Creamy and ooey-gooey, my homemade macaroni and cheese is over the top! Garlicky croutons add a delicious crunch. —Amy Warren, Maineville, Ohio
Macaroni and Cheese with Garlic Bread Cubes
Macaroni and Cheese with Garlic Bread Cubes
Prep Time
50 min
Cook Time
30 min
Yield
12 servings
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 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
Directions
- 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.
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