Million Dollar Macaroni Cheese Casserole Recipe 415

MILLION DOLLAR MAC AND CHEESE

Steps:

• Preheat oven to 375 degrees.
• Bring a large pot of water to a rolling boil. Cook pasta for one minute less than package directions state. Drain.
• While macaroni is cooking, melt 3 tablespoons of butter in a medium sized pot and add the flour. Cook, whisking constantly, over medium heat for 1 minute.
• Continue whisking and slowly pour in the milk and cream. Cook over medium heat for another 2 minutes until thickened and smooth.
• Remove from the heat and stir in the cheddar, salt, and pepper. Continue stirring until smooth and creamy.
• Add the cooked macaroni to the cheese sauce and stir to coat.
• Taste and season with additional salt and pepper, if needed.
• Pour melted butter into the bottom of a 2 quart baking dish. Spoon half of the macaroni and cheese over the top.
• Spread the sour cream over the macaroni and cheese. Sprinkle with the Havarti and gruyere.
• Spoon remaining macaroni and cheese over the top.
• Stir together the Panko, melted butter, garlic salt, and parsley to make the bread crumb topping. Sprinkle over the macaroni and cheese.
• Bake for 25 minutes or until the sauce is bubbly and the top is as browned as you'd like.
• Serve immediately.

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

MILLION DOLLAR MACARONI AND CHEESE CASSEROLE (VIDEO)

Steps:

• Cook pasta just until al dente according to package directions - don't overcook! Strain and rinse with cold water.
• Preheat oven to 350 degrees 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 25-30 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.

MILLION DOLLAR ITALIAN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Bring water to boil, add salt and pasta and cook per directions.
• Use 2 T of butter and grease a 9 x 12 baking dish.
• Dice green pepper and onion.
• Slice mushrooms.
• Heat 2 T of garlic oil and saute on medium heat bell pepper, onion, and mushrooms 3-4 minutes.
• Drain pasta and set aside.
• Add ground sirloin, crumbling as you add. Add salt & pepper, breaking up beef into small bites. Remain cooking until beef is no longer pink, drain excess gease.
• Add jar of pasta sauce and heat through.
• While meat sauce is cooking, add softened cream cheese, sour cream, and cottage cheese to a medium size mixing bowl.
• Using a hand mixer or immersion blender, mix 3 ingredients until well blended.
• Layer 1/2 pasta into baking dish, add blended cheese mixture and smooth evenly over pasta.
• Evenly add remaining pasta followed by red meat sauce.
• Cover dish with foil and bake 20 minutes. (I spray oil my foil so it doesn't stick).
• Remove foil and add grated cheese on top.
• Return to oven for 10-15 minutes until cheese has melted well.
• Rest for 5 minutes before serving.

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.

MILLION DOLLAR CASSEROLE (SPAGHETTI CASSEROLE) RECIPE

Steps:

• Preheat oven to 350 degrees.
• Cook noodles as directed on the package.
• While your noodles are boiling, mix together the cream cheese, sour cream, and cottage cheese in a medium-sized bowl until smooth (there might be a couple of bumps from the cottage cheese, but make sure it's all mixed together well).
• Place ground beef in a large skillet and brown until completely cooked through. Drain grease well.
• Pour spaghetti sauce over the meat and mix well.
• Spray a 9 x 13 inch pan with cooking spray.
• Layer half of the cooked noodles in the bottom of the dish. Pour the creamy cheese mixture on top of the noodles and spread it around evenly. Next, add the rest of the noodles on top of the cheese mix layer and spread the noodles out to cover the pan. Then, slice up the butter and place it on top of the noodles throughout the pan.
• Once the noodle and cheese layers have been put together, pour the red meat sauce on top and cover the noodles completely.
• Cook it uncovered for 30 minutes at 350 degrees. Once the 30 minutes is up, take the casserole out of the oven and cover the whole thing with cheddar cheese. Then return it back to the oven to cook for another 15 minutes.

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.

MILLION DOLLAR CASSEROLE

Steps:

• Cook 1 lb. elbow macaroni and lay half in a 9x13 baking dish.
• Spread the above mixture evenly over the macaroni.
• Layer on the rest of the pasta and pour on 28 oz. Ragu Traditional Spaghetti Sauce. Top with Mozzarella Cheese.
• Refrigerate overnight and take out 4 hours before baking at 350 for 45 minutes.