Cheese-Crusted Stovetop Mac and Cheese

Cheese-Crusted Stovetop Mac and Cheese

Want the ease of cooking on the stovetop but crave the crunch of an oven-baked topping? This mac and cheese features the best of both worlds with a homemade cheddar crisp topping.

servings
8

Ingredients














Cooking Instructions

For cheddar crisps:


1

Heat a large, nonstick skillet over medium heat. Sprinkle cheddar in 2-inch rounds, leaving space between each addition. Tilt pan as cheese melts and bubbles; blot excess oil with paper towel. Flip rounds when centers begin to harden and cheese sticks together. Remove to cooling rack when cheese holds together, is lacy and no longer bubbling. Immediately sprinkle with garlic salt. Cool completely. Crumble cheese crisps; set aside.


For mac and cheese:


1

Cook pasta according to package directions; drain.


2

Cook onion in butter in a Dutch oven over medium-low heat until onion is crisp-tender, stirring occasionally. Whisk in flour until light brown, about 1-2 minutes. Gradually whisk in milk, paprika and pepper. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in cheddar and monterey jack until melted. Add pasta; heat through, stirring constantly. Remove from the heat.


3

Sprinkle with reserved cheese crisp crumbles.


Recipe Tip:
  • Any brand of Wisconsin cheddar or monterey jack cheese can be used.
  • Try topping your favorite mixed greens with cheddar crisps for added crunch to any salad.
cheese iconCheesemonger Tip:
It’s fun to experiment with bolder flavors; try this recipe with sharp cheddar cheese, too!

Ingredients














Cooking Instructions

For cheddar crisps:


1

Heat a large, nonstick skillet over medium heat. Sprinkle cheddar in 2-inch rounds, leaving space between each addition. Tilt pan as cheese melts and bubbles; blot excess oil with paper towel. Flip rounds when centers begin to harden and cheese sticks together. Remove to cooling rack when cheese holds together, is lacy and no longer bubbling. Immediately sprinkle with garlic salt. Cool completely. Crumble cheese crisps; set aside.


For mac and cheese:


1

Cook pasta according to package directions; drain.


2

Cook onion in butter in a Dutch oven over medium-low heat until onion is crisp-tender, stirring occasionally. Whisk in flour until light brown, about 1-2 minutes. Gradually whisk in milk, paprika and pepper. Bring to boil; cook and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in cheddar and monterey jack until melted. Add pasta; heat through, stirring constantly. Remove from the heat.


3

Sprinkle with reserved cheese crisp crumbles.


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