Macaroni Bolognese And Cheese Recipes

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MACARONI AND CHEESE BAKE



Macaroni and Cheese Bake image

This is a pretty simple recipe using cream of chicken soup that can be used when you have a large group to feed. I got it from my dad who feeds 8 people, and this does the job.

Provided by Bonneroo

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

Time 35m

Yield 10

Number Of Ingredients 5

2 (10.75 ounce) cans condensed cream of chicken soup
¾ cup milk
1 pound elbow macaroni
4 tomatoes, sliced
12 slices processed sharp Cheddar cheese

Steps:

  • 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.
  • Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, heat soup and milk over medium heat until simmering. Remove from heat and stir in macaroni. Pour macaroni mixture into 9x13 baking dish. Place a layer of tomatoes, then a layer of cheese slices over macaroni. Repeat.
  • Bake for 25 minutes or until cheese is golden and bubbly.

Nutrition Facts : Calories 316.2 calories, Carbohydrate 45.4 g, Cholesterol 14.3 mg, Fat 6.6 g, Fiber 2.6 g, Protein 17.1 g, SaturatedFat 2.2 g, Sodium 762.6 mg, Sugar 4.7 g

PASTA BOLOGNESE WITH CHEESE



Pasta Bolognese With Cheese image

If you like lasagna, you'll love this dish, and the addition of the red wine takes this over the top! (We're not wine drinkers, but it makes this dish "totally money", as my nephew would say.) Nary a single human being has crossed paths with it and NOT loved it. I like to cook the bacon and mushrooms separately first - and longer than stated below so that they brown and crisp up better, but the flavor will be the same if you follow the instructions as is. We just gotta have our carcinogens! ;)

Provided by Sandi From CA

Categories     Penne

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 20

2 tablespoons olive oil
1 onion, chopped
1 garlic clove, crushed
1 carrot, diced
2 celery ribs, chopped
4 slices bacon, finely chopped
5 button mushrooms, chopped
1 lb lean ground beef
1/2 cup red wine
1 tablespoon tomato paste
1 (7 ounce) can chopped tomatoes
1 sprig fresh thyme
2 cups dry penne pasta
1 1/4 cups milk
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup diced mozzarella cheese
4 tablespoons grated parmesan cheese
salt and pepper
fresh basil leaf (to garnish)

Steps:

  • Fry the onion, garlic, carrot and celery in the olive oil until softened.
  • Add the bacon and fry for 3-4 minutes.
  • Add the mushrooms, fry for 2 minutes, then fry the beef until brown.
  • Add the wine, tomato paste, 3 tablespoons water, tomatoes and the sprig of fresh thyme; bring to a boil; cover and simmer for 30 minutes.
  • Preheat the oven to 400 F; Cook the pasta.
  • Meanwhile, place the milk, butter and flour in a saucepan; heat gently, whisking until thickened.
  • Stir in the mozzarella and Parmesan cheeses and season.
  • Drain the pasta and stir into the cheese sauce; uncover the Bolognese sauce and boil rapidly for 2 minutes.
  • Spoon the sauce into a casserole; top with the pasta mixture and sprinkle with the remaining Parmesan.
  • Bake for 25 minutes or until golden; Garnish with basil and serve hot.

Nutrition Facts : Calories 509.2, Fat 26.2, SaturatedFat 11.2, Cholesterol 87.7, Sodium 364.7, Carbohydrate 38.4, Fiber 5.3, Sugar 3.2, Protein 26.8

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