Hearty Mac Casserole Food
HEARTY MAC & CHEESE
"Whether a cold winter night or rainy summer day, this is quick-and-easy comfort food at its very best!" And a great way to jazz up boxed macaroni mix. -Carol Wohlgemuth, Riding Mountain, Manitoba
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- Cook macaroni according to package directions; set cheese packet aside. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink and vegetables are tender; drain., Add the soup, water, ketchup, mustard and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 4 minutes., Drain macaroni; add to beef mixture. Add the corn, cheese, contents of reserved cheese packet, butter and milk. Cook and stir until cheese and butter are melted.
Nutrition Facts : Calories 480 calories, Fat 24g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 1253mg sodium, Carbohydrate 39g carbohydrate (12g sugars, Fiber 2g fiber), Protein 25g protein.
HEARTY MAC CASSEROLE
Cut-up OSCAR MAYER Wieners and chopped tomatoes add hearty appeal to a classic mac and cheese casserole.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Cut 1/2 lb. VELVEETA into 1/2-inch cubes; place in large saucepan. Stir in milk. Cook on low heat 8 min. or until VELVEETA is completely melted, stirring frequently. Add macaroni, weiners and tomatoes; mix lightly.
- Spoon into 11x7-inch baking dish sprayed with cooking spray.
- Bake 35 min. Slice remaining VELVEETA; place on top of casserole. Bake 5 min. or until VELVEETA begins to melt.
Nutrition Facts : Calories 330, Fat 20 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 970 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 6 g, Protein 14 g
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- Preheat the oven to 350°. In a large pot of boiling salted water, cook the macaroni until al dente. Drain well and transfer the macaroni to a bowl. Add a drizzle of olive oil and toss well.
- Meanwhile, in a large, deep skillet, heat the 3 tablespoons of olive oil. Add the onion and bell pepper and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the ground beef and cumin and cook over high heat, stirring occasionally, until the meat is browned and any liquid has evaporated, about 8 minutes. Add the flour and cook until no floury taste remains. Stir in the tomatoes and stock and simmer until thickened, scraping up any browned bits from the bottom of the pan, about 3 minutes.
- Remove from the heat and stir in the macaroni, cream, parsley and 1 cup of the cheddar cheese. Season with salt and pepper.
- Transfer the mixture to a large ceramic baking dish about 2 inches deep. Sprinkle the remaining 1 cup of cheese and panko on top. Bake for about 15 minutes, until the casserole is bubbling and the cheese is melted. Let stand for 5 minutes. Scatter the scallions on top and serve.
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