HOMEMADE MAC AND CHEESE CASSEROLE
This homemade Mac and Cheese Casserole is the best you've ever had. Tender noodles in a velvety sauce make the perfectly irresistible dish!!
Provided by Holly Nilsson
Categories Casserole Dinner Entree Main Course Pasta
Time 45m
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F.
- Cook macaroni al dente (firm) according to package directions. Drain and run under cold water.
- Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in milk, cream, mustard powder, onion powder, salt & pepper to taste. Cook over medium heat while stirring until thickened.
- Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using.
- Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining cheese.
- Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving.
Nutrition Facts : Calories 539 kcal, Carbohydrate 39 g, Protein 24 g, Fat 32 g, SaturatedFat 20 g, Cholesterol 98 mg, Sodium 529 mg, Fiber 2 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 10 g, ServingSize 1 serving
CRAB IMPERIAL CASSEROLE
The recipe serves eight, but plan to double it. Fresh mushrooms and lump crabmeat make it hard to turn down seconds of this rich casserole. -Barbara Carlucci, Orange Park, Florida
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cook pasta according to package directions. , Meanwhile, in a large skillet, saute mushrooms in butter until tender. Stir in flour, pepper and salt until blended; gradually add milk. Bring to a boil. Cook and stir 2 minutes or until thickened. Stir in crab and soup until blended., Drain pasta. Add crab mixture; toss to coat. Transfer to a greased 13x9-in. baking dish; sprinkle with cracker crumbs. , Bake, uncovered, 25-30 minutes or until bubbly.
Nutrition Facts : Calories 344 calories, Fat 12g fat (6g saturated fat), Cholesterol 100mg cholesterol, Sodium 806mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
IMPERIAL MACARONI CASSEROLE
This is a recipe from my sister's office collected recipes from Cyndy Tiegs. This is from 1975! To kick it up a notch, you could substitute a can of Rotel tomatoes and green chilies.
Provided by Darkhunter
Categories Oven
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Melt the margarine in a large sauce pan. Saute the onion until transparent.
- Blend in the flour and seasonings.
- Stir in the milk gradually; cook until thickened.
- Add the cheddar cheese; stir until melted.
- Add the macaroni and the canned tomatoes, mixing well.
- Pour into a greased 2-qt baking dish. Slice the fresh tomato and arrange on top. Sprinkle the Parmesan cheese over the surface.
- Bake in a moderate oven (375*F) for 30 to 35 minutes.
Nutrition Facts : Calories 487.1, Fat 29.5, SaturatedFat 11.3, Cholesterol 44.7, Sodium 656.6, Carbohydrate 38.6, Fiber 2.5, Sugar 3.4, Protein 17.5
MACLAREN'S IMPERIAL CHEESE AND MACARONI
I purchased some Maclaren's Imperial Cheese at Costco, which was a super deal, not really knowing what to do with it. I searched the Kraft site for some recipes, but they didn't really have much I wanted to try that was for everyday use. I set out to try my hand at something myself and I hope you like it. My husband, who loves mac 'n cheese, really did.
Provided by Lori Mama
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Spray a 3 quart dutch oven, or equivalent with non stick spray and set aside.
- In a medium sized pot, over medium high heat,.
- fry bacon until just crisp.
- Drain on paper towel.
- Set aside.
- Saute the mushrooms in the remaining bacon drippings until tender.
- Remove and set aside.
- Add the butter to the pot and melt.
- Stir in the garlic and onion.
- Add the flour and cook for 1 minute.
- Do not brown.
- Heat the milk in the microwave on high until hot.
- approximately 3 minutes.
- Pour in the milk and whisk smooth.
- Cook until it starts to thicken.
- Add the cheese, mustard powder, salt & pepper to taste.
- Mix until melted.
- Combine the cooked macaroni, bacon, mushrooms and sauce.
- Pour into the prepared casserole dish.
- Toss together the butter and crumbs and sprinkle on top.
- Bake 30 minutes or until bubbling.
GROUND BEEF MACARONI CASSEROLE
My mom often made this casserole when I was growing up, and it was one of my favorite meals. It tastes terrific with a salad and rolls. -Judy Hluchy, Mt. Prospect, Illinois
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce; heat through., Drain macaroni; transfer to a greased 13x9-in. baking dish. In a small bowl, combine the egg, soup, milk, butter and parsley; pour over macaroni. Spoon beef mixture over top; sprinkle with cheese., Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 357 calories, Fat 18g fat (9g saturated fat), Cholesterol 91mg cholesterol, Sodium 721mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.
EASY MACARONI CASSEROLE
Make and share this Easy Macaroni Casserole recipe from Food.com.
Provided by MsBaton
Categories Cheese
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Cook macaroni and drain.
- Chop up onion, bell pepper and celery into small pieces.
- In skillet, melt butter and cook onions, celery, and bell pepper in butter until tender.
- Then add tomatoes and soup.
- Cook about three to five minutes longer.
- In casserole dish put a layer of macaroni, a layer of soup mixture, and a layer of cheese.
- Repeat layers, ending with cheese on the top.
- Bake until cheese melts.
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- Bring about 8 -10 cups of water to boil in a large pot on the stove-top, over high heat. Once boiling, add a generous sprinkling of salt to the pot and add the pasta. Cook pasta for 2 minutes less than recommended on the package, or to just al dente. Drain well and rinse with cold water to stop the pasta from cooking further. *While water is boiling and pasta is cooking, you can start your cheese sauce.
- For the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and continue to whisk and cook for about 2 minutes.
- Very slowly add the milk, a little at a time, whisking constantly. Once all the milk has been added, cook, stirring frequently until the sauce thickens, about 8-10 minutes. (Don't rush this step! The mixture will not get super thick, but you will notice it thicken to the point where it will nicely coat the back of a spoon after 8-10 minutes of cooking and stirring.)
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