Layered Mac And Nacho Cheese Bake Recipes

LAYERED MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Coat a 2-quart baking dish with nonstick cooking spray.
• Layer 1/3 of the cooked macaroni in the baking dish.
• Sprinkle with 1-1/2 cups cheese.
• Repeat the layers; top with the remaining macaroni.
• Reserve the remaining 1 cup cheese.
• In a medium bowl, whisk together the eggs, milk, salt, and pepper until blended; pour over the macaroni.
• Cover and bake for 45 minutes, or until heated through.
• Uncover and sprinkle with the remaining cheese and the paprika.
• Cover and let stand for 10 minutes before serving.

NACHO MAC 'N' CHEESE

Steps:

• Cook gemelli according to package directions. Meanwhile, in a Dutch oven, cook beef and red peppers over medium heat until meat is no longer pink; drain. , Stir in the butter, flour, taco seasoning and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese and corn until cheese is melted. , Drain gemelli; add to beef mixture and stir to coat. Sprinkle with tortilla chips.

LAYERED THREE CHEESE NACHOS

Steps:

• Preheat the oven to 350 degrees F.
• Put half the nacho chips on an ovenproof platter and sprinkle with half of each cheese followed by a portion of the remaining ingredients. Top with the remaining chips and toppings ending with a layer of the remaining cheeses. Bake until the cheeses have melted. Serve with salsa and sour cream.

NACHO CHEESE CASSEROLE

Steps:

• For the sauce: In a saucepan over medium heat, combine the vegetable oil and flour. Cook, whisking, until it begins to bubble; let it bubble for 1 minute. Pour in the enchilada sauce, chicken broth, cumin and some salt and pepper. Raise the heat and bring to a boil. Reduce to a simmer while you prepare the meat.
• For the meat: Brown the ground beef with the garlic and onions in a large skillet over medium-high heat, 5 to 8 minutes. Drain the fat and stir in the cumin and salt to combine. Stir the meat into the simmering sauce and shut off the heat.
• For the casserole: Preheat the oven to 350 degrees F. Lightly grease one 9-by-13-inch aluminum foil baking dish and one 9-by-13-inch glass baking dish with cooking spray.
• Break up the chips by crushing the bag slightly with your hands. Make sure not to over crush the chips; you're looking for pieces, not crumbs. Mix together the cheeses in a medium bowl.
• Divide a third of the broken chips between the prepared baking dishes. Top each with a quarter of the beef mixture and 2/3 cup of the cheese. Repeat, adding another layer of chips, beef mix and cheese to each. Finish by dividing the remaining chips between the baking dishes. Top each with 2/3 cup cheese.
• Cover the glass baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until bubbly, another 15 to 20 minutes.
• For the toppings: Top the cooked casserole with the shredded romaine, diced Roma tomatoes, sour cream and sliced black olives and green onions before serving.
• Allow the aluminum foil baking dish to cool completely while the other is baking. Once cool, wrap tightly in plastic wrap and foil. Transfer to the freezer.
• To bake from frozen, preheat the oven to 350 degrees F.
• Unwrap the baking dish and re-cover with foil. Bake, covered, for 35 to 40 minutes. Uncover and bake until bubbly, 15 to 20 minutes. Top with another batch of the toppings.

LAYERED NACHO BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch pan; set aside.
• Heat a large skillet over medium-high heat and stir in the ground beef and onions. Cook and stir until the beef is crumbly and evenly browned. Drain fat. Mix in the taco seasoning, and set aside.
• Spread the refried beans to cover the bottom of the prepared 9x13 inch pan. Layer the cooked ground beef and onions evenly over the refried beans. Pour the jar of salsa over the ground beef and spread 2 cups shredded Cheddar cheese over the salsa layer.
• Bake in the preheated oven until the cheese is bubbly and the layers are heated through. Serve with tortilla chips and your choice of fresh toppings.

LAYERED NACHO CASSEROLE

Steps:

• 1. If using raw meat, brown meat in a skillet over medium heat. Drain meat and return to skillet.
• 2. Add taco sauce to meat, and let simmer until meat mixture has thickened; about 10 minutes.
• 3. Pour meat mixture into an 8x8 casserole dish, and spread along bottom of dish.
• 4. Spread refried beans evenly over the top of the meat mixture.
• 5. Sprinkle the shredded cheddar cheese over the refried beans.
• 6. Crush about half the bag of Nacho chips over the cheese, covering the entire top of the casserole.
• 7. Cover the casserole with foil, and place in a 350 degree oven. Bake for 30 minutes.
• 8. Remove the foil from the casserole, and return it to the oven to bake another 10 minutes.
• 9. Serve the casserole with any Nacho toppings of your choice., and enjoy!

CHEESY NACHO BAKE

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet; drain. Return meat to skillet. Add tomatoes, water and seasoning mix; stir. Cook 10 min., stirring occasionally. Stir in 1/4 cup sour cream.
• Place half the chips in 13x9-inch baking dish; cover with layers of half each of the meat mixture and cheese. Repeat layers.
• Bake 20 min. or until heated through. Top with onions and remaining sour cream.