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Country Macaroni and Cheese With Spicy Topping

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“This recipe has sharp Cheddar with Colby cheese. This recipe is very good using a tubular macaroni such as rigatoni or ziti, although you can always use the smaller elbow or tiny shells. This is delicious served with barbecued ribs.”
READY IN:
1hr 10mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, cook macaroni according to package directions. Drain well and return to pot.
  2. Meanwhile, preheat oven to 375°F Butter a deep 5-quart casserole and set aside. In a large deep skillet, melt butter over medium heat. Add onion and garlic and sauté until onion is soft, about 5 minutes. Using a slotted spoon, add onion and garlic to drained macaroni.
  3. Whisk flour into skillet until smooth. Slowly whisk in milk and cook over low heat, whisking constantly, until thickened and smooth, about 5 minutes. Stir in mustard, cayenne, salt, if desired, and pepper. Gradually add cheeses, whisking until melted and mixture is smooth.
  4. Pour cheese sauce over macaroni and stir gently to combine. Transfer mixture to prepared casserole.
  5. TO MAKE TOPPING: In a small skillet, melt butter over medium heat. Add onion and garlic and sauté until onion is soft, about 5 minutes. Stir in bread crumbs, parsley, and red pepper flakes. Cook, stirring constantly, until crumbs are lightly coated, about 1 minute. Sprinkle mixture evenly over casserole.
  6. Bake casserole, uncovered, for 25 to 30 minutes, until top is golden brown and center of the dish is hot and bubbly. Serve warm. Makes 12 servings.
  7. ADVANCE PREPARATION: Casserole may be made ahead through step 4, covered tightly, and refrigerated overnight or up to 24 hours. Bring to room temperature before topping and baking.
  8. Heartland Cooking Casseroles.

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