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Sharing my version of the famous Ina Garten Mac and Cheese recipe with sharp cheddar and Gruyere, tomato slices, and a crispy, buttery breadcrumb topping.

Homemade macaroni and cheese is a favorite side dish for good reason. It’s creamy, comforting, filling, and there’s a ton of different ways to make it. Ina Garten’s classic version is a step above, with a velvety cheese sauce made not just with cheddar but also Gruyere cheese. She tops her macaroni and cheese bake with fresh tomato slices and adds toasted bread crumbs for a little crunch.

My version of this macaroni and cheese casserole is a little more family friendly, with more cheddar than Gruyere, and I’ve made the tomatoes optional. If some in your company want the crunchy topping and others don’t you could even sprinkle the breadcrumbs on only half before baking.

Best Macaroni and Cheese Recipe Ingredients

Although this is one of those decadent Ina Garten recipes, the mac and cheese ingredients for this version are easy to find at your local store. I even found the Gruyere pre-shredded in the artisan cheese section (at my local Wegan’s). Here’s what you’ll need:

• Pasta: I used 16 ounces of fusilli pasta, but feel free to use a pasta of your choice. Macaroni elbows or cavatappi work well.
• A dash of salt and a drizzle of olive oil in the pot with the pasta.
• Cooking spray to coat the dish for your macaroni and cheese bake.
• Ingredients for the roux: Butter, flour, and whole milk.
• Cheese: I used a combo of sharp cheddar and Gruyere.
• Salt and pepper to get the cheese sauce just right.
• Sliced tomatoes for the top. This part is optional but tasty if you like tomatoes.
• Panko breadcrumbs for that buttery, crispy topping.

How to Make Macaroni and Cheese

This easy macaroni and cheese recipe can be on your table in just a few easy steps!

1. Preheat oven to 375 degrees.
2. Bring a large pot of water to a boil with a pinch of salt and a drizzle of olive oil.
3. Add pasta and boil for amount of minutes indicated on package. Drain and set aside.
4. In another large pot melt 6 tablespoons of butter. Once melted add in flour and stir until combined and thickened into a paste.
5. Slowly add milk and whisk until creamy, thick, and smooth.
6. Remove from heat and add cheeses, stirring until melted and smooth. Add salt and pepper to taste.
7. Add pasta to cheese sauce and mix.
8. Spray a 9×13 dish with cooking spray and add macaroni and cheese, smoothing into an even layer.
9. Melt remaining 4 tablespoons butter in a medium saute pan over medium heat. Add breadcrumbs and cook until golden, stirring constantly. Remove from pan immediately so they don’t continue to brown in the hot pan.
10. Place tomato slices on top of macaroni and cheese (optional) and then sprinkle the breadcrumbs over top.
11. Bake for about 30 minutes, until bubbling and edges are starting to brown.

What to Serve with Mac and Cheese

Baked macaroni and cheese pairs well with a meaty main dish like Slow Cooker Pulled Pork, fried chicken, or ham. It’s also great for barbecues and potlucks with hamburgers and hot dogs, or even as a dish all on its own when you’re needing something easy. For a quick dinner you could serve it with a store-bought rotisserie chicken and broccoli.

Can you freeze mac and cheese?

Macaroni and cheese is a great dish to freeze. Consider making an extra one and freezing to have on hand for later, or to give to a friend or family member in need of a frozen meal. Once you prepare the macaroni and cheese and scoop it into your dish, you’ll need to stop and let it cool. Cover it with foil, and then freeze for up to two months. When ready to eat, thaw in the refrigerator overnight and then follow the remaining instructions of the recipe (steps 9-11).

How to Reheat Mac and Cheese

To reheat mac and cheese, cover dish with aluminum foil and bake at 350 for about 30 minutes, or until heated through. Because of the crumb topping you cannot add any additional liquid, but if you made the dish without a topping you could add a splash of milk to help get back the creamy texture. This dish reheats well with no additions as long as you only reheat it once.

Rich and creamy with a little crunch, this recipe for macaroni and cheese is the one your family is going to request over and over. Let me know what you think by leaving a comment below or tagging me one social media: @allthekingsmorsels #allthekingsmorsels

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Check out some more of my popular recipes:

• Chicken Breast with Mushroom Sauce
• Pineapple Casserole
• Fried Oysters
• Button Mushrooms
• Pecan Apple French Toast Casserole
• Hummingbird Cake

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Ina Garten Mac and Cheese

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

My version of the famous Ina Garten Mac and Cheese recipe with sharp cheddar and Gruyere, tomato slices, and a crispy, buttery breadcrumb topping.

Course: Side, Side Dish

Cuisine: American

Keyword: mac and cheese, side dish

Servings: 16 servings

Calories: 420 kcal

Ingredients

• 16 oz fusilli pasta
• 1 dash salt
• 1 drizzle olive oil
• cooking spray
• 10 tbsp butter (6 for pasta 4 for breadcrumb topping)
• 1/2 cup all purpose flour
• 4 cups whole milk
• 4 cups sharp cheddar cheese, shredded
• 2 cups Gruyere cheese, shredded
• salt and pepper
• 2 medium tomatoes, sliced (optional)
• 1 cup panko breadcrumbs

Instructions

1. Preheat oven to 375 degrees.
2. Bring a large pot of water to a boil with a pinch of salt and a drizzle of olive oil.
3. Add pasta and boil for amount of minutes indicated on package. Drain and set aside.
4. In another large pot melt 6 tablespoons of butter. Once melted add in flour and stir until combined and thickened into a paste.
5. Slowly add milk and whisk until creamy, thick, and smooth.
6. Remove from heat and add cheeses, stirring until melted and smooth. Add salt and pepper to taste.
7. Add pasta to cheese sauce and mix.
8. Spray a 9×13 dish with cooking spray and add macaroni and cheese, smoothing into an even layer.
9. Melt remaining 4 tablespoons butter in a medium saute pan over medium heat. Add breadcrumbs and cook until golden, stirring constantly. Remove from pan immediately so they don’t continue to brown in the hot pan.
10. Place tomato slices on top of macaroni and cheese (optionaand then sprinkle the breadcrumbs over top.
11. Bake for about 30 minutes, until bubbling and edges are starting to brown.

This is a sponsored conversation written by me on behalf of Fischer & Wieser. The opinions and text are all mine.

Fluffy on the inside with a crispy, caramelized topping, this easy Pecan Apple French Toast Casserole can be whipped up in the morning or the night before for a decadent breakfast!

Today I’ve teamed up with Fischer & Wieser to bring you the most delicious Fall breakfast: Pecan Apple French Toast Casserole!

This eggy, apple-stuffed casserole is gooey and tender on the inside but crusty and crispy on top. Cubed sourdough is placed in a dish with apple slices, soaked with a delicious custard mixture, smeared with a buttery pecan topping and baked to golden-brown perfection. It’s great for the first morning of school, or when you have company over for the weekend, or Christmas morning, or a church potluck…I mean the possibilities are endless! And the smell of fall spices baking in your home is heavenly. It creates the most warm and inviting environment to share with all your favorite people.

Pecan Apple French Toast Casserole gets its flavor from Fischer & Wieser Pecan Apple Butter. The flavors are warm and sweet, and you’ll want to put it on everything, as my family has been doing. It transforms the apples in the casserole into spiced baked candied apples. It is just SO good. Using this product further simplifies the recipe since all the spices and flavors are built right in. Don’t you just love products that can do it all?

About Fischer & Wieser

Founded in 1969 as a roadside peach stand, Fischer & Wieser sells gourmet specialty foods and is a fourth-generation family-owned company out of Fredericksburg, TX. Their award winning products include sauces, jams, jellies, mustards, salsas, salad dressings, pasta sauces, and more. Their signature product is The Original Roasted Raspberry Chipotle Sauce, introduced in 1969. Fischer & Wieser products are preservative-free, gluten-free, Non-GMO verified, and some are organic.

When Fischer & Wieser reached out to me to develop a recipe with their products I was blown away with the variety offered. So many of them really spoke to me on a deep level, especially the Pecan Apple Butter. That might sound a little dramatic but this flavor combo really speaks to my southern soul and I just knew I had to make a recipe with it. You can check out their products at jelly.com or at your local Walmart!

French Toast Casserole Recipe

Making this easy french toast casserole with apples requires just a few ingredients. Here’s what you’ll need:

• For baking: a 9×13 casserole dish sprayed with cooking spray
• Bread: Cubed sourdough is perfect for this recipe
• Apples: diced large and tossed in lemon juice, your choice of variety
• Custard mixture: eggs, whole milk, Fischer & Wieser Pecan Apple Butter, sugar, salt
• For the Crunchy Pecan Topping: butter, brown sugar, all purpose flour, chopped pecans, and Fischer & Wieser Pecan Apple Butter
• Extras for serving: maple syrup, powdered sugar (optional), whipped cream (optional)

How to Make French Toast Casserole

Preparing this french toast bake is simple! 

1. First you’ll need to set your oven to 350 degrees and coat your 9×13 baking dish with cooking spray.
2. Next you’ll place your cubed bread in the dish with your diced apples.
3. Then in a large bowl you’ll beat the eggs with milk, Fischer & Wieser Pecan Apple Butter, sugar, and salt. Pour evenly over bread cubes and apples making sure to cover all of the bread.
4. To make the pecan topping you’ll melt butter in a medium-sized bowl in the microwave. Add brown sugar, flour, pecans, and Fischer & Wieser Pecan Apple Butter. Mix until well-combined then spoon over top of the casserole.
5. Bake for 40-50 minutes, or until a knife inserted in the center comes out clean. If top starts browning too quickly, loosely cover with foil for the last 10 minutes.
6. Serve warm and top with a little powdered sugar (optional), maple syrup, and a dollop of whipped cream (optional).

How to Serve Apple French Toast Casserole

This is the best french toast casserole for feeding a crowd with minimal effort. Everyone gets a big piece and you can top it with a little powdered sugar, maple syrup, and a dollop of whipped cream to take it over the top! Serve it alongside a platter of breakfast meats and let the compliments pour in. #brunchgoals

Can you make French Toast Casserole the night before?

Yes! This is such a great make-ahead casserole to save time in the morning. To make this french toast bake overnight: Complete steps 1-4 in the recipe card below. Cover the casserole tightly with plastic wrap and refrigerate overnight. In the morning, preheat oven to 350 degrees. Remove casserole from refrigerator and rearrange apples and bread pieces to get them re-moistened. Allow to sit out for 20 minutes. Complete steps 5-7 of the recipe.

Can you freeze French Toast Casserole?

Absolutely yes! But leave the apples off so you can add those fresh when you’re ready to bake. Once you’ve poured your custard mixture over the bread, cover tightly and freeze for up to 2 months. Thaw overnight in the fridge the night before you want to eat it. The crunchy pecan topping can be made once your casserole is thawed and ready to bake.

Can you use stale bread for French Toast?

Yes, you can use slightly stale bread. The ideal bread is day-old bread. When your bread is too fresh your casserole can become soggy. One method is to dry out fresh bread in the oven at 275 degrees for about 10 minutes. As a note, when I buy my bread from the bakery the day before (thus using day-old bread), I don’t have an issue with it being too soggy. 

Your friends and family are going to love this easy and impressive Pecan Apple French Toast casserole. Consider this decadent breakfast for the next time you’re brainstorming brunch menu ideas! Let me know what you think in the comments below!

While you’re here, check out some of my other popular sweet recipes like 10-Minute Banana Pudding, Pineapple Casserole, Pumpkin Dump Cake, and 3-Ingredient Pumpkin Chocolate Chip Muffins.

5 from 2 votes

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Pecan Apple French Toast Casserole

Prep Time

20 mins

Cook Time

50 mins

Total Time

1 hr 10 mins

 

Fluffy on the inside with a crispy, caramelized topping, this easy Pecan Apple French Toast Casserole can be whipped up in the morning or the night before for a decadent breakfast!

Course: Breakfast, Brunch

Cuisine: American

Keyword: apples, breakfast, casserole, french toast, french toast casserole, pecans

Servings: 12 servings

Calories: 464 kcal

Ingredients

For Casserole:

• Cooking spray
• 1 loaf sourdough bread, cubed
• lemon juice
• 2 large apples, diced (tossed in lemon juice)
• 8 eggs
• 2 cups whole milk
• 1/4 cup Fischer & Wieser Pecan Apple Butter
• 1/8 cup sugar
• 1/4 tsp salt
• Maple syrup (for serving)
• Powdered sugar (optional, for serving)
• Whipped cream (optional, for serving)

For Topping:

• 1 stick butter
• 3/4 cup brown sugar, lightly packed
• 1/2 cup all purpose flour
• 1/2 cup pecans, chopped
• 2 tbsp Fischer & Wieser Pecan Apple Butter

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 9×13 baking dish with cooking spray.
3. Place bread cubes in greased baking dish and top with diced apples. Set aside.
4. In a large bowl beat eggs with milk, Fischer & Wieser Pecan Apple Butter, sugar, and salt. Pour evenly over bread cubes and apples making sure to cover all of the bread.
5. Melt butter in a medium-sized bowl in the microwave. Add brown sugar, flour, pecans, and Fischer & Wieser Pecan Apple Butter. Mix until well-combined then spoon over top of the casserole. Don’t worry if you don’t cover everything. It will melt down into the casserole and leave a few crispy pieces on top.
6. Bake for 40-50 minutes, or until a knife inserted in the center comes out clean. If top starts browning too quickly, loosely cover with foil for the last 10 minutes.
7. Serve warm and top with a little powdered sugar (optional), maple syrup, and a dollop of whipped cream (optional).

Recipe Notes

To make the night before: Complete steps 1-4. Cover casserole tightly with plastic wrap and refrigerate overnight. In the morning, preheat oven to 350 degrees. Remove casserole from refrigerator and rearrange apples and bread pieces to get them re-moistened. Allow to sit out for 20 minutes. Complete steps 5-7 above.

This is a sponsored conversation written by me on behalf of Garofalo^®. The opinions and text are all mine.

This bright and citrusy summer pasta salad featuring Garofalo^® Fusilli Pasta is made with creamy avocado and goat cheese, crisp cucumbers and broccoli, and is topped with toasted pine nuts and chopped cilantro, then drizzled with a lemony garlic olive oil dressing.

Avocado and goat cheese is one of my favorite flavor combinations and pairing it with a delicious pasta like fusilli, that can hold the creaminess in its unique spiral shape, makes for a delectable pasta salad. This recipe is perfect for picnics, cookouts, or as a side dish when you want to make something a little more elegant but still approachable. Using authentic Italian pasta like Garofalo gives the dish an elevated taste and texture that is sure to impress. I bought my Garofalo pasta at Weis Markets and right now until 8/31/19 you can get a coupon for $1.00 off any one Garofalo Pasta at your local Weis! Locate your nearest store here.

Garofalo began making pasta in 1789 and is the oldest and longest operating pastificio (pasta factory) in Gragnano, Italy. Gragnano is known as the birthplace of pasta and even includes the word “wheat” (grano) in its name. Garofalo Pasta is IGP certified (Identificazione Geografica Proetta) which means they meet strict production requirements to preserve the identity of the region’s pasta. This certification can only be carried by a pastificio in Gragnano, Italy. Garofalo is also one of few Italian import pastas which is certified Non-GMO.

Creamy Pasta Salad Recipe

Making this pasta salad dish requires just 10 ingredients and comes together in about 30 minutes. It’s also a vegetarian pasta salad which is always helpful for accommodating dietary preferences. You’ll need:

• 1 package (16oz) Garofalo Fusilli Pasta
• 1 head broccoli, chopped into small trees
• 1 English cucumber, diced
• 2 avocados, diced and tossed in a little lemon juice
• 1/2 cup pine nuts
• 1/2 cup goat cheese, crumbled
• 1/4 cup cilantro, chopped
• 1/2 cup olive oil
• juice from 1 lemon (save a little for tossing with avocado)
• 2 cloves garlic, pressed in a garlic press or finely chopped
• salt and pepper to taste

How to Cook Pasta

Per the package instructions, Garofalo Fusilli Pasta should be added to boiling water with a pinch of salt and cooked for 11 minutes. It also mentions that good quality Italian pasta takes longer to cook and the flavor you enjoy will be unique. I agree that the texture and flavor of this pasta is high-quality and something to be savored and appreciated. Its single ingredient stated on the packing is durum wheat semolina.

How to Pick a Ripe Avocado

Avocados tend to be intimidating, but once you know what you’re looking for, it will be easy to pick out a ripe avocado. Avocados that are ready to eat are usually dark green (depending on variety) and yield just a bit to pressure when squeezed gently. If it feels very hard inside, it’s not ready. If it mushes very easily, it’s over-ripened. Once you get that perfect one, you’ll be able to pick them out easily. If you’re not going to use it the same day, just keep in mind it will continue to get softer. I suggest buying it the day of or the day before use.

How to Cut an Avocado

Once you get the hang of it, cutting an avocado is easy and requires no special tools. Carefully slice the avocado in half lengthwise with a sharp knife, rotating as you cut in order to cut around the large pit in the middle. Twist to separate the halves. Place down the half with the pit facing up and carefully whack the pit with your knife in order to stick the knife blade into it. You’ll be able to twist the knife and dislodge the pit easily by holding the avocado in one hand and the knife handle in the other. If not, your avocado is not ripe enough. To dice, score the flesh of the avocado long and short ways and scoop out with a spoon.

How to Toast Pine Nuts

Toasting pine nuts really brings out the flavor and is a great addition to many recipes, especially this one. It’s a very simple process as long as you are vigilant. To toast pine nuts, just add them to a small skillet over medium-low heat. No oil is needed in the pan. You’ll need to stir constantly to avoid burning. You’ll see them start to look a little browner in a short amount of time. Toast until golden brown and fragrant. Toasted pine nuts are great for pasta, pesto, and on salads.

How long does pasta salad last in the fridge?

Typically, pasta salad can be stored in the refrigerator for 3-5 days, but with avocado you’ll want to eat it right away if possible. Adding lemon to the avocado will help, and you may be able to store it for 1-2 days before the avocado turns brown. Since the dressing also contains lemon, it should help your avocado look fresh while you are serving your pasta salad to guests.

I hope you enjoy making pasta salad with Garofalo Pasta. Please let me know what you think of this recipe in the comments below and remember, now until 8/31/19 you can save $1.00 on any one Garofalo Pasta at Weis! Click here to grab the coupon.

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Creamy Avocado Pasta Salad

Prep Time

15 mins

Cook Time

17 mins

Total Time

32 mins

 

This bright and citrusy summer pasta salad featuring Garofalo^® Fusilli Pasta is made
with creamy avocado and goat cheese, crisp cucumbers and broccoli, and is topped
with toasted pine nuts and chopped cilantro, then drizzled with a lemony garlic
olive oil dressing.

Course: Salad, Side Dish

Cuisine: American

Keyword: 30 minute meals, pasta, pasta salad, salad

Servings: 15 servings

Calories: 240 kcal

Ingredients

• 1 package (16 oz) Garofalo Fusilli Pasta
• 1 head broccoli, chopped into small trees
• 1 english cucumber, seeded and diced
• 2 avocados, diced and tossed in a little lemon juice
• 1/2 cup pine nuts
• 1/2 cup goat cheese, crumbled
• 1/4 cup cilantro, roughly chopped

For dressing:

• 1/2 cup olive oil
• juice from one lemon (save a little for tossing with avocado)
• 2 cloves garlic, pressed in a garlic press or finely chopped
• salt and pepper, to taste

Instructions

1. Cook the orzo per package instructions. A couple of minutes before the
   pasta is done add in the broccoli, so it will soften bit.

2. Drain pasta and place in a large bowl.

3. To toast pine nuts, add them to a small skillet over medium-low heat (no oil needed). Toast until golden brown and fragrant, stirring constantly to avoid burning.

4. Place pine nuts in bowl with pasta and broccoli and add cucumber, avocado, goat cheese, and cilantro.

5. For dressing, whisk together olive oil, lemon, garlic, and salt and pepper to taste.

6. Pour dressing over salad and toss gently to combine.

My recipe for Fried Oysters appeared first on Sunday Supper Movement, where I am a contributor.

This pan fried oysters recipe is crispy, briny, and the perfect easy seafood appetizer or entree.

While there are many ways to enjoy oysters, the fried variety is always a popular crowd-pleaser. Frying gives you the salty taste of the oyster along with the more mild and familiar taste of a good breading. Like all the recipes I share, this one is simple and tasty!

Fried Oysters Recipe Ingredients

Only a handful of ingredients are needed to make pan fried oysters:

• 16 oz fresh oysters, shucked
• 2 cups buttermilk
• 2 cups seafood breader (I like Moss brand)
• salt
• pepper
• vegetable oil for frying (about an inch depth)
• optional garnish: chopped green onions, lemon wedges

Do you rinse oysters before frying?

While you probably would not drain and rinse a fresh oyster from the shell, oysters that are already shucked and in liquid can be rinsed in a strainer and patted dry before frying.

How to Fry Oysters

It’s not as intimidating as you might think to deep fry oysters. Here are the steps!

1. Rinse and drain oysters in a colander. Pat dry.
2. Add buttermilk to a bowl.
3. In another bowl add seafood breader with a sprinkle of salt and pepper. Mix.
4. Heat oil in a frying pan over medium-high heat using about an inch depth of oil. You’ll know it’s ready when a little bit of the breader sprinkled in starts to sizzle.
5. Dip a few oysters into buttermilk then dredge in seafood breader mix, coating well in each.
6. Add oysters in batches, turning once during frying until golden brown on all sides. Remove quickly with a metal spoon as they will cook almost instantly.
7. Optional: Garnish with green onions and serve with lemon wedges on the side.

Can you freeze fried oysters?

Once you fry your oysters, you should be able to layer them in a container with wax paper in between and keep them in the freezer for a couple of months. Heat them up in the oven when ready to serve.

How to Reheat Fried Oysters

Fried oysters can be reheated in the oven. Set it to 350 degrees and start at 5 minutes. Since they’re small it should not take long to heat them up. It is recommended that food be heated to 165 degrees for safety.

What to Eat with Fried Oysters

Fried oysters can be served on their own with cocktail sauce or a dip of your preference. They are also tasty on a salad or in a po’boy sandwich. It’s also popular to coat them in buffalo sauce like chicken wings and dip them in homemade blue cheese dressing. I like to drizzle them with a layer of wing sauce or even barbecue sauce and a layer of blue cheese dressing like below. (And you’ll also notice blue cheese dressing is pictured in some of the other photos as well).

Consider serving them with my tangy southern coleslaw or alongside other appetizers like fried okra.

This easy fried oysters recipe will be the hit of your next gathering! Let me know if you are an oyster lover below and your favorite way to serve them!

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Fried Oysters

Prep Time

10 mins

Cook Time

10 mins

Total Time

20 mins

 

This pan fried oysters recipe is crispy, briny, and the perfect easy seafood appetizer or entree. 

Course: Appetizer

Cuisine: American

Keyword: appetizer recipe, finger food, oysters, seafood

Servings: 6 servings

Calories: 258 kcal

Ingredients

• 16 oz fresh oysters shucked
• 2 cups buttermilk
• 2 cups seafood breader
• salt
• pepper
• vegetable oil for frying, about an inch depth
• optional garnish: chopped green onions, lemon wedges

Instructions

1. Rinse and drain oysters in a colander. Pat dry.
2. Add buttermilk to a bowl.
3. In another bowl add seafood breader with a sprinkle of salt and pepper. Mix.
4. Heat oil in a frying pan over medium-high heat using about an inch depth of oil. You'll know it's ready when a little bit of the breader sprinkled in starts to sizzle.
5. Dip a few oysters into buttermilk then dredge in seafood breader mix, coating well in each.
6. Add oysters in batches, turning once during frying until golden brown on all sides. Remove quickly with a metal spoon as they will cook almost instantly.
7. Optional: Garnish with green onions and serve with lemon wedges on the side.