Mac Cheese Stroganoff Recipes

MAC & CHEESE BEEF STROGANOFF

Steps:

• » Cut beef into strips 1/4-inch thick, 1/2-inch wide, and 2-inch long, removing as much fat as possible.» Season flour with salt and pepper, and dredge beef in flour mixture.» In a large skillet, heat oil and 1 tbsp. butter over Medium-high heat until hot but not smoking.» Brown beef, in batches if necessary, transferring to a plate when done.» Lower temperature to Medium, and add remaining tbsp. butter to skillet.» Add onion and garlic to skillet, and sauté until softened, stirring regularly.» Add mushrooms to skillet, and cook, stirring occasionally, until mushrooms have given off their liquid and it has evaporated.» Add wine and broth to skillet, and bring to a boil.» Boil 3 minutes, then reduce heat to Low.» Return beef to pan with any juices from plate.» Cover pan and simmer 25 minutes, stirring occasionally.» While stroganoff is simmering, prepare macaroni & cheese with milk and margarine according to directions on the box, or use your favorite variation.» When macaroni & cheese is done, stir sour cream and
• Worcestershire sauce into the stroganoff.» Season stroganoff with salt and pepper to taste. Heat until almost at a boil.» Divide macaroni among serving plates, and top with stroganoff.» Sprinkle dishes with fresh chives, and serve.

STROGANOFF MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees.
• Spray an 8x8" baking dish with butter flavored Pam.
• In a medium saucepan, combine mushroom soup and Cheddar cheese.
• Cook over medium heat until cheese melts, stirring constantly.
• Remove from heat.
• Stir in mushrooms, sour cream, parsley flakes, and black pepper.
• Add macaroni.
• Mix well to combine.
• Pour mixture into prepared baking dish.
• Bake for 30 minutes.
• Place baking dish on a wire rack and let set for 5 minutes.

THE BEST STOVETOP MAC AND CHEESE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Reserve 1 cup cooking water, then drain.
• Melt the butter in the same pot over medium heat. Whisk in the flour, mustard powder and paprika; cook, whisking constantly, until smooth and slightly darker, about 1 minute. Slowly whisk in the milk and continue to cook, whisking occasionally, until the sauce thickens slightly and comes to a simmer, 7 to 8 minutes. Whisk in the cheddar, American cheese and cream cheese until melted and remove from heat.
• Add the pasta to the sauce; toss, adding some reserved cooking water as needed to loosen. Season with salt.

BLUE CHEESE STROGANOFF

Steps:

• In a small skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towel. In the same skillet, cook beef over medium heat until no longer pink. Combine bouillon and water; stir into skillet. Add peas. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until peas are tender., Meanwhile, in a small bowl, beat the cream cheese, blue cheese, flour, salt and pepper until smooth. Stir in milk. Gradually stir into beef mixture. Cook and stir for 2-3 minutes or until heated through. Serve over noodles; sprinkle with bacon.

CHEESY BEEF STROGANOFF

Steps:

• In a large skillet, cook beef over medium heat in oil until no longer pink. Add the mushrooms, salt and pepper. Combine soup and milk; add to skillet. Reduce heat; stir in sour cream. Cook 30 minutes longer (do not boil). , Add cheeses; heat for 5 minutes or until melted. Serve with noodles or rice.

MICHELLE'S ULTIMATE BEEF STROGANOFF CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a large dish.
• Season ground beef with salt, pepper, and garlic powder.
• Heat a large skillet over medium heat. Add seasoned beef; cook and stir until browned, 6 to 8 minutes. Add cream of mushroom soup, cream cheese, and milk; cook and stir until cream cheese melts and mixture is saucy, about 6 minutes.
• Pour mixture over noodles. Add carrots; stir until evenly combined.

CREAM CHEESE STEAK STROGANOFF

Steps:

• Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain and transfer to a serving bowl.
• Heat olive oil and butter together in a large frying pan; cook and stir mushrooms, onions, and garlic in the oil-butter mixture until mushrooms are tender, 5 to 10 minutes.
• Stir cream cheese, white wine, tomato paste, lemon juice, cornstarch, beef bouillon, parsley, seasoned salt, and paprika together in a bowl; add steak. Pour cream cheese mixture into frying pan with mushroom mixture; cook and gently stir mixture over low heat just until sauce is warmed and smooth, 5 to 10 minutes. Add enough milk to reach desired consistency.
• Pour sauce over pasta and toss to coat. Season with black pepper.

KRAFT CHEESY BEEF STROGANOFF

Steps:

• Heat oil in large skillet on medium-high heat. Add meat, mushrooms and onions; cook and stir 4 to 5 min. or until meat is browned and onions are tender.
• Add water and Macaroni to skillet. Bring to boil; cover. Simmer on medium-low heat 12 to 13 min. or until macaroni is tender and most of water is absorbed.
• Stir in Cheese Sauce; cook and stir 2 min. or until heated through. Add sour cream; stir until blended.