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'Got Some Crust' Macaroni and Cheese

Chris T.

"Delicious macaroni casserole, topped with crispy and cheesy crust."
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Ingredients

1 h 15 m servings 286 cals
Original recipe yields 12 servings (1 - 9x13 inch baking dish)

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Directions

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  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
  2. 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.
  3. 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.
  4. Bake in the preheated oven until the macaroni is hot and the crust is golden brown, about 30 minutes.

Nutrition Facts


Per Serving: 286 calories; 15.5 g fat; 23.2 g carbohydrates; 13.1 g protein; 45 mg cholesterol; 532 mg sodium. Full nutrition

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Reviews

Read all reviews 46
  1. 62 Ratings

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Most helpful positive review

I made a recipe and a half of this. Instead of adding more elbow macaroni, I added some sauteed carrot, shredded zucchini, garlic and peppers which I cooked with the onion. (I'm all about sneaki...

Most helpful critical review

Was not a huge fan too much cheese which made it taste really greasy and fattening

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I made a recipe and a half of this. Instead of adding more elbow macaroni, I added some sauteed carrot, shredded zucchini, garlic and peppers which I cooked with the onion. (I'm all about sneaki...

I admit it--I left out the onions! Just too big a departure for me I guess :) We liked this. I reduced the overall butter in this recipe to 2 tbsp, which I used to make the roux. It doesn't need...

I thought this was a "4", but Mr. LTH said it's a "5", AND said it's better than MY mac & cheese (yeah, we're pretty sure he ate a lot of lead paint as a child...), so "5" it is! As you can tel...

This recipe was awesome! Easy to make and full of flavor. I might tone down the bread crumbs just a notch, they seem to take away from the flavor of the macaroni. All in all, this is definite...

Loved it! Left out the breadcrumbs and put extra cheese inside. It was perfect! Thanks!

I tried this one with a few substitutions. I used saltine crackers instead of bread crumbs, as well as used shell pasta instead of macaroni. It turned out fairly nice (I LOVED the crust) but I d...

this is the best mac and cheese i've ever had!

I really liked the flavor of this, but the breadcumbs definitely dried it out. I will make this again, but I will reduce the breadcumb mixture - just sprinkling a very thin layer over the top fo...

Was not a huge fan too much cheese which made it taste really greasy and fattening