Best Mac And Cheese Garlic Bread Bowl Recipe By Tasty Recipes

Gnocchi Mac And Cheese Recipe by Tasty image

Provided by Betsy Carter

Categories Dinner

Time 55m

Yield 8 servings

Number Of Ingredients 14

10 tablespoons unsalted butter, divided
⅓ cup all purpose flour
1 teaspoon garlic powder
1 teaspoon dijon mustard
1 cup heavy cream
2 cups whole milk
1 ½ teaspoons fresh thyme leaf
1 ½ teaspoons kosher salt
½ teaspoon black pepper
1 ½ cups shredded mozzarella cheese
1 ½ cups shredded white cheddar cheese
1 ½ cups grated parmesan cheese, divided
32 oz store-bought gnocchi
1 cup panko bread crumbs

Steps:

Preheat the oven to 350°F (180°C).
Melt 6 tablespoons of butter in a large cast iron skillet over medium heat. Add the flour and garlic powder and cook, whisking constantly, until light golden brown, about 3 minutes.
Add the mustard, heavy cream, milk, thyme, salt, and pepper and whisk to incorporate. Bring to a simmer, then stir in the mozzarella, white cheddar, and 1 cup (110 g) of the Parmesan cheese until fully melted, about 3 minutes.
Stir in the gnocchi until fully covered in the cheese sauce, then remove the pan from the heat.
In a medium bowl, microwave the remaining 4 tablespoons of butter on low power until melted.
Add the bread crumbs and remaining Parmesan to the melted butter and stir to combine.
Sprinkle the bread crumb mixture evenly over the gnocchi.
Bake the gnocchi for 25-30 minutes, until the sauce is bubbling and the top is golden brown.
Enjoy!

Nutrition Facts : Calories 715 calories, Carbohydrate 66 grams, Fat 41 grams, Fiber 2 grams, Protein 23 grams, Sugar 6 grams

Classic Baked Mac And Cheese Recipe by Tasty image

Provided by Next Level Chef on Fox

Categories Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 13

½ stick unsalted butter
3 tablespoons all purpose flour
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 cup whole milk
1 cup heavy cream
2 ¼ cups shredded sharp cheddar cheese
1 lb elbow macaroni, cooked according to package instructions until al dente and drained, not cooled
2 tablespoons unsalted butter, melted
¼ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
½ cup panko breadcrumbs

Steps:

Preheat the oven to 425°F (220°C).
In a large pot, melt the butter over medium heat. Add the flour, salt, and pepper and whisk until smooth and bubbling, about 1-2 minutes.
Slowly pour in the milk and heavy cream, whisking constantly, until smooth. Continue whisking until the sauce thickens enough to coat the back of a spoon, 4-5 minutes. Add the cheddar cheese and stir until melted and the sauce is creamy.
Fold in the cooked pasta until evenly coated.
Pour the mac and cheese into a 9-inch square pan.
Make the bread crumb topping: In a small bowl, stir together the melted butter, salt, garlic powder, and paprika with a fork until combined. Add the panko bread crumbs and stir until evenly coated in the butter mixture.
Sprinkle the bread crumb topping evenly over the mac and cheese.
Bake the mac and cheese for 10-15 minutes, or until the topping is browned (if the top isn't browning, broil on high for 2-3 minutes).
Let rest for 5 minutes before serving.
Enjoy!