Layered Mac N Cheese Italiano Recipes

LAYERED MAC AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350F convection bake.
• In batches, pulse spinach in food processor until coarsely chopped.
• Place chopped spinach in a pot, cook over medium-low heat until wilted.
• Place spinach in small mixing bowl, set aside.
• Boil a pot of water, cook macaroni as directed.
• At the same time, melt butter for cheese sauce in a pan.
• Add flour, white pepper, mustard powder, cayenne, and nutmeg to butter, fry briefly to toast flour.
• Mix in milk a bit at a time, mixing thoroughly to avoid lumps.
• Continue to heat sauce until thickened slightly, stirring regularly.
• Add cheese to sauce, stir until melted.
• Add 1/2 cup of cheese sauce to spinach, add the rest to cooked macaroni.
• Add cheese and bread crumbs to spinach.
• Dice ham.
• Mix together butter and bread crumbs for topping, then mix in cheese.
• Grease a 13x9 pan. Pour in one third of the macaroni and cheese. Layer diced ham on top. Cover with another third of the macaroni. Spread out spinach layer on top. Cover with remaining macaroni. Sprinkle topping over all.
• Bake uncovered for 35 minutes.

DELILAH'S 7 CHEESE MAC AND CHEESE

Steps:

• Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.
• Whisk the eggs in a large bowl until frothy.
• Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.
• Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.
• Serve hot.

LAYERED MACARONI AND CHEESE

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.

ITALIAN-STYLE MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees F.
• Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish.
• Melt butter in a medium bowl on low power in the microwave. Add bread crumbs to bowl and toss to combine with butter. Sprinkle bread crumb mixture over top of macaroni and cheese. Place in oven and bake for 10 to 15 minutes, or until browned on top.

ITALIAN MAC-N-CHEESE

Steps:

• Bring a large pot of water to a boil. Salt water and cook pasta to a chewy al dente, about 8 minutes.
• In a nonstick skillet, brown and crumble the sausage. Drain cooked crumbles on paper towel lined plate. Return pan to heat and add extra-virgin olive oil, butter, garlic and mushrooms. Season liberally with salt and pepper. Saute 3 to 5 minutes, until mushrooms are lightly golden.
• Preheat broiler to high.
• To mushrooms, add flour and stir, cooking 2 minutes. Whisk in stock, then stir in cream. Bring cream to a bubble, then stir in 2 cups of 4 cheese blend. When cheese has melted into sauce, add tomatoes. When sauce comes to a bubble, remove from heat and adjust seasonings, adding hot sauce if desired.
• Combine cheese sauce with sausage and pasta, transfer to flameproof baking dish, casserole or flameproof serving platter. Sprinkle remaining 1/2 cup of 4 cheese blend and the grated Parmesan over the top and brown under hot broiler.

CLASSIC MACARONI AND CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all.
• Bake, uncovered, for one hour, or until top is golden brown.

MOM'S FAVORITE BAKED MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a medium saucepan over medium heat. Saute onion for 2 minutes. Stir in flour and cook 1 minute, stirring constantly. Stir in milk, salt, mustard and pepper; cook, stirring frequently, until mixture boils and thickens.
• Meanwhile, bring a pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• To the milk mixture add the Cheddar and American cheeses; stir until cheese melts. Combine macaroni and cheese sauce in a 2 quart baking dish; mix well.
• Bake in preheated oven for 30 minutes, or until hot and bubbly. Let cool 10 minutes before serving.

ITALIAN MAC & CHEESE

Steps:

• Preheat oven to 350°F
• Bring one large pot of water to a rolling boil.
• Add whole box of shells and a pinch of salt to boiling water, cover and switch to low heat.
• Spray oven safe dish with cooking spray.
• Put milk, one bag of cheese,a few dashes of pepper, the butter and a pinch of salt in the dish; mix well.
• When noodles are still firm, but partially cooked drain them and add them to the bowl of milk and other mixed ingredients.
• Stir together coating noodles in cheese mixture.
• Cook for 20 minutes.
• Add second bag of cheese and stir.
• Top with breadcrumbs and cook for 15 more minutes or until golden brown at the edges.

ITALIAN THREE-CHEESE MACARONI

Steps:

• Cook macaroni according to package directions., Meanwhile, preheat oven to 350°. In a small saucepan, melt butter. Stir in flour, Italian seasoning, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from the heat; stir in cheddar and Parmesan cheeses until melted. Drain macaroni., Spread 1 cup cheese sauce in a greased 13x9-in. baking pan. Layer with half of macaroni, tomatoes and cheese sauce. Repeat layers. Sprinkle with mozzarella cheese. Combine bread crumbs and butter; sprinkle over top., Cover and bake 40 minutes. Uncover and bake 10-15 minutes longer or until golden brown and bubbly. Let stand 5 minutes before serving.

LAYERED MACARONI CASSEROLE

Steps:

• In a nonstick skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the tomatoes, tomato paste, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Meanwhile, cook macaroni according to package directions; drain. Add cottage cheese., In a 13x9-in. baking dish coated with cooking spray, layer 1 cup meat sauce, a third of the macaroni mixture and a third of the cheddar cheese. Repeat layers twice. Top with remaining meat sauce. , Combine topping ingredients; sprinkle over sauce. Bake, uncovered, at 325° for 40-45 minutes. Let stand for 10 minutes before serving.

LAYERED MAC 'N CHEESE WITH GROUND BEEF

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.

OLD FASHIONED MAC AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prepare the elbow macaroni according to package directions.
• Meanwhile, melt the butter in a small saucepan over medium high heat. Stir in the flour until a cream colored paste forms. Then pour in the milk and stir constantly until this comes to a hard boil, then stir for 1 more minute. Remove from heat and set aside.
• When the macaroni is cooked, spread 1/2 of it into the bottom of a lightly greased 9x13-inch baking dish. Then layer 1/2 of the grated onion, 1/2 of the salt and pepper and 1/2 of each of the cheeses. Repeat this one more time: macaroni, onion, salt and pepper and cheeses, and then pour the reserved white sauce over all. Top off with small pats of butter to taste.
• Cover and bake at 350 degrees F (175 degrees C) for 45 minutes.

CHILI MACARONI CASSEROLE

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.

'GOT SOME CRUST' MACARONI AND CHEESE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch glass baking dish.
• 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 and mix with half of the butter.
• While the macaroni is boiling, melt the remaining butter in a saucepan over medium heat. Stir in the onions, and cook until the onions begin to soften, about 3 minutes. Stir in the flour, and cook 5 minutes longer. Add the milk and bring to a simmer, stirring frequently. Cook and stir until the milk has thickened, about 10 minutes. Once thick and smooth, stir in the salt, white pepper, Worcestershire sauce, hot pepper sauce, mustard, 2 cups of Cheddar cheese, and 1/4 cup of Parmesan cheese. Stir until the cheeses have melted, then stir in the macaroni until evenly coated. Scrape into the prepared baking dish, and smooth the top. Toss the remaining 1 cup Cheddar cheese and 1/4 cup Parmesan cheese with the dry bread crumbs in a mixing bowl. Sprinkle evenly over the top of the macaroni.
• Bake in the preheated oven until the macaroni is hot and the crust is golden brown, about 30 minutes.

LAYERED MAC 'N CHEESE ITALIANO

Steps:

• In small saucepan over medium heat, whisk together ricotta cheese, light cream cheese, broth, parmesan cheese and seasonings; heat until cream cheese melts and mixture is smooth, stirring frequently.
• DO NOT BOIL.
• Heat oven to 375°F.
• Meanwhile, cook pasta according to package directions; drain.
• Heat spaghetti sauce.
• Toss hot pasta and ricotta sauce; spread into 13x9x2 inch baking dish.
• Spoon spaghetti sauce over top, covering pasta completely; sprinkle with mozzarella cheese.
• Bake, uncovered, 10 minutes or until cheese melts.