Best Macaroni And Cheese With Potato Chip Crust Recipes

MACARONI AND CHEESE WITH POTATO CHIP CRUST

Steps:

• Heat oven to 350 to 375 degrees F.
• Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to stir while adding the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire. Stir in the 3 cups of Cheddar until it melts.
• Pour the cheese sauce over the pasta and add to a 3 quart casserole dish.
• Sprinkle the chips, bacon and Parmesan on top and bake for 35 minutes.

OLD SCHOOL MAC N' CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
• Melt butter in a large pot over medium-low heat. Slowly add flour to butter, whisking constantly; cook until brown and the mixture no longer smells of flour, about 5 minutes. Pour 1 cup milk into the flour mixture, whisking continually until fully incorporated, about 45 seconds; repeat twice. Add remaining 3 cups milk to the mixture, whisking to incorporate. Stir Worcestershire sauce, mustard powder, onion powder, and cayenne pepper into the mixture; season with salt and black pepper.
• Reduce heat to low. Cook sauce, whisking frequently, until it begins to thicken, about 10 minutes. Add about half the package of shredded Cheddar cheese; stir continually until the cheese melts completely. Repeat with remaining half package of Cheddar cheese and the American cheese, about 4 ounces at a time. Once cheese is entirely incorporated, remove sauce from heat.
• Stir drained macaroni into the cheese sauce to coat. Divide macaroni between two 9x13-inch baking dishes.
• Mix crushed potato chips, 1 cup shredded Cheddar cheese, and Parmesan cheese in a bowl. Top the macaroni with the potato chip mixture evenly. Spray the potato chip mixture with cooking spray.
• Bake in preheated oven until the crust is golden brown and the sauce is bubbling, 35 to 45 minutes.

OLD-FASHIONED MACARONI AND CHEESE

Steps:

• Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

BAKED MAC N CHEESE WITH POTATO CHIP TOPPING

Steps:

• Preheat oven to 350°F.
• In a large pot of boiling salted water cook the pasta to al dente.
• While the pasta cooks, in a separate pot, melt the butter.
• Whisk in the flour and mustard and keep it moving for about 5 minute Make sure it is free of lumps.
• Stir in milk, onion, bay leaf and paprika. Simmer for 10 minute and remove bay leaf.
• Temper in the egg.
• Stir in 3/4 of the cheese.
• Season with salt and pepper.
• Fold the macaroni into the mix and pour into a 2 quart baking dish.
• Top with remaining cheese and potato chips.
• Bake 30 minute Let stand for 5 minutes before serving, then bask in the compliments during dinner!

'GOT SOME CRUST' MACARONI AND CHEESE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and mix with half of the butter.
• While the macaroni is boiling, melt the remaining butter in a saucepan over medium heat. Stir in the onions, and cook until the onions begin to soften, about 3 minutes. Stir in the flour, and cook 5 minutes longer. Add the milk and bring to a simmer, stirring frequently. Cook and stir until the milk has thickened, about 10 minutes. Once thick and smooth, stir in the salt, white pepper, Worcestershire sauce, hot pepper sauce, mustard, 2 cups of Cheddar cheese, and 1/4 cup of Parmesan cheese. Stir until the cheeses have melted, then stir in the macaroni until evenly coated. Scrape into the prepared baking dish, and smooth the top. Toss the remaining 1 cup Cheddar cheese and 1/4 cup Parmesan cheese with the dry bread crumbs in a mixing bowl. Sprinkle evenly over the top of the macaroni.
• Bake in the preheated oven until the macaroni is hot and the crust is golden brown, about 30 minutes.

BAKED MACARONI & CHEESE

Steps:

• Preheat oven to 325.
• Melt 1/2 cup butter in a large saucepan on the stove; stir in flour and continue stirring until it's smooth.
• Add milk, salt and cream cheese.
• Continue cooking and stirring until the sauce is thick.
• Mix this with cooked macaroni and 3 remaining cheeses.
• Spoon into a deep 9x13 pan or a 3-qt. casserole.
• Sprinkle with crushed potato chips combined with 1 Tablespoon melted butter.
• Bake about 30 minute or until golden brown on top.

MACARONI AND CHEESE

Steps:

• Heat oven to 350 degrees F.
• Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour and cook, stirring, for 1 minute. Whisk in the warmed milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to stir while adding
• the dry mustard, nutmeg, cayenne, salt, pepper, hot sauce and Worcestershire. Stir in the 3 cups of Cheddar until it melts.
• Pour the cheese sauce over the noodles and add to a 3 quart casserole dish.
• Sprinkle the chips, bacon and Parmesan on top and bake for 35 minutes.