MACARONI AND CHEESE CASSEROLE WITH MEATBALLS
White sauce mix is the base for homemade macaroni made even heartier with cooked meatballs.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cut any large meatballs in half. Cook and drain pasta as directed on package.
- Meanwhile, in 2-quart saucepan, mix milk and sauce mix with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Stir in cheeses until melted. Stir in pasta and meatballs. Spoon into baking dish. In small bowl, mix butter, bread crumbs and onions; sprinkle over top.
- Bake uncovered 30 to 35 minutes or until bubbly and top is golden brown.
Nutrition Facts : Calories 710, Carbohydrate 70 g, Cholesterol 125 mg, Fat 2, Fiber 4 g, Protein 40 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1690 mg, Sugar 10 g, TransFat 1 g
BAKED MACARONI AND CHEESE
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
- Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
- For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
- For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
- Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.
BAKED MACARONI AND CHEESE
A friend of mine sent this recipe to me when I got my first apartment, because she knows how much I hate cooking! It's really easy -- even I can make it -- and tastes great. I'm not sure where she found the recipe, but it included the note 'Good source of protein, vitamin A, B group vitamins, calcium.'
Provided by Meredith
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Yield 3
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
- In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
- Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
- Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
- Bake uncovered, for 30 to 40 minutes, or until the top is brown.
Nutrition Facts : Calories 968.1 calories, Carbohydrate 92.6 g, Cholesterol 194.2 mg, Fat 45.4 g, Fiber 3.6 g, Protein 45.6 g, SaturatedFat 27.6 g, Sodium 736 mg, Sugar 11.2 g
MELTING MEATBALL MACARONI
This recipe has all the elements of comfort food: beef and pork meatballs with an oozing cheesy filling, a rich tomato sauce and pasta
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 50m
Number Of Ingredients 17
Steps:
- Heat oven to 200C/180C fan/gas 6. Mix the pork and beef mince with the fennel seeds, chilli, 1 tsp oregano and some seasoning in a large bowl until combined. Divide and shape into 18 meatballs with a nugget or two of taleggio in the middle (save some for the top), then chill for 10 mins.
- Heat 1 tbsp oil in a large pan (use a flameproof casserole dish if you can - it'll save on washing up). Add the onion and a pinch of salt and sizzle until softened (about 8 mins). Stir in the garlic and cook for 1 min more, then add the tomato purée, wine, tomatoes, passata, bay leaves, sugar, the remaining oregano and lots of seasoning, then cover with a lid and simmer for 20 mins. Meanwhile, arrange the meatballs on a baking tray lined with foil, drizzle with the remaining oil and bake for 10 mins.
- Cook the pasta in a pan of boiling salted water according to packet instructions, then drain, reserving some water. If the pan isn't ovenproof, tip the sauce into a casserole dish. Stir the pasta into the sauce, along with the liquid from the meatballs and some pasta water if it needs thinning. Turn the grill to a medium-high setting.
- Nestle the meatballs into the pasta, so that they poke out the top. Scatter the remaining taleggio over the top and grill for 5-10 mins until the cheese and meatballs are golden. Serve with crusty bread, if you like.
Nutrition Facts : Calories 646 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 36 grams protein, Sodium 1.8 milligram of sodium
BAKED MACARONI AND CHEESE
Baked Macaroni and Cheese is definitely a kid-friendly choice, but adults will likely enjoy it, too.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 50m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Butter four 14-ounce ovenproof dishes. In a small bowl, toss 1 tablespoon melted butter with breadcrumbs and 1/4 cup cheddar.
- In a large pot of boiling salted water, cook macaroni until al dente, according to package instructions; drain.
- In a large saucepan over medium heat, bring milk to a boil. Reduce heat to medium-low; add cream cheese, cut into cubes, stir until melted, 2 minutes. Gradually stir in remaining cheddar until melted, 5 minutes. Add cooked pasta, 1/4 teaspoon salt, and 1/8 teaspoon pepper; toss to combine.
- Divide the mixture among prepared dishes. Bake until bubbling, 10 minutes. Remove from the oven; sprinkle with the breadcrumb mixture. Bake until golden, 10 minutes more.
CHEESY MEATBALL BAKE RECIPE BY TASTY
Here's what you need: ground beef, hot italian sausage, garlic, fresh parsley, parmesan cheese, salt, pepper, italian bread crumbs, eggs, milk, marinara sauce, mozzarella cheese
Provided by Hector Gomez
Categories Appetizers
Yield 20 meatballs
Number Of Ingredients 12
Steps:
- In a large mixing bowl, combine ground beef, Italian sausage, garlic, parsley, parmesan cheese, salt, pepper, bread crumbs, eggs, and milk. Mix until everything is fully infused together.
- Roll into 4-5 ounce (113-142 g) meatballs. For even amounts, use a medium-sized ice cream scooper.
- Preheat oven to 425°F (220°C).
- Over medium heat, add 1 tablespoon of olive oil to a pan, and brown the meatballs on both sides for about 2-3 minutes or until you create a nice crispy sear. Cook about half way through. They will finish cooking in the oven.
- In a casserole dish, spread a few tablespoons of marinara sauce to the bottom of the pan to help prevent sticking. Then place meatballs in the casserole dish and add the remaining jar of marinara sauce. Top with 2 cups of shredded mozzarella cheese.
- Cover in foil and bake at 425°F (220°C) for 25 minutes or until the cheese is fully melted and the meatballs are fully cooked.
- Serve and garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 238 calories, Carbohydrate 10 grams, Fat 14 grams, Fiber 0 grams, Protein 16 grams, Sugar 2 grams
CLASSIC BAKED MACARONI AND CHEESE
Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.
Provided by Alison Roman
Categories dinner, lunch, casseroles, pastas, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
- Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
- Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
- Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
- Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
- Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.
Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram
BAKED MAC AND CHEESE
Even people who have had their own homemade baked macaroni and cheese recipe for years ask for mine when they taste this crumb-topped version. For the best baked mac and cheese, use extra-sharp white cheddar cheese for more flavor. -Shelby Thompson of Dover, Delaware
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Cook macaroni according to package directions for al dente; drain., In a Dutch oven, heat 1/3 cup butter over medium heat; saute onion until tender. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish., In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes.
Nutrition Facts : Calories 689 calories, Fat 37g fat (22g saturated fat), Cholesterol 104mg cholesterol, Sodium 834mg sodium, Carbohydrate 62g carbohydrate (10g sugars, Fiber 3g fiber), Protein 28g protein.
MEATBALL MACARONI BAKE
The meatballs are surprisingly moist and flavorful for using only beef. I normally don't measure the seasonings so you may have to adjust, I also don't measure the breadcrumbs, 1/2 cup is about right but sometimes I adjust. I play around with this recipe and it always comes out good. Use a really good quality, chunky tomato sauce if you are using a jarred one.
Provided by SkinniFries
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350.
- For the meatballs, mix first 7 ingredients in a large bowl thoroughly with your hands. Form into balls, I usually make rather large ones but the size is up to you, although the bigger ones come out more moist.
- Boil a large pot of well salted water and add pasta when boiling, cook to just almost al dente, then drain.
- Heat olive oil in a large, deep skillet over medium heat, add onion and garlic and cook untill soft. Do not stir too much, just give it a shake every couple minutes.
- Add meatballs to pan and turn up heat to med high and brown on all sides.
- Add spaghetti sauce to pan to cover meatballs. Add a little pasta water to thin out, if needed. turn heat back to medium or medium-low and simmer untill meatballs are mostly cooked through.
- Add pasta to a large casserole or baking dish, pour meatballs and sauce over pasta and mix slightly to make sure everything is mixed and coated with sauce. Keeping the meatballs down more on the bottom makes them come out more moist.
- Spinkle cheeses evenly over the top and bake for about 15 minutes, or untill cheese is melted and meatballs are done.
BAKED MACARONI AND CHEESE WITH MEATBALLS
When our boys were young, a very long time ago, I would let them choose a meal whenever my husband and I were going out for dinner. Their all time favourite was Kraft mac and cheese. This is the stay at home, family supper version.
Provided by Lorac
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°.
- Place meatballs on a foil lined baking sheet and bake 15-20 minutes or according to package directions.
- Cook macaroni according to package directions, drain.
- Add milk, cheese sauce packets and sour cream, stir to combine.
- Place meatballs in the bottom of an oven proof casserole, top with macaroni, cover with tomato slices sprinkled with parmesan.
- Bake uncovered 25-30 minutes.
Nutrition Facts : Calories 392.4, Fat 13.7, SaturatedFat 8.1, Cholesterol 37.1, Sodium 628.1, Carbohydrate 52.7, Fiber 1.9, Sugar 8, Protein 15.4
HOT AND CHEESY BAKED MEATBALLS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 3 to 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F.
- Add the arrabbiata sauce to a 12-inch cast-iron skillet and top with the peppers. Add the meatballs, then bake until the meatballs are cooked through, 18 to 20 minutes. Remove the meatballs from the oven, then turn the oven to the broiler setting.
- Sprinkle the crushed red pepper flakes over the meatballs, then lay a slice of mozzarella over the top of each meatball. Place under the broiler for 3 to 4 minutes to melt the cheese, watching closely so that nothing burns. Scatter over the torn basil.
- Serve with crusty bread and a dressed salad.
BAKED MACARONI WITH MEATBALLS
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- For the cheese sauce, place the milk and bay leaves into a pan and place over a medium heat. Heat the milk to scalding point (do not boil) and then remove from heat. Leave to infuse.
- In a clean saucepan, melt the butter over a medium heat, then stir in the flour and cook for three minutes. Be careful not to let the mixture turn brown.
- Remove the bay leaves from the milk mixture and add a little milk to the flour and butter mixture. Stir to combine the milk and flour paste over a low heat, then repeat the process, gradually adding milk and stirring in, until a smooth paste is formed.
- Add the rest of the milk and bring to boil, stirring all the time, then reduce the heat and simmer for three minutes.
- Remove the pan from the heat and add the cheese, mustard and season, to taste, with salt and freshly ground black pepper.
- For the meatballs, heat one tablespoon of the oil in a saucepan over a medium heat. Add the onion, garlic and oregano and fry until softened, then remove from heat and allow to cool.
- Place the onion mixture into a bowl and add the minced meat. Season well with salt and freshly ground black pepper, and mix together to combine.
- Roll the mince mixture into small 2.5cm/1in meatballs.
- Heat the remaining tablespoon of oil in a clean frying pan over a medium heat. Add the meatballs and fry, turning occasionally, until brown all over and completely cooked through.
- For the pasta, heat the oil in a large frying pan. Add the shallots and fry for two minutes to soften, then add the cooked pasta and stir well.
- Add the tomatoes and oregano and cook for 2-3 minutes, then add the meatballs and the cheese sauce. (You may need to add a little milk to loosen the cheese sauce.) The sauce should coat, not swamp, the macaroni.
- Transfer the macaroni and meatballs to either a large ovenproof dish or into 10cm/4in ramekins. Top with parmesan and place into the oven to bake for 15 minutes if using a large dish, 7-8 minutes if using the ramekins.
- Preheat the grill to its highest setting and place the dish or ramekins under the grill to melt and brown the cheese before serving.
BAKED THREE-CHEESE MACARONI
This legendary three-cheese mac and cheese is a must-have for big family events. My ultimate comfort food is a divine blend of cheddar, Gruyere and Parmesan cheeses. -Joan Sullivan, Gambrills, MD
Provided by Taste of Home
Categories Dinner Side Dishes
Time 50m
Yield 12 servings (3/4 cup each).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Cook macaroni in a 6-qt. stockpot according to package directions for al dente. Drain; return to pot., In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened., Remove from heat; stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add to macaroni, tossing to coat., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs with Parmesan cheese and melted butter; sprinkle over casserole. Bake, uncovered, 30-40 minutes or until bubbly and top is golden brown.
Nutrition Facts : Calories 487 calories, Fat 24g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 515mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 2g fiber), Protein 27g protein.
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