SOUTHERN BAKED MACARONI AND CHEESE CASSEROLE
This creamy and delicious baked mac and cheese is the perfect comfort food side dish for any meal.
Provided by I Heart Recipes
Categories Side Dish
Time 45m
Number Of Ingredients 9
Steps:
- to get started with this amazing southern baked macaroni and cheese casserole, you will have to bring some water to a boil, over high heat.
- Once the water is boiling, add in the 3 cups of uncooked elbow macaroni pasta, and cook until it's nice and firm, but not overly cooked.
- Next, toss 4 tbsp of salted butter into a large sauce pan, and melt over medium heat.
- Once the butter is melted, sprinkle in 3 tbsp of all purpose flour.
- Whisk the flour with the butter, and make sure that there aren't any lumps.
- Now pour the half & half into the sauce pan, and whisk until smooth.
- Let the flour, butter, and half & half mixture cook until it starts to thicken, then reduce the heat to low medium.
- Add in 8 oz of shredded sharp cheddar cheese, and mix until well incorporated.
- Sprinkle the seasoning salt & black pepper in the cheese sauce, and stir.
- Place the cooked & drained elbow macaroni pasta into a large bowl, then add in the cheese sauce.
- Fold the macaroni and cheese sauce until everything is well incorporated.
- Grab a 9x13 bake dish, and butter or lightly oil it.
- Combine the remaining shredded sharp cheddar cheese with the shredded mozzarella cheese.
- Add a layer of the macaroni and cheese at the bottom of the bake dish, then top with a heavy layer of cheese. Repeat
- Melt two tbsp of salted butter, and combine it with the Italian panko bread crumbs.
- Top the creamy macaroni and cheese casserole with the buttery panko bread crumbs.
- Bake in the oven, uncovered, on 350 F for about 25-30 minutes.
- Serve & enjoy the best ever southern baked macaroni and cheese casserole!!
MILLION DOLLAR MACARONI AND CHEESE CASSEROLE (VIDEO)
This mega creamy Million Dollar Macaroni and Cheese Casserole is the only macaroni cheese recipe you will ever want to make! Make this Macaroni and Cheese for guests or family and they will love you forever! The homemade sauce itself is rich and crazy creamy and the casserole is stuffed with a hidden layer of provolone cheese and sour cream that melts when baked for a ridiculous amount of velvety creamy, cheesy gooey goodness. A million dollar worthy goodness.
Provided by Jen
Time 50m
Number Of Ingredients 18
Steps:
- Cook pasta just until al dente according to package directions - don't overcook! Strain and rinse with cold water.
- Preheat oven to 350 degrees F. Lightly grease a 9x13 baking dish. Set aside.
- Melt 4 tablespoons butter in a large skillet over medium heat then whisk in flour. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk. Whisk cornstarch into evaporated milk and gradually add to skillet followed by Dijon mustard and all remaining spices/seasonings.
- Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick). Remove from heat and whisk in sharp cheese until melted. Add pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing).
- Pour half of the macaroni and cheese into prepared baking dish. Layer macaroni evenly with provolone cheese followed by an even layer of sour cream. Pour remaining macaroni and cheese over sour cream and spread into an even layer. Sprinkle with 1 cup Parmesan cheese (or more to taste).
- Panko topping (optional): Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over macaroni and cheese.
- Bake 25-30 minutes or until bubbly and inside provolone is melted. If not topping with panko, broil until Parmesan is golden. Cool 10 minutes to set before serving.
CHEESY BEEF & MACARONI CASSEROLE
This Cheesy Beef & Macaroni Casserole is an easy to put together and it boasts big flavor! We've made this recipe countless times and everyone in my family raves about it!
Provided by Holly Nilsson
Categories Dinner
Time 1h
Number Of Ingredients 13
Steps:
- Preheat oven to 375°F.
- Cook noodles for ¾ of time according to package. (My noodles said 9 minutes so I cooked them for 6). Drain and rinse under cold water.
- Meanwhile, brown beef, garlic & onion in a frying pan. Drain.
- Combine green peppers, beef, noodles, tomatoes, tomato sauce & paste, basil, salt & pepper, 1 cup of cheddar cheese, 2 tablespoons fresh parsley. Pour into a 9×13 casserole dish.
- Combine remaining cheeses & 1 tablespoon of parsley. Sprinkle on top of casserole. Bake uncovered for 35-40 minutes or until bubbly and cheese is browned!
Nutrition Facts : Calories 537 kcal, Carbohydrate 48 g, Protein 30 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 85 mg, Sodium 484 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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
LAYERED MEAT AND COTTAGE CHEESE MACARONI CASSEROLE
This is great to take to potlucks, you can prepare the complete casserole and refrigerate until ready to bake, adjust all seasonings to suit taste. To save time you can cook the sauce up to 48 hours in advance, in fact I advise to do so this will allow the flavors will blend together. If you prefer creamier layers increase the cottage cheese to 4 cups. Prep time does not include cooking the tomato sauce.
Provided by Kittencalrecipezazz
Categories Cheese
Time P1DT1h40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Grease a 13 x 9-inch baking dish.
- For the sauce; cook the ground beef or sausage meat with onion and garlic, chili powder, basil, oregano and cayenne; cook until browned; drain fat.
- Add in tomato paste and stir over medium-low heat for 2 minutes.
- Add in crushed tomatoes, bring to simmer and cook uncovered over medium-low heat stirring occasionally for 1-1/2 to 2 hours (the longer this sauce cooks the thicker and richer it will be, if you find that the sauce is too thick add in some water and continue cooking).
- Season with salt and pepper; set aside.
- Meanwhile cook the macaroni pasta until just al dente (do not overcook the pasta) drain then place into a bowl.
- Add in 3 cups cottage cheese, 1 cup grated mozzeralla cheese, 1/4 cup grated Parmesan cheese and 1/4 teaspoon black pepper; mix to combine with a wooden spoon.
- Spread about 1-1/2 cups cup meat sauce into the bottom of the prepared baking dish.
- Top meat sauce (just dollup the meat sauce then spread with a spoon, you do not have to cover completely with the meat sauce) then with 1/3 of the cottage cheese/macaroni mixture, then sprinkle about 1 cup shredded mozzeralla or cheddar cheese.
- Repeat the layers 2 more times (make certain to save some meat sauce for the top of the casserole).
- Top with remaining meat sauce.
- In a small bowl combine the topping ingredients together until blended, then sprinkle over the top of the casserole.
- At this point you can cover the casserole and refrigerate until ready to bake.
- Bake at 350 degrees for 40-50 minutes or until hot and bubbly.
- Let stand for 15 minutes before serving.
- Delicious!
Nutrition Facts : Calories 705.5, Fat 35.2, SaturatedFat 17.7, Cholesterol 112.6, Sodium 1886.5, Carbohydrate 53.6, Fiber 5.1, Sugar 10.8, Protein 44.3
CHILI MACARONI CASSEROLE
This is a delicious layered dish of chili and macaroni and cheese, topped with tortilla chips and cheese for a nice crunch. Serve with a dollop of sour cream. My family loves it!
Provided by Beth71
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h10m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- In a large skillet over medium heat, cook and stir the ground beef with onion until the meat is browned, about 10 minutes. Break the meat up into crumbles as it cooks; drain excess grease. Mix in the tomato sauce, diced tomatoes, corn, kidney beans, taco seasoning, and chili seasoning; bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for about 20 minutes.
- Whisk the Cheddar cheese soup and milk in a saucepan until smooth, and bring to a simmer over medium-low heat. Whisk in 1 cup of shredded Cheddar cheese, 1/2 cup of sour cream, and garlic powder; season to taste with salt and black pepper.
- Arrange the cooked macaroni into the bottom of a 10x15-inch baking dish, and mix with the soup mixture. Pour the ground beef chili over the macaroni, and sprinkle with 1 more cup shredded Cheddar cheese and crushed tortilla chips.
- Bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted, 20 to 30 minutes. Serve topped with dollops of sour cream.
Nutrition Facts : Calories 539.4 calories, Carbohydrate 53.1 g, Cholesterol 80.8 mg, Fat 22.8 g, Fiber 5.6 g, Protein 30.1 g, SaturatedFat 11.1 g, Sodium 1389.3 mg, Sugar 7.4 g
LAYERED ITALIAN CASSEROLE
Yum! That's the only response you'll get from your friends and family when they try this super-supper from Joyce Benninger of Owen Sound, Ontario. She writes, "It tastes just like lasagna but with less preparation time."
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large nonstick skillet over medium heat, cook the beef, onion and garlic until meat is no longer pink; drain. Add the tomato sauce, parsley and oregano; heat through. , In a large bowl, combine the cottage cheese, 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Drain the spaghetti., Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Layer with half of the spaghetti, cheese mixture and remaining meat sauce. Repeat layers (dish will be full). , Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella and Parmesan cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 413 calories, Fat 12g fat (6g saturated fat), Cholesterol 56mg cholesterol, Sodium 1067mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 3g fiber), Protein 39g protein.
CHEESY LAYERED GROUND BEEF AND PASTA CASSEROLE
This is a great casserole, it tastes similar to lasagna. You can also top with grated cheese the last 15 minutes of baking if desired, I also like to add in some green bell pepper and dried chili flakes for heat but that is optional.
Provided by Kittencalrecipezazz
Categories Meat
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease a large lasagna dish.
- Cook the pasta until only firm-tender; drain (it does not have to measure exactly 4 cups cooked, careful not to overcook the pasta as it will cook more in the oven) drain and transfer to a bowl, toss with a couple tablespoons oil to prevent sticking; set aside.
- In a skillet, cook ground beef, onion, jalapenos (if using) mushrooms and minced garlic until meat is brown and cooked stir in 1/2 cup Parmesan cheese, tomato sauce salt and pepper, stir until heated through (you can the sauce for up to 45 minutes on low heat).
- Spread 1/2 meat sauce on bottom of pan.
- Spread 1/2 noodles on top of sauce.
- Top noodles with 1 cup mozza cheese.
- Mix 1 cup cottage cheese with 1/2 cup sour cream and 1/2 cup Parmesan cheese.
- Spread over mozzeralla cheese.
- Top with remaining tomato sauce, noodles,and remaining mozza cheese.
- Sprinkle with remaining 1/2 cup Parmesan cheese.
- Bake, covered for 20 mins, uncover casserole (at this point you can sprinkle with grated mozzeralla or cheddar cheese if desired).
- Return to oven to bake for another 10-15 mins, or until bubbly.
MACARONI AND CHEESE CASSEROLE
I like to create recipes, and this is one my husband really enjoys. It's an excellent dish for company, especially for families with small children. After all, what kid doesn't like macaroni and cheese?
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4-6 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, heat milk over medium heat until bubbles form around the edge of pan. Remove from the heat; stir in the cheese and butter. Let stand for 1 minute. Stir until cheese is almost melted. Stir in bread crumbs. In a bowl, combine the macaroni, egg yolks, pimientos, parsley, onion and salt. Stir in cheese mixture; mix well. Beat egg whites until stiff peaks form; fold into macaroni mixture. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until puffed and lightly browned.
Nutrition Facts :
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.
LAYERED MACARONI AND CHEESE
Make and share this Layered Macaroni and Cheese recipe from Food.com.
Provided by looneytunesfan
Categories Cheese
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 762.7, Fat 44.2, SaturatedFat 26.9, Cholesterol 237.2, Sodium 1220.5, Carbohydrate 48.6, Fiber 1.9, Sugar 1.8, Protein 41.7
LAYERED MAC 'N CHEESE WITH GROUND BEEF
You can use penne or rotini pasta in place of the elbow macaroni if you would like. Also, use Swiss cheese and a dash of ground nutmeg in place of the cheddar cheese to bring a whole new flavor to this dish. This recipe is from Pillsbury.
Provided by CookingONTheSide
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Spray 2 quart casserole with cooking spray.
- Cook and drain macaroni as directed on package.
- Meanwhile, in 10-inch skillet, cook beef and garlic, 1/2 t of the salt and 1/4 t pepper over medium-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain, if desired.
- In 2-quart saucepan, melt butter over medium heat.
- Stir in flour, cook 1 minute, stirring constantly, until bubbly.
- Stir in milk, cook 5-6 minutes, stirring constantly, until mixture thickens slightly.
- Stir remaining 1/2 t salt, the nutmeg and cayenne.
- Remove from heat; stir in cheese.
- Fold in macaroni.
- Spoon 1/3 of the macaroni mixture (about 1 1/3 cups) into casserole; top with half of the beef (about 1 1/2 cups).
- Layer with another 1/3 of the macaroni mixture, remaining beef and remaining macaroni mixture.
- Top with bread crumbs.
- Bake uncovered 25-30 minutes or until bread crumbs are golden brown.
Nutrition Facts : Calories 654, Fat 38.5, SaturatedFat 22.3, Cholesterol 143.1, Sodium 558.1, Carbohydrate 37.6, Fiber 1.4, Sugar 1.3, Protein 38
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