Crunchy Mac and Cheese

Makes 16
Prep 5 m
Cook 8 m
Bake 30 m


  1. 1 of 1 Bring a large pot of salted water to a boil. Add 1 lb cavatappi pasta and cook until al dente, about 6 minutes. Drain and return to pot. Meanwhile, melt 4 tbsp unsalted butter in a medium saucepan. Whisk in 4 tbsp all-purpose flour; cook 2 minutes. While whisking, gradually add 4 cups 2% milk. Whisk until smooth. Whisk in 2 tbsp dried minced onion, 1 1/2 tsp garlic powder, 3/4 tsp salt and 1/4 tsp black pepper. Bring to a simmer; cook 2 to 3 minutes. Remove from heat and stir in 2 cups each shredded cheddar and shredded Swiss cheese. Combine with pasta and pour into a greased 13 x 9-inch baking dish. Melt 1 tbsp unsalted butter in a medium skillet. Pulse 2 slices wheat bread in a food processor until coarse crumbs form. Add to butter; cook 2 to 3 minutes, seasoning with a pinch each of salt and black pepper. Sprinkle over mac and cheese and bake at 350 degrees for 30 minutes.
Nutrition Information for Crunchy Mac and Cheese
Servings Per Recipe: 16
Per Serving: 14 g Fat, total, 14 g pro., 300 kcal cal., 2 g fiber, 30 g carb., 255 mg sodium