsPrep: 50 min. Bake: 30 min.

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

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Macaroni and Cheese with Garlic Bread Cubes (continued)

Ingredients (continued)

  • 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.
Nutritional Facts: 1 cup equals 493 calories, 27 g fat (17 g saturated fat), 91 mg cholesterol, 687 mg sodium, 41 g carbohydrate, 2 g fiber, 19 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.