MACARONI AND CHEESE WITH CRUNCHY GARLIC BREAD CUBES
I created this creamy and flavorful baked macaroni and cheese after being disappointed with so many others I have tried. I especially like the garlic bread topping! The leftovers microwave nicely too - the macaroni and cheese stays creamy - and though the garlic bread topping softens, it stays flavorful!
Provided by dalamy
Categories One Dish Meal
Time 1h
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Butter a 15x11 baking dish.
- Boil pasta firm. Drain (do not rinse) and toss with 2 Tablespoons of butter. Pour in buttered baking dish.
- Melt remaining butter in saucepan. Add garlic and sauté for 3 minutes.
- Pour half of garlic butter over bread cubes and season them with ¼ teaspoon seasoned salt.
- Add onions to remaining ½ of butter in saucepan and caramelize onion.
- Add flour and stir to make a paste.
- Stir in half and half and bring to a simmer, stirring frequently. Season with ½ teaspoon seasoned salt, sugar, mustard, pepper, and hot pepper sauce.
- Stir in Velveeta Cheese until melted.
- Combine shredded Colby, Monterey Jack, Muenster, Sharp Cheddar, and Swiss cheeses. Set aside 1/2 cup for topping.
- Remove Velveeta sauce from heat and stir in 2 cups of the shredded cheese mixture until melted.
- Pour cheese sauce over pasta and gently stir. Cover with remaining ½ cup of shredded cheese mixture and bread cubes. Sprinkle bread cubes with Parmesan cheese.
- Bake 20 to 30 minutes uncovered at 350 degrees.
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