Bacon and Cheese Casserole Crunch Topping
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- Prep 5min
ByGirl Who Ate Everything
Updated December 30, 2014
cups Corn Chex™ or Wheat Chex™ Cereal, whole
cup cooked and crumbled bacon
cup shredded sharp cheddar cheese
Combine cereal, bacon, and cheese.
Sprinkle over a 9 x 13 casserole and bake according to casserole instructions.
Nutrition InformationNo nutrition information available for this recipe
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Melt butter over medium heat in a large skillet (or a saucepan in a pinch — you’ll just have to stir more).
Add the panko breadcrumbs and seasonings. Stir to coat all the crumbs with melted butter.
Cook for about 5 minutes, stirring frequently, until the crumbs are a very light golden color and have a toasted flavor.
When your casserole is done cooking, cover the top with your toasted panko breadcrumbs. Set the casserole under the broiler and broil, watching very carefully, until the crumbs are a deep golden brown, being careful not to let them burn. This should take just a couple of minutes.
- 8 slices bacon
- 1 medium onion, chopped
- 1 loaf Italian bread, cut into 1-inch cubes
- 2 cups shredded Cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup cottage cheese
- 5 eggs
- 1 ½ cups milk
- ½ teaspoon McCormick® Ground Mustard
- ½ teaspoon McCormick® Ground Nutmeg
- ¼ teaspoon McCormick® Black Pepper, Ground
Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Reserve 2 tablespoons of the drippings. Drain bacon on paper towels crumble and set aside. Add onion to drippings in skillet cook and stir 3 minutes or until softened.
Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese.
Beat eggs in medium bowl until foamy. Add milk, mustard, nutmeg and pepper beat until well blended. Pour evenly over top. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes.
For the mac and cheese:
Preheat the oven to 350 F.
Place the cooked macaroni into a large bowl.
In a small bowl, combine the seasoning salt, pepper, garlic powder and onion powder. Sprinkle half of this seasoning mixture and 1 cup of shredded sharp cheddar over the macaroni and toss to combine.
In large saucepan over medium-high heat, melt the butter. Whisk in the flour, working continuously until it makes a light roux.
Reduce the heat to medium and continue whisking as you slowly add the milk. Once all the milk is incorporated, cook 5 to 8 minutes, or until ingredients begin to simmer.
Add the cream cheese and diced American cheese in batches, and stir to melt and blend. Add 1½ cups of the shredded cheddar and turn off the heat.
Season the cheese sauce with the remaining seasoning mixture and stir well. Add the eggs and continue to stir to combine.
Spread the macaroni evenly into a cast iron skillet.
Pour the cheese sauce over the noodles, making sure to cover them well. Fold in the chopped bacon. Top with the remaining cup of cheddar cheese.
Cover the skillet with foil and bake for 30 minutes, or until the cheese is bubbling around the edges.
For the topping:
Melt the butter in a medium bowl in the microwave oven. Using a fork, mix in the pecans, brown sugar and breadcrumbs.
Remove the foil from the baked macaroni and cheese, sprinkle the breadcrumb mixture over the top and return, uncovered, to the oven.
Bake for an additional 15 minutes, then let the dish rest 15 minutes before serving.