Grandmas Cheddar Cheese Spaghetti Recipes

GRANDMA'S BAKED SPAGHETTI

Steps:

• 1. Brown meat and onion in a large pot. Add garlic, basil, parsley flakes, worcestershire sauce, salt and pepper, mushrooms, and tomatoes. Cook covered on low for 30 minutes.
• 2. Preheat oven to 350 degrees. While sauce is simmering, cook spaghetti according to package directions.
• 3. When your sauce has simmered for 30 minutes, remove from heat and add spaghetti. Mix until evenly distributed. Pour mixture in 9x13 baking dish and top with cheese
• 4. Bake at 350 until cheese is bubbly and starting to brown. Serve with green salad. Enjoy!

GRANDMA'S MACARONI AND CHEESE

Steps:

• 1. Cook macaroni as directed. Drain well. Layer pasta, spices,onion,cheese. Ending with the cheese on top. Make 2 layers.
• 2. Fill milk to top of pan (Large casserole or 9x13"pan) that has been greased.Bake uncovered, unless it gets too brown for you (the crust is the best part!)
• 3. Bake on cookie sheet to avoid drips. Bake 350'F for 1-2 hrs. Til milk is all evaporated except for the solids.(It should look a bit like cottage cheese) ****All the measurements are estimated. We,like many, cook by feel!****

GRANDMA'S BAKED SPAGHETTI

Steps:

• Preheat oven to 350°F.
• Cook pasta according to package directions.
• Drain and rinse.
• Set aside.
• Cook bacon until crispy.
• Drain and crumble.
• Set aside.
• In large frying pan, cook ground beef, onion and bell pepper over medium heat, crumbing beef while it cooks.
• Drain and return to pan.
• Add canned tomatoes, soup and black pepper, and stir to heat through.
• Add 1 cup of the cheese, crumbled bacon, and stir until cheese is melted.
• Remove from heat.
• Add cooked spaghetti to the sauce mixture and pour into a greased 2 quart casserole dish.
• Bake covered for 30 minutes.
• Remove cover, top with remaining 1 cup of cheese, and continue to bake, uncovered, for an additional 15 minutes, or until bubbly.

GRANDMAS CHEDDAR CHEESE SPAGHETTI

Steps:

• Prepare spaghetti pasta according to package directions.
• While spaghetti is cooking; in a separate saucepan add butter or olive oil, chopped onion and salt.
• Cook onions until they are soft (careful not to burn your onions).
• Add the tomato juice and bring to a slight boil.
• Add the cheese and blend until the cheese is almost melted.
• Drain spaghetti and place in an oven proof dish.
• Pour the sauce over spaghetti and mix together.
• Place in a 350 F oven for about 10 - 15 minutes to allow the noodles to absorb the sauce.

GRANDMA'S CHICKEN SKETTIE (SPAGHETTI)

Steps:

• Preheat oven to 350 degrees.
• Cook pasta 2 minutes short of package directions and drain.
• In large saute pan, heat oil over med/high heat and add celery and onion. Cook until softened, then add diced garlic and cook for 1 minute more.
• Add diced/shredded chicken, cream of chicken soup and peas. Stir to combine. Add the heavy cream, sour cream and 1 and 1/2 cups of the shredded cheddar cheese. Add salt and pepper to taste. Stir and heat through until starting to bubble and cheese is melted.
• Add the cooked pasta to the pan and stir until all of the ingredients are combined.
• Spread mixture into a 2 qt casserole dish that has been sprayed with non-stick cooking spray. Sprinkle remaining 1/2 cup (or more which I always do) on top.
• Bake for 30-40 minutes or until heated through.

GRANDMA'S GROUND BEEF CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix sugar, salt, garlic salt and tomato sauce into ground beef; simmer until flavors blend, about 20 minutes. Remove from heat, cover skillet, and cool to room temperature.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and cool slightly.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Mix sour cream, cream cheese, and onion in a bowl.
• Scoop half the noodles into the prepared casserole dish; top with half the sour cream mixture. Spoon half the ground beef mixture atop sour cream layer. Repeat layering with remaining ingredients. Top casserole with Cheddar cheese.
• Bake in the preheated oven until Cheddar cheese has browned, 25 to 30 minutes.

GRANDMA'S SOUTHERN MAC AND CHEESE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
• Layer some of the macaroni in a 5-quart baking dish; top with a layer of Cheddar cheese. Continue layering macaroni and Cheddar cheese into the dish, ending with a Cheddar cheese layer.
• Beat milk, eggs, and mustard together in a bowl; pour over macaroni mixture, ensuring milk mixture gets to all of the macaroni.
• Bake in the preheated oven until cheese is melted and just before cheese around the sides gets crisp, 20 to 25 minutes. Season with black pepper.

GRANDMA'S HASH BROWN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix hash browns, cream of chicken soup, Cheddar cheese, sour cream, butter, onion, salt, and pepper together in a bowl. Arrange in a 9x13-inch baking dish. Sprinkle on top. Drizzle butter over the cornflakes.
• Bake in the preheated oven until the sauce is bubbly and the top is golden brown, 1 to 1 1/2 hours.

GRANDMA'S FAMOUS MACARONI AND CHEESE

Steps:

• NOTE: IF YOU DON'T HAVE SHARP CHEDDAR CHEESE, SUBSTITUTE I CUP OF THE CHEDDAR CHEESE WITH GRATED ROMANO CHEESE. MEASURE 4 LEVEL CUPS (ABOUT 14 OUNCES) OF DRY MACARONI (DON'T USE A FULL POUND). USE WHOLE MILK ONLY (STEP ONE PREP): Preheat oven to 350°F ; Lightly butter or spray a 2.8 - 3 quart casserole dish. Shred 20 ounces sharp cheddar cheese on a medium grate. Set aside approximately 1 cup of shredded cheese for the final garnish. Prepare the breadcrumb topping if using (melt butter, then toss all ingredients well). Set all aside until needed.
• INTO a large pot with an accompanying tight-fitting lid, add 12 cups (3 quarts) water enough kosher salt to season moderately; BRING to a rapid boil.
• ADD macaroni to boiling water and bring back to a rapid boil; COOK, stirring constantly, for 3 minutes; COVER pot and remove from heat; LET stand 10 minutes; DRAIN in a colander placed in sink; RINSE with hot water and allow to drain again.
• IN the previous emptied pot over a low heat setting, add the butter in tablespoons until melted; SPRINKLE in the flour and stir; RAISE heat to medium low and cook until light golden, bubbly and slightly nutty in aroma, stirring as needed (do not let mixture turn brown or you will need to wash the pot and start over!).
• RAISE heat to medium-high; GRADUALLY whisk in the milk; WHISK in the kosher salt, mustard powder, garlic powder, cayenne pepper and nutmeg; CONTINUE whisking until mixture begins to steam and bubble; REDUCE heat and cook 1-2 minutes until fully thickened; REMOVE from heat and let stand 1-2 minutes.
• STIR in the sharp cheddar cheese (except the reserved 1 cup) until blended and creamy; FOLD in the macaroni and blend until creamy and macaroni is clump-free.
• POUR mixture into prepared baking dish; SPRINKLE evenly with reserved 1 cup sharp cheddar cheese; TOP evenly with combined BUTTERED BREADCRUMB TOPPING ingredients (or if not using breadcrumb topping, sprinkle with 2 tablespoons powdered parmesan cheese).
• SLIDE out oven rack using oven mitts; PLACE casserole dish in center of prepared baking sheet; SET oven timer for 35 minutes.
• BAKE until timer sounds; CHECK to make sure breadcrumbs are golden brown and edges are bubbling (if not, return to oven and continue baking); REMOVE from oven and place on cooling rack; COOL and let stand a few minutes before serving.
• SERVE and enjoy.