Have you ever made a fabulous batch of mac & cheese and then been disappointed by the leftovers the next day? The crumb topping has been picked over. The cheese isn’t as melty and cheesy. The macaroni has a tough time holding up to the reheating.
Mac & cheese lovers rejoice. This recipe is guaranteed to make your mac & cheese leftovers disappear. If you love mac & cheese with crumb topping, this is for you!
4 cups of leftover macaroni and cheese
1/2 of a cup of grated Gruyere cheese
1/2 of a cup of seasoned Italian bread crumbs
1/4 of a cup of Pecorino Romano cheese
olive oil cooking spray
Salt to taste
Ground Black Pepper to taste
Spray large frying pan with cooking oil.
Add leftover mac & cheese to frying pan and heat over low flame
While mac & cheese is heating, grate 1/2 of a cup of Gruyere cheese and 1/4 cup of Pecorino Romano cheese into a large bowl.
Add the 1/2 a cup of the seasoned Italian bread crumb to the large bowl.
Mix Gruyere and bread crumbs well.
Add ground black pepper to taste to bread crumb/cheese mix.
Once the mac & cheese is getting slightly melted, remove from flame.
Add mac & cheese to the bread crumb mixture.
Toss mac & Cheese and bread crumb mixture and mix well.
Return crumbly mac & cheese to the pan and spray mac & cheese lightly with olive oil
Heat on medium until cheese is gooey and melty and crumbs are brown and crispy. Enjoy!
Member recipes are not tested by the CHOW food team.