Fall Macaroni Casserole Recipes

EASY MACARONI CASSEROLE

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.

MACARONI AND BEEF CASSEROLE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Fill a pasta pot with cold water and set on a burner over medium-high heat. When the pasta water comes to a boil, salt the water , stir and taste. It should taste like the sea. Undersalted? Add more. Oversalted? Pour out some water and add fresh water until you get the right balance.
• While the water is coming to a boil, heat a large skillet over medium heat. Add the olive oil, onion, bell pepper, and celery. Season with a pinch of salt and pepper and cook, stirring, for about 3 to 4 minutes, until tender.
• Add tomato paste and stir to incorporate into the vegetables, for 1 to 2 minutes. Add the garlic and cook for 1 minute longer.
• Add the ground beef and season with another pinch of salt and pepper. Cook, stirring and breaking up the meat, until no longer pink.
• Add the spaghetti sauce. Bring to a simmer. Simmer for 5 minutes.
• Pour pasta into boiling salted water gradually while stirring the water. When the water returns to a boil, begin the cooking time as directed by the packaging for al dente doneness. Drain.
• Add pasta to meat sauce. Stir to blend.
• Transfer half of the mixture to a 2 1/2- to 3-quart baking dish and top with half of the cheese. Add remaining mixture and top with remaining cheese.
• Bake for 20 to 25 minutes, until cheese is melted and the mixture is bubbly.

FALL MACARONI CASSEROLE

Steps:

• 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. Drain and set aside.
• Heat olive oil in a pan over medium heat. Add sausage and sear for 1 minute. Add onion, then garlic; cook and stir until starting to brown, 3 to 5 minutes. Stir in apples and cook until browned, about 2 minutes. Add dandelion greens and cook until wilted, about 3 minutes.
• Combine sausage mixture with macaroni and Asiago cheese in a serving dish. Top with Parmesan cheese.

HARVEST MOON MACARONI

Steps:

• Bring water to a boil, season with salt and cook macaroni to al dente.
• Preheat broiler and place rack in middle of the oven.
• Heat the extra-virgin olive oil in a sauce pot over medium heat, saute onions and garlic until soft, 6 to 7 minutes and stir in the thyme.
• Scoot onions off to side of pan and melt butter, whisk flour into butter and combine whisk 1 minute then whisk in stock and milk, season sauce with salt, pepper and nutmeg, and cook until thickened, about 3 to 4 minutes.
• Stir in butternut squash and a few dashes hot sauce. Reduce heat. When sauce comes to a bubble, stir in Parmigiano. Combine the sauce and macaroni, transfer to a flameproof casserole dish and top with shredded yellow Cheddar, chopped parsley and paprika. Brown the macaroni under broiler, 4 to 5 minutes until brown and bubbly.

SAVORY BEEF AND MACARONI CASSEROLE

Steps:

• Prepare Macaroni according to package directions. Brown ground beef with celery and onion. Sprinkle flour over cooked beef mixture. Stir to blend. Gradually add milk, soy sauce and basil. Bring to boil. Stir in cheese until melted. Combine macaroni, meat mixture and peas. pour into casserole dish. Bake at 350 degrees for 35 minutes.

FOUR CHEESE MACARONI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish.
• Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.
• Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole.
• Bake in preheated oven for 15 to 25 minutes.

CREAMY MACARONI CASSEROLE

Steps:

• Set oven to 350 degrees F.
• Butter a 13 x 9" baking dish.
• Cook the macaroni in a large saucepan of boiling salted water until tender-firm (don't overcook) drain pasta.
• Transfer to a large bowl; add in 5 ounces of cubed cheese; mix until the cheese is melted and well blended.
• In another bowl combine the flour, salt, mustard, black pepper, cayenne and nutmeg until well blended; gradually whisk in the half and half, whipping cream and sour cream, then whisk in the eggs and Worcestershire sauce.
• Pour over the macaroni; stir to blend.
• Transfer to prepared baking pan then spread evenly.
• Sprinkle with the grated cheese.
• Bake the macaroni until just set around edges but sauce is still liquid in the center (about 25 minutes, do not over bake).
• Remove from oven let stand for 10 minutes to thicken slightly (sauce will be creamy but will thicken up).

GROUND BEEF MACARONI CASSEROLE

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.

MACARONI CASSEROLE

Steps:

• Heat oven to 425ºF.
• Spread tomatoes onto one side of parchment-covered rimmed baking sheet; spread bacon onto other side. Bake 15 min. or until bacon is crisp and tomatoes are roasted.
• Meanwhile, cook pasta as directed on package, omitting salt. While pasta is cooking, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. Whisk in flour; cook and stir 1 min. Gradually whisk in milk; cook and stir 3 to 5 min. or until thickened. Add 1-1/2 cups shredded cheese and 1/4 cup Parmesan; cook and stir 1 to 2 min. or until shredded cheese is melted. Remove from heat.
• Drain bacon on paper towels; drain pasta in colander. Add both to cheese sauce along with the tomatoes and basil; mix well. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining cheeses.
• Bake 15 min. or until heated through.