Macho Macaroni And Cheese Casserole Recipes

MACARONI AND CHEESE CASSEROLE

Steps:

• In a saucepan, heat milk over medium heat until bubbles form around the edge of pan. Remove from the heat; stir in the cheese and butter. Let stand for 1 minute. Stir until cheese is almost melted. Stir in bread crumbs. In a bowl, combine the macaroni, egg yolks, pimientos, parsley, onion and salt. Stir in cheese mixture; mix well. Beat egg whites until stiff peaks form; fold into macaroni mixture. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until puffed and lightly browned.

MACARONI AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl combine macaroni, processed cheese, mixed vegetables, mushroom soup, 1/2 of a soup can of water and sausage. Transfer to a 9x13 inch baking dish.
• Bake, covered with aluminum foil, for 20 to 25 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.

MILLION DOLLAR MACARONI & CHEESE CASSEROLE RECIPE - (4.1/5)

Steps:

• Cook pasta just until al dente according to package directions - don't overcook! Strain and rinse with cold water. Preheat oven to 350°F. Lightly grease a 9x13 baking dish. Set aside. Melt 4 tablespoons butter in a large skillet over medium heat then whisk in flour. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in milk. Whisk cornstarch into evaporated milk and gradually add to skillet followed by Dijon mustard and all remaining spices/seasonings. Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick). Remove from heat and whisk in sharp cheese until melted. Add pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing). Pour half of the macaroni and cheese into prepared baking dish. Layer macaroni evenly with provolone cheese followed by an even layer of sour cream. Pour remaining macaroni and cheese over sour cream and spread into an even layer. Sprinkle with 1 cup Parmesan cheese (or more to taste). Panko topping (optional): Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over macaroni and cheese. Bake 22 minutes or until bubbly and inside provolone is melted. If not topping with panko, broil until Parmesan is golden. Cool 10 minutes to set before serving. NOTES *You just need enough provolone to cover the 9x13 in a single layer. Typically 8 slices medium provolone or 6 large slices as pictured from Costco. **I find this pasta equally delicious without the panko topping as the Parmesan cheese topping bakes to golden perfection

MACARONI AND CHEESE CASSEROLE WITH MEATBALLS

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cut any large meatballs in half. Cook and drain pasta as directed on package.
• Meanwhile, in 2-quart saucepan, mix milk and sauce mix with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Stir in cheeses until melted. Stir in pasta and meatballs. Spoon into baking dish. In small bowl, mix butter, bread crumbs and onions; sprinkle over top.
• Bake uncovered 30 to 35 minutes or until bubbly and top is golden brown.

MACARONI & CHEESE CASSEROLE

Steps:

• liberally butter a 2 quart casserole dish.
• Alternate layering macaroni and cheese slices in the buttered casserole.
• Beat eggs, milk, salt and pepper.
• Pour mixture over macaroni and cheese.
• Mix cracker crumbs with melted butter.
• Add to top of casserole.
• Bake at 350 degrees for 45 minutes or until a knife comes out clean when inserted.

TWO-CHEESE MACARONI CASSEROLE

Steps:

• In a large saucepan, bring water and butter to a boil. Remove from the heat; carefully stir in the remaining ingredients. , Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 45 minutes. Uncover; bake 10 minutes longer or until bubbly and macaroni is tender.

EASY KRAFT MACARONI AND CHEESE CASSEROLE

Steps:

• Preheat over to 400°F. Make the Mac and Cheese as normal, but leave the noodles slightly uncooked still, that "1 more minute" point. While it is cooking fry the ground beef and leave it unseasoned or season as you like, I use a little Montreal Steak Seasoning. Mix the Mac and Cheese, ground beef and tomato soup together.
• Pour into a 9x13 baking dish, top with cheese and a light sprinkle of seasoning salt. I always put this on a cookie sheet, it bubbles over the tiniest amount sometimes.
• Put in oven and bake 20-30 minutes, or until cheese is completely melted and slightly golden. Cool for a few minutes, serve and enjoy!

MACHO MACARONI AND CHEESE CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• Fill a 10 (+) quart pan with water, heat to a boil, and place egg noodles in the pan to cook.
• Noodles should boil for no longer then 7 minutes.
• Break up and thoroughly brown the ground beef in a frying pan, remove the fat, and put the meat aside for the moment.
• In a medium sized saucepan, mix the Brown Gravy Mix with just enough water to form a paste.
• Gradually add the rest of the water to avoid clumping or lumps.
• Stir in Italian Seasoning Mix, Onion Powder and Garlic Powder.
• Place saucepan over a medium heat, stirring until the color and consistency of the contents change to a lovely rich brown color.
• Add the Meat and the Cheddar/ Monterey Jack Cheese into the Gravy.
• Drain the noodles, rinsing them in cool water.
• Shake off the excess water and place the noodles back into the large pan.
• Toss the noodles with the gravy, cheese, and meat mixture.
• Spray a 9" x 13" glass cake pan with Pam, or lightly grease the pan with margarine.
• Press down half of the noodles mixture into the cake pan and add a thin coating of Mexican cheese.
• Place down the other half of the noodles mixture, smoothing down the top with the other half of the Mexican cheese.
• Place the Limon Potato Chips between waxed paper and roll into crumbs.
• Sprinkle crumbs over top of casserole.
• Put Casserole into 375 degree oven for 35 minutes.