Florida Pinks Macaroni Bake Recipes

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BAKED MACARONI- FILIPINO STYLE



Baked Macaroni- Filipino Style image

This Cheesy Baked Macaroni is made meatier and comes with that hint of sweetness that has become a Filipino pasta trademark! With a streamlined process that makes it a breeze to prepare, making it a perfect dish for get-togethers, picnics, and potlucks.

Provided by Bebs

Categories     Dinner     Side Dish

Time 40m

Number Of Ingredients 16

2 tablespoon oil
4-5 pieces hotdogs (cut into diagonal slices)
2 tablespoon butter
2 cloves garlic (minced)
1 medium yellow onion (chopped finely)
1 big red bell pepper
500 grams lean ground beef
500 grams elbow macaroni
4 cups spaghetti sauce (sweet-style )
2 teaspoons salt
½ teaspoon ground pepper
1 1/2 cups water (adjust if needed)
3 tablespoon butter
3 tablespoon flour
2 cups milk
2 cup processed cheese or quickmelt cheese (grated )

Steps:

  • In a saucepan, melt butter over low heat. Add the flour and stir until well mixed. Gradually add milk while stirring constantly to prevent lumps from forming.
  • Once all the milk is added and sauce starts to thicken, add 1cup grated cheese. Stir again until it becomes smooth and no more lumps are visible. Remove from heat and set aside.
  • In a large pot, heat oil over medium heat and stir-fry slices of hotdogs until cooked then remove from oil and set aside.
  • Add butter to the remaining oil in the pot. Saute onion, garlic, and red bell pepper until onions are limp and aromatic. Add ground beef. Break the lumps with a wooden spoon and cook until no longer pink.
  • Add the uncooked macaroni and mix. Cook for a minute or two.
  • Pour in spaghetti sauce and season with salt and pepper. And cook for another minute or two, stirring frequently.
  • Pour in the water and mix well. Cover the pot and cook for 5 minutes or until pasta is almost al dente. It will finish cooking in the oven. Season as needed and add the cooked hotdogs and mix.
  • Transfer the content of the pot to a baking dish and pour the cheese sauce on top. Then top with remaining grated cheese.
  • Bake on a preheated oven at 180°C for 15 minutes.

Nutrition Facts : Calories 608 kcal, Carbohydrate 61 g, Protein 33 g, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 93 mg, Sodium 1572 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

BAKED MACARONI WITH CHEESE TOPPING



Baked Macaroni with Cheese Topping image

Baked Macaroni with cheese topping is hearty and tasty. This Filipino-style pasta dish is perfect for serving a large crowd and sure to be a hit!.

Provided by Lalaine Manalo

Categories     Main Entree

Time 2h20m

Number Of Ingredients 22

1 package (16 ounces) small elbow macaroni
1 tablespoon canola oil
3 Filipino-style hotdogs, sliced diagonally
1 onion, peeled and diced
4 cloves garlic, peeled and minced
1/2 green bell pepper, seeded and chopped
1/2 red bell pepper, seeded and chopped
1 1/2 pounds ground beef
2 cups tomato sauce
1/2 cup tomato paste
1 cup banana ketchup, preferably sweet and spicy
1 cup beef broth
1 teaspoon sugar
1/2 teaspoon Italian seasoning
salt and pepper to taste
1/3 cup butter
1/4 cup flour
3 cups milk
16 ounces Eden Cheese (or any quick-melting cheese), cubed
1 cup cheddar cheese, shredded
1/4 teaspoon ground nutmeg
salt and pepper to taste

Steps:

  • In a large pot over medium heat, bring about 4 quarts salted water to a boil. Add macaroni and cook 1 to 2 minutes less than package's directions. Rinse under cold running water and drain well.

Nutrition Facts : Calories 967 kcal, Carbohydrate 73 g, Protein 44 g, Fat 56 g, SaturatedFat 28 g, Cholesterol 169 mg, Sodium 2153 mg, Fiber 4 g, Sugar 20 g, ServingSize 1 serving

SPICY BAKED MACARONI



Spicy Baked Macaroni image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 15

Salt
1 pound elbow macaroni pasta
3 tablespoons extra-virgin olive oil
1/2 pound assorted mushrooms, quartered
1 onion, chopped
2 cloves garlic, chopped
1 (14.5-ounce) can diced tomatoes
1 (10-ounce) package frozen spinach, thawed and drained of excess liquid
1/2 teaspoon red pepper flakes
1/2 cups bread crumbs
1/4 cup grated Parmesan, plus 1/3 cup
1/4 cup Romano, plus 1/3 cup
2 tablespoons butter, softened, plus 2 tablespoons
12 ounces mozzarella cubed (about 2 cups)
1/4 teaspoon freshly ground nutmeg

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
  • In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onion is golden, about 7 minutes. Add the tomatoes, spinach, and red pepper flakes. Stir to combine and cook until heated through, about 5 minutes.
  • In a small bowl, mix together the bread crumbs, 1/4 cup Parmesan, and 1/4 cup Romano. Spread the softened butter in a 9 by 13-inch glass baking dish and sprinkle half of the bread crumb mixture inside the dish to coat.
  • In a large bowl combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the prepared baking dish, top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown, about 30 to 40 minutes.

MIAMI-STYLE MACARONI & CHEESE



Miami-Style Macaroni & Cheese image

Wondering how to make Miami-style mac and cheese? Get some boiled ham and shredded cheddar and we'll tell you all about it.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 9

1/4 cup (1/2 stick) butter or margarine, divided
2 cloves garlic, minced
1/4 cup flour
2 cups milk
1/2 lb. (8 oz.) VELVEETA®, cut up
2 cups (8 oz.) elbow macaroni, cooked, drained
1 pkg. (6 oz.) OSCAR MAYER Boiled Ham, chopped
1/2 cup KRAFT Shredded Cheddar Cheese
2 Tbsp. seasoned dry bread crumbs

Steps:

  • Preheat oven to 350°F. Melt 3 Tbsp. of the butter in large saucepan on low heat. Add garlic; cook 1 min. or until tender, stirring constantly. Add flour; cook and stir 1 min. Gradually add milk, stirring until well blended; cook until thickened, stirring constantly. Add VELVEETA; cook until melted, stirring frequently. Add the macaroni and ham; mix lightly.
  • Pour into 1-1/2-qt. baking dish; sprinkle with the shredded cheese. Set aside. Melt remaining 1 Tbsp. butter; mix with the bread crumbs. Sprinkle over macaroni mixture.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 430, Fat 22 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 75 mg, Sodium 1150 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 9 g, Protein 20 g

MEATY MACARONI BAKE



Meaty Macaroni Bake image

We go to lots of rodeos. This is an ideal casserole to make in the morning and pop into the oven when we get home.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6-8 servings.

Number Of Ingredients 17

1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
1 jar (14 ounces) spaghetti sauce
1 cup water
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs, lightly beaten
1/4 cup canola oil
1 package (7 ounces) elbow macaroni, cooked and drained
2 cans (4 ounces each) mushroom stems and pieces, drained
1 cup shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup soft bread crumbs
Additional mozzarella cheese, optional

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the spaghetti sauce, water, tomato sauce, tomato paste, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In a large bowl, combine the eggs, oil, macaroni, mushrooms, cheeses and bread crumbs. Spoon into a 3-qt. baking dish. Top with meat mixture. , Bake, uncovered, at 350° for 30 minutes. Sprinkle with additional mozzarella cheese if desired. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 441 calories, Fat 21g fat (7g saturated fat), Cholesterol 106mg cholesterol, Sodium 810mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 4g fiber), Protein 28g protein.

PIZZA MACARONI BAKE



Pizza Macaroni Bake image

What do you get when you combine macaroni and cheese with pizza fixings? This hearty, family-pleasing casserole! It's so easy and so tasty. -Nancy Porterfield, Gap Mills, West Virginia

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 9

1 package (7-1/4 ounces) macaroni and cheese dinner mix
6 cups water
1 pound ground beef
1 medium onion, chopped
1 small green pepper, chopped
1 cup shredded cheddar cheese
1 jar (14 ounces) pizza sauce
1 package (3-1/2 ounces) sliced pepperoni
1 cup shredded part-skim mozzarella cheese

Steps:

  • Set the cheese packet from dinner mix aside. In a saucepan, bring water to a boil. Add macaroni; cook for 8-10 minutes or until tender. , Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Drain macaroni; stir in the contents of cheese packet. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheddar cheese. Top with the beef mixture, pizza sauce, pepperoni and mozzarella cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Nutrition Facts : Calories 376 calories, Fat 20g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 827mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 2g fiber), Protein 23g protein.

PIZZA MACARONI BAKE



Pizza Macaroni Bake image

I found this in an issue of Reminisce magazine. It was in the Cooking For 2 section, but I just double it. Also should work with other ground meats, such as beef or turkey.

Provided by an80slady6886

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

1/2 lb bulk pork sausage
1/4 cup chopped green pepper
2 tablespoons chopped onions
1/2 cup elbow macaroni, cooked and drained
1 (8 ounce) can tomato sauce
4 tablespoons grated parmesan cheese, divided
2 tablespoons water
1/4 teaspoon dried oregano
1 dash pepper

Steps:

  • In a skillet cook sausage, green pepper and onion over medium heat until meat is no longer pink, drain.
  • Stir in the cooked macaroni, tomato sauce, 2 T Parmesan cheese, water, oregano, and pepper.
  • Transfer to a lightly greased 1-qt. (or larger) baking dish. Sprinkle with remaining cheese. Cover and bake for 25-30 minutes or until liquyid is absorbed and casserole is heated through.
  • Use larger casserole dish for 4 servings, etc.

EASY PIZZA MACARONI BAKE



Easy Pizza Macaroni Bake image

What do you get when you combine macaroni and cheese with pizza fixings? An easy recipe when you have boxed mac and cheese. My kids' two favorite comfort foods combined.

Provided by BOBINIOWA

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 55m

Yield 6

Number Of Ingredients 11

2 (7.25 ounce) packages macaroni and cheese dinner mix (such as Kraft®)
6 cups water
1 cup shredded Cheddar cheese
1 pound ground beef
1 onion, chopped
1 small green bell pepper, chopped
1 (14 ounce) jar pizza sauce
1 (3.25 ounce) package sliced pepperoni
1 cup shredded part-skim mozzarella cheese
½ teaspoon dried oregano
½ teaspoon dried basil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Reserving cheese packets, cook macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer macaroni to the prepared baking dish. Sprinkle one reserved cheese packet over macaroni and top with Cheddar cheese.
  • Heat a large skillet over medium-high heat. Cook and stir beef, onion, and bell pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir remaining reserved cheese packet into beef; spread beef mixture over macaroni.
  • Pour pizza sauce over beef mixture and top with pepperoni slices and mozzarella cheese. Sprinkle oregano and basil over cheese.
  • Bake in the preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes.

Nutrition Facts : Calories 628.4 calories, Carbohydrate 55.3 g, Cholesterol 104.8 mg, Fat 27.7 g, Fiber 3.1 g, Protein 37.8 g, SaturatedFat 13 g, Sodium 1434.9 mg, Sugar 10.2 g

FLORIDA PINKS & MACARONI BAKE



Florida Pinks & Macaroni Bake image

Tender and sweet, pink shrimp make up the majority of Florida's wild-caught shrimp and are harvested in the Gulf and southern waters of Florida. Pink shrimp found in the southern Florida waters have light pink shells with a pearl-like texture and some have a distinguishing pink dot on the head. Those found along the northern Gulf coast may have lemon-yellow or brownish shells. When cooked, the shells turn a deeper shade of pink. The meat is white with pink skin tones, firm texture and mild flavor. Florida pinks, or gulf shrimp as they are sometimes called, are the largest Gulf species and can reach 11 inches and can live up to 24 months. The peak harvest season is in the spring (March through May) and the fall (October through December) however they are available fresh and frozen year round. Their feeding ground in the clean coral sand off the west coast of Florida gives them their distinctive color and a sweet, creamy flavor that makes them a favorite with chefs and shrimp lovers world wide.

Provided by Douglas Poe

Categories     Weeknight

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 19

3 cups dried macaroni
1 tablespoon olive oil, divided
1 teaspoon salt
6 tablespoons butter, plus extra for greasing
1 cup fennel, chopped
1 1/2 cups sliced mushrooms
1/2 cup green onion, sliced
1/2 lb cooked shrimp, peeled and deveined
1 pinch cayenne pepper
2 cups bechamel sauce
2/3 cup parmesan cheese, grated
1 large tomatoes, sliced thin
1 tablespoon fresh basil
salt and pepper
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 teaspoon salt
1/4 teaspoon nutmeg, freshly grated

Steps:

  • Add salt to a saucepan of water and bring to a boil.
  • Add the pasta and 1 tablespoon olive oil and cook until tender, but still firm to the bite.
  • Drain and return to the pan.
  • Add 2 tablespoons of butter to the pasta. Cover and shake the pan, keep warm.
  • Melt the remaining butter in a sauté pan over medium high heat.
  • Sauté the fennel for 3-4 minutes or until tender.
  • Stir in the mushrooms and sauté for another 2 minutes, add in the shrimp, then remove the pan from the heat.
  • Stir in the cayenne pepper and Béchamel sauce to the shrimp mixture.
  • Pour macaroni into a greased baking dish and pour shrimp mixture over pasta and stir together.
  • Sprinkle top with Parmesan cheese over the mixture and arrange the tomato slices around the edge.
  • Brush the tomatoes with remaining olive oil and sprinkle basil over the top.
  • Bake in a preheated oven at 350 degrees for 30 minutes or until golden brown.
  • Béchamel sauce:.
  • In a medium saucepan, heat the butter over medium heat until melted.
  • Add the flour and stir until smooth.
  • Cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.
  • Meanwhile, heat the milk in a separate pan until just about to boil.
  • Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
  • Bring to a boil and cook 10 minutes, stirring constantly, then remove from heat.
  • Season with salt and nutmeg, and set aside until ready to use.

Nutrition Facts : Calories 807.7, Fat 41, SaturatedFat 22.9, Cholesterol 220, Sodium 2263.8, Carbohydrate 74.1, Fiber 4.5, Sugar 4.3, Protein 36

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