Macaroni and Cheese with Garlic Bread Cubes |
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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 12 |
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Creamy and ooey-gooey, my homemade macaroni and cheese is over the top! Garlicky croutons add a delicious crunch. 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 king arthur unbleached 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:
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.
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