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Macaroni and Cheese with Garlic Bread Cubes Recipe

Macaroni and Cheese with Garlic Bread Cubes Recipe

Creamy and ooey-gooey, my homemade macaroni and cheese is over the top! Garlicky croutons add a delicious crunch. —Amy Warren, Maineville, Ohio
TOTAL TIME: Prep: 50 min. Bake: 30 min. YIELD:12 servings


  • 1 pound uncooked spiral pasta
  • 2 tablespoons butter, melted
  • 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


  • 1. 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.
  • 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.
  • 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.
  • 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.
  • 5. 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 Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.