Baked Macaroni And Cheese Squares Recipe 55 Recipes

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OVEN BAKED BREADED MACARONI AND CHEESE BITES



Oven Baked Breaded Macaroni and Cheese Bites image

The perfect use for your left over macaroni and cheese, just like our other baked mac n cheese bites...but with a fabulous crunchy coating!

Provided by Angela

Categories     Appetizers

Time 45m

Number Of Ingredients 7

4 c homemade macaroni and cheese ((see recipe))
3/4 c all-purpose flour
3/4 c Italian seasoned croutons ((crushed))
3/4 c Italian seasoned Panko
1/4 c Parmesan cheese
2 large eggs
2 Tbsp olive oil

Steps:

  • Start with our Mac and Cheese recipe.
  • Make sure that your leftover mac n cheese is nice and cold and set up (refrigerated for at least 12 hours). If needed, you can also freeze the macaroni just a bit before portioning out to coat with breading.
  • Preheat your oven to 425 degrees F (218 degrees C) and line a baking sheet (or two) with parchment paper. Use 1 Tbsp of the olive oil and a basting brush to coat the parchment paper lined baking sheet(s).
  • In a small bowl, whisk the eggs until well combined. Use a second bowl for the all-purpose flour and then a third small bowl to combine the breading ingredients: crushed Italian seasoned croutons, Italian seasoned Panko, and Parmesan cheese.
  • Using a table spoon, portion out large (approximately 1- 1 1/2 inch) chunks of the leftover macaroni and cheese. Quickly roll in your palms to shape into a rough ball shape, then dip into the flour, then the egg mixture, and next into the breading mixture. Coat thoroughly and place on a parchment paper lined baking sheet. Repeat until all of your macaroni and cheese has been breaded.
  • Bake at 425 degrees F (218 degrees C) for about 10-12 minutes, then use the second Tbsp of olive oil to brush over the baking sheet. Roll the breaded macaroni and cheese balls to bake the opposite side for an additional 8-10 minutes. Remove from the oven and serve immediately.

Nutrition Facts : Calories 21 kcal, Carbohydrate 1 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 41 mg, Sodium 21 mg, Sugar 1 g, ServingSize 1 serving

BAKED MACARONI AND CHEESE



Baked Macaroni and Cheese image

A friend of mine sent this recipe to me when I got my first apartment, because she knows how much I hate cooking! It's really easy -- even I can make it -- and tastes great. I'm not sure where she found the recipe, but it included the note 'Good source of protein, vitamin A, B group vitamins, calcium.'

Provided by Meredith

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Yield 3

Number Of Ingredients 6

1 (12 ounce) package macaroni
1 egg
2 cups milk
2 tablespoons butter, melted
2 ½ cups shredded Cheddar cheese
salt and pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
  • In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
  • Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
  • Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
  • Bake uncovered, for 30 to 40 minutes, or until the top is brown.

Nutrition Facts : Calories 968.1 calories, Carbohydrate 92.6 g, Cholesterol 194.2 mg, Fat 45.4 g, Fiber 3.6 g, Protein 45.6 g, SaturatedFat 27.6 g, Sodium 736 mg, Sugar 11.2 g

BAKED MACARONI AND CHEESE SQUARES RECIPE - (5/5)



BAKED MACARONI AND CHEESE SQUARES Recipe - (5/5) image

Provided by rmille6277

Number Of Ingredients 6

2 cups elbow macaroni
8 ounces (2 cups) shredded sharp Cheddar cheese
1 3/4 cups milk
3 eggs
2 tablespoons chopped pimiento
2 teaspoons chicken flavor instant bouillon or 2 cubes

Steps:

  • Preheat oven to 350deg . Cook macaroni according to directions. Drain. To hot macaroni, add remaining ingredients except 1/2 cup cheese. Mix well. Cook and stir over medium heat 3 to 5 minutes until bouillon dissolves and cheese melts. Turn into a well greased 8 or 9 inch square baking dish. Top with remaining cheese. Bake 20 to 25 minutes or until bubbly. Let stand 10 minutes before serving. Refrigerate leftovers.

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