Spinach And Cheese Macaroni Casserole Rsc Recipes

SPINACH MAC AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
• 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, about 8 minutes.
• Melt 3 tablespoons butter in a saucepan over medium heat while macaroni is cooking. Add flour and whisk until fragrant, 2 to 3 minutes. Pour in a little milk and continue whisking. Pour in remaining milk and add frozen spinach. Cook, whisking constantly, until spinach softens and sauce thickens, about 5 minutes.
• Remove sauce from heat and stir in 2 cups Cheddar cheese; whisk until melted. Season sauce with salt, pepper, and nutmeg.
• Drain macaroni and spread evenly in the prepared baking dish. Cover with cheese sauce. Mix well. Sprinkle remaining 1 cup Cheddar cheese on top.
• Bake in the preheated oven until cheese is melted, about 30 minutes. Turn on the oven's broiler and broil until a golden crust forms on top, about 3 minutes.

SPINACH MAC AND CHEESE

Steps:

• HEAT OVEN TO 400F/204C. Line 2 quart casserole with parchment paper (for easy cleanup) or spray casserole dish with oil.
• BOIL MACARONI AND SPINACH: Bring salted water to a boil in a large saucepan and add macaroni. Cook as per package directions. 3 minutes before macaroni is cooked, add frozen or fresh chopped spinach. This will slow the boil, so increase heat to medium high to finish cooking pasta to al dente which is what you want. Drain in colander and set aside.
• MAKE CHEESE SAUCE: Heat butter in saucepan on medium heat. Add flour and whisk to blend. Cook for 2 minutes. Add milk. Whisk to blend. Add salt and mustard (if using). Cook for about 5-7 minutes until thickened. Turn off heat. Mix in 2 1/2 cups (~280g) cheese, reserving remaining 1/2 cup (56g) of cheddar for topping.
• COMBINE SAUCE AND MACARONI: Add cooked macaroni and spinach to cheese sauce. Mix to combine well. Transfer to 2 quart casserole. Sprinkle remaining 1/2 cup shredded cheese casserole.
• BAKE AND SERVE: Bake for 15-20 minutes until cheese is golden brown on top. Serve with slaw, baked beans or tomato salad.

SPINACH AND MACARONI CASSEROLE

Steps:

• Prepare spinach and drain well. Cook macaroni as directed on label. Beat eggs well, then mix with cottage cheese, feta, Parmesan cheese, baking powder and salt in large bowl and mix well. Place in greased and heated 9x9 inch baking dish and bake in preheated 400 degrees F oven approximately 25 minutes.

MACARONI AND CHEESE CASSEROLE

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.

MACARONI, SPINACH, AND CHEESE CASSEROLE (OAMC)

Steps:

• Place spinach in a large saucepan, cover and cook over moderate heat until wilted about 3-4 minutes.
• Drain, cool and coarsley chop Melt 1 Tbs of the butter in a heavy skillet over moderate high heat.
• Add the onion and stir until slightly soft, about 2 minutes.
• Add the mushrooms, garlic, thyme, basil, and tarragon.
• cook over moderate heat, stirring occasionally, until the liquid evaporates-about 5 minutes.
• Set aside to cool Melt the remaining 3 Tbs of butter in a small sauce pan over moderate heat.
• Blend in the flour and stir for 2 minutes.
• Add the milk and bring to a simmer, stirring constantly.
• Reduce the heat to low and stir constantly for 5 minutes until thickened and smooth.
• Remove from the heat and stir in the salt, pepper, 1/4 cup of the Parmesan cheese, and the mustard.
• Mix 1 cup of sauce with the macaroni.
• Distribute the macaroni equally among 4 greased 1 1/2 cup ramekins that can be reheated in a conventional or microwave oven.
• Stir 1/2 cup sauce into the mushroom mixture; then add the reserved spinach and the ricotta.
• Spoon the mix ove the macaroni and cover with the remaining Parmesan Cheese.
• Serve now or freeze and reheat in 400F oven.
• Bake the foil covered casseroles for 30 minutes, uncover and continue baking until bubbly or Microwave on high for about 7 minutes.

RANCH MACARONI & CHEESE CHICKEN BAKE #RSC

Steps:

• Turn oven on to 350 degrees and grease entire 5 quart deep casserole dish with 1 tablespoon butter.
• Use 1 tablespoon seasoning salt, ½ teaspoon pepper, and 1 tablespoon garlic powder to season chicken breast. Place in baking dish and into oven for approximately 30 - 45 minutes until tender and juicy. Remove from oven and cut into medium size cubes or chunks. Keep drippings from baking dish then pour ½ cup water into dish add chicken and stir together.
• SAUCE: In medium size sauce pan on medium heat, melt 2 tablespoons butter and stir in 2 tablespoons flour then add 1 cup milk; stir till flour has dissolved. Stir in remaining 3 cups milk, salt and pepper along with 2 teaspoons Hidden Valley Ranch Original Seasoning Mix. While stirring bring to a boil then set aside.
• In a measuring cup beat 2 eggs with wire whisk then slowly pour a small amount of above milk into eggs while still whisking. When mixture is smooth (should not curdle) pour into sauce pan with remaining milk.
• Place 10 pieces of Italian dry salami on foil and place in oven on broil for 5 minutes. Remove from oven then place paper towel over salami and press down while soaking up excess oils. Stack salami and cut into strips.
• Boil macaroni noodles in for approximately 8 minutes then drain.
• In 5 quart casserole dish layer enough noodles to cover bottom add a pinch of salt and pepper, continue with 1/3 of cubed chicken, ½ cup parmesan and cheddar cheeses then pour 1/3 of sauce mixture over all. Repeat. Place dry Italian salami on top.
• TOPPING: Blend together 1 cup bread crumbs and remaining Hidden Valley Original Seasoning Mix.
• Sprinkle evenly on top of salami then add remaining parmesan & sharp cheddar cheeses. Pour ½ cup milk evenly over top.
• Bake at 350 degrees for 30 minutes.
• Servings: 8-10.

CREAMY MACARONI SPINACH BAKE

Steps:

• Preheat oven to 350. Lightly grease a 13 x 9 casserole dish; set aside.
• Cook macaroni according to package; drain.
• Place hot, drained macaroni in a large bowl and toss with butter and softened cream cheese.
• Add all remaining ingredients to the bowl and gently mix together well.
• Pour into the prepared casserole dish.
• Bake at 350 for 25-30 minutes.

SPINACH AND CHEESE MACARONI CASSEROLE #RSC

Steps:

• Pre-heat oven at 350 degrees. Boil macaroni in water until cooked. Mix all other ingredients. Save 1 cup of the cheddar cheese to top the macaroni. After macaroni has finished cooking, drain and place it in a 9x12 in pan. Pour the mixture on top of it. Put the remaining cheddar cheese on top of it and place this in the oven for about 45 minutes or until it is golden brown on the top.