Save on Pinterest

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
  • Total Time
    Prep: 50 min. Bake: 30 min.
  • Makes
    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 shredded fontina cheese
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Swiss cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon paprika


  • Cook pasta according to package directions. Drain and transfer to a greased 13x9-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.

Recommended Video


Click stars to rate
Average Rating:
  • traktergirl
    Oct 28, 2013

    We made this (with a few modifications) and found it delicious. Cut the fat by using lowfat evaporated milk instead of half-half, low fat cheesewhiz instead of velveeta, lowfat sharp cheddar instead of regular, same with the parmesan and omitted the other two because we didn't have them. Also bake covered with foil . It still had tons of flavor and gooeyness.

  • saharne
    Oct 24, 2013

    Way to many Calories.

  • Heidi_K1971
    Oct 23, 2013

    I made this because I thought my kids would enjoy this, they only like homemade mac and cheese. Everyone picked off the "crunch" and no one finished their pasta. Waste of expensive groceries.