JOHN LEGEND'S MACARONI AND CHEESE
When musician John Legend visited Martha Stewart, he shared this recipe for his favorite Southern comfort food. Learn how to make the singer's delicious, creamy macaroni and cheese at home.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
- In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.
- Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.
LAYERED MAC 'N CHEESE WITH GROUND BEEF
You can use penne or rotini pasta in place of the elbow macaroni if you would like. Also, use Swiss cheese and a dash of ground nutmeg in place of the cheddar cheese to bring a whole new flavor to this dish. This recipe is from Pillsbury.
Provided by CookingONTheSide
Categories Cheese
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Spray 2 quart casserole with cooking spray.
- Cook and drain macaroni as directed on package.
- Meanwhile, in 10-inch skillet, cook beef and garlic, 1/2 t of the salt and 1/4 t pepper over medium-high heat 5-7 minutes, stirring occasionally, until beef is thoroughly cooked; drain, if desired.
- In 2-quart saucepan, melt butter over medium heat.
- Stir in flour, cook 1 minute, stirring constantly, until bubbly.
- Stir in milk, cook 5-6 minutes, stirring constantly, until mixture thickens slightly.
- Stir remaining 1/2 t salt, the nutmeg and cayenne.
- Remove from heat; stir in cheese.
- Fold in macaroni.
- Spoon 1/3 of the macaroni mixture (about 1 1/3 cups) into casserole; top with half of the beef (about 1 1/2 cups).
- Layer with another 1/3 of the macaroni mixture, remaining beef and remaining macaroni mixture.
- Top with bread crumbs.
- Bake uncovered 25-30 minutes or until bread crumbs are golden brown.
Nutrition Facts : Calories 654, Fat 38.5, SaturatedFat 22.3, Cholesterol 143.1, Sodium 558.1, Carbohydrate 37.6, Fiber 1.4, Sugar 1.3, Protein 38
LAYERED MAC AND CHEESE CASSEROLE
With spinach, ham, and cheddar. Also good with shells or fusilli, just substitute equal weights of pasta.
Provided by Space Burger Steve
Categories < 4 Hours
Time 1h20m
Yield 1 pan of food, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350F convection bake.
- In batches, pulse spinach in food processor until coarsely chopped.
- Place chopped spinach in a pot, cook over medium-low heat until wilted.
- Place spinach in small mixing bowl, set aside.
- Boil a pot of water, cook macaroni as directed.
- At the same time, melt butter for cheese sauce in a pan.
- Add flour, white pepper, mustard powder, cayenne, and nutmeg to butter, fry briefly to toast flour.
- Mix in milk a bit at a time, mixing thoroughly to avoid lumps.
- Continue to heat sauce until thickened slightly, stirring regularly.
- Add cheese to sauce, stir until melted.
- Add 1/2 cup of cheese sauce to spinach, add the rest to cooked macaroni.
- Add cheese and bread crumbs to spinach.
- Dice ham.
- Mix together butter and bread crumbs for topping, then mix in cheese.
- Grease a 13x9 pan. Pour in one third of the macaroni and cheese. Layer diced ham on top. Cover with another third of the macaroni. Spread out spinach layer on top. Cover with remaining macaroni. Sprinkle topping over all.
- Bake uncovered for 35 minutes.
Nutrition Facts : Calories 991.4, Fat 46.4, SaturatedFat 27.3, Cholesterol 154, Sodium 1677.2, Carbohydrate 90, Fiber 5.5, Sugar 4.5, Protein 52.8
THIRTY-LAYER GREEN CHILE MAC AND CHEESE
Provided by Aaron May
Categories side-dish
Time 2h25m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the pasta: Mound the "00" flour on a clean work surface and make a well in the center. Crack the eggs into the well and beat with a fork. Add the olive oil and season with salt and pepper. Slowly work the flour from the edges of well into center until a dough ball starts to form. Knead for 3 to 5 minutes, until very smooth. Wrap in plastic and let rest at room temperature for 30 min.
- Divide the dough into four pieces and cover with a damp towel. Using a pasta roller set to the thickest (widest) setting, roll one piece of dough out into a sheet. Fold the sheet in half and pass it through the roller again on the same setting. Reduce the setting and repeat, rolling and folding the dough and passing it twice through the machine before going to the next setting. Continue in this manner until the thinnest setting has been used. Repeat with rest of the dough.
- Let rest on a baking rack for 10 to 15 minutes, until the moisture is reduced by about half.
- Preheat the oven to 400 degrees F.
- For the cheese sauce: Add the butter and all-purpose flour to a heavy-bottomed pot over medium heat. Cook, stirring continuously, until blond and smooth. Whisk in the milk and bring to a boil. Add the mustard, hot sauce and cheeses, slowly at first; cook, whisking, until smooth and combined. Add salt and pepper to taste.
- For the green chile puree: To a blender, add the olive oil and the sherry vinegar, garlic, shallot and chiles. Blend until smooth. Season with salt and pepper.
- To assemble dish: Bring 4 cups salted water to a boil. Cut the pasta sheets to fit a buttered 10-inch square casserole dish. In batches, cook the pasta sheets for 1 minute in the boiling water; immediately submerge in an ice bath to stop cooking.
- Spread a ladleful of cheese sauce in the bottom of the casserole dish; arrange pasta sheets on top to fit the dish. Ladle in more cheese sauce, just to cover, then liberally spread with green chile puree. Cover with more pasta sheets. Repeat the layers all the way to the top of the casserole dish. Sprinkle the Parmesan on top.
- Bake until golden brown and delicious, and the center has reached 160 degrees F, about 15 minutes.
CHEESY LAYERED GROUND BEEF AND PASTA CASSEROLE
This is a great casserole, it tastes similar to lasagna. You can also top with grated cheese the last 15 minutes of baking if desired, I also like to add in some green bell pepper and dried chili flakes for heat but that is optional.
Provided by Kittencalrecipezazz
Categories Meat
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease a large lasagna dish.
- Cook the pasta until only firm-tender; drain (it does not have to measure exactly 4 cups cooked, careful not to overcook the pasta as it will cook more in the oven) drain and transfer to a bowl, toss with a couple tablespoons oil to prevent sticking; set aside.
- In a skillet, cook ground beef, onion, jalapenos (if using) mushrooms and minced garlic until meat is brown and cooked stir in 1/2 cup Parmesan cheese, tomato sauce salt and pepper, stir until heated through (you can the sauce for up to 45 minutes on low heat).
- Spread 1/2 meat sauce on bottom of pan.
- Spread 1/2 noodles on top of sauce.
- Top noodles with 1 cup mozza cheese.
- Mix 1 cup cottage cheese with 1/2 cup sour cream and 1/2 cup Parmesan cheese.
- Spread over mozzeralla cheese.
- Top with remaining tomato sauce, noodles,and remaining mozza cheese.
- Sprinkle with remaining 1/2 cup Parmesan cheese.
- Bake, covered for 20 mins, uncover casserole (at this point you can sprinkle with grated mozzeralla or cheddar cheese if desired).
- Return to oven to bake for another 10-15 mins, or until bubbly.
FOUR LAYER HAMBURGER AND MACARONI CASSEROLE
Make and share this Four Layer Hamburger and Macaroni Casserole recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 37m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400º F.
- In large skillet, combine beef and seasoning mix.
- Cook over medium-high heat until beef is no longer pink, stirring occasionally (2-3 minutes).
- In medium bowl, mix one package macaroni and cheese with sour cream; spread over bottom of 8-inch-square baking dish.
- Top with beef mixture.
- Spread remaining package macaroni and cheese over beef mixture; top with tomato, potato chips and cheese.
- Bake for 20-25 minutes or until bubbly around edges.
- Top with taco sauce and additional chips if desired, when serving.
CHILI MACARONI CASSEROLE
This is a delicious layered dish of chili and macaroni and cheese, topped with tortilla chips and cheese for a nice crunch. Serve with a dollop of sour cream. My family loves it!
Provided by Beth71
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h10m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink.
- In a large skillet over medium heat, cook and stir the ground beef with onion until the meat is browned, about 10 minutes. Break the meat up into crumbles as it cooks; drain excess grease. Mix in the tomato sauce, diced tomatoes, corn, kidney beans, taco seasoning, and chili seasoning; bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for about 20 minutes.
- Whisk the Cheddar cheese soup and milk in a saucepan until smooth, and bring to a simmer over medium-low heat. Whisk in 1 cup of shredded Cheddar cheese, 1/2 cup of sour cream, and garlic powder; season to taste with salt and black pepper.
- Arrange the cooked macaroni into the bottom of a 10x15-inch baking dish, and mix with the soup mixture. Pour the ground beef chili over the macaroni, and sprinkle with 1 more cup shredded Cheddar cheese and crushed tortilla chips.
- Bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted, 20 to 30 minutes. Serve topped with dollops of sour cream.
Nutrition Facts : Calories 539.4 calories, Carbohydrate 53.1 g, Cholesterol 80.8 mg, Fat 22.8 g, Fiber 5.6 g, Protein 30.1 g, SaturatedFat 11.1 g, Sodium 1389.3 mg, Sugar 7.4 g
LAYERED MEAT AND COTTAGE CHEESE MACARONI CASSEROLE
This is great to take to potlucks, you can prepare the complete casserole and refrigerate until ready to bake, adjust all seasonings to suit taste. To save time you can cook the sauce up to 48 hours in advance, in fact I advise to do so this will allow the flavors will blend together. If you prefer creamier layers increase the cottage cheese to 4 cups. Prep time does not include cooking the tomato sauce.
Provided by Kittencalrecipezazz
Categories Cheese
Time P1DT1h40m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Grease a 13 x 9-inch baking dish.
- For the sauce; cook the ground beef or sausage meat with onion and garlic, chili powder, basil, oregano and cayenne; cook until browned; drain fat.
- Add in tomato paste and stir over medium-low heat for 2 minutes.
- Add in crushed tomatoes, bring to simmer and cook uncovered over medium-low heat stirring occasionally for 1-1/2 to 2 hours (the longer this sauce cooks the thicker and richer it will be, if you find that the sauce is too thick add in some water and continue cooking).
- Season with salt and pepper; set aside.
- Meanwhile cook the macaroni pasta until just al dente (do not overcook the pasta) drain then place into a bowl.
- Add in 3 cups cottage cheese, 1 cup grated mozzeralla cheese, 1/4 cup grated Parmesan cheese and 1/4 teaspoon black pepper; mix to combine with a wooden spoon.
- Spread about 1-1/2 cups cup meat sauce into the bottom of the prepared baking dish.
- Top meat sauce (just dollup the meat sauce then spread with a spoon, you do not have to cover completely with the meat sauce) then with 1/3 of the cottage cheese/macaroni mixture, then sprinkle about 1 cup shredded mozzeralla or cheddar cheese.
- Repeat the layers 2 more times (make certain to save some meat sauce for the top of the casserole).
- Top with remaining meat sauce.
- In a small bowl combine the topping ingredients together until blended, then sprinkle over the top of the casserole.
- At this point you can cover the casserole and refrigerate until ready to bake.
- Bake at 350 degrees for 40-50 minutes or until hot and bubbly.
- Let stand for 15 minutes before serving.
- Delicious!
Nutrition Facts : Calories 705.5, Fat 35.2, SaturatedFat 17.7, Cholesterol 112.6, Sodium 1886.5, Carbohydrate 53.6, Fiber 5.1, Sugar 10.8, Protein 44.3
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- Layer 1/3 of the macaroni in baking dish. Sprinkle with 1-1/2 cups cheese. Repeat layers; top with remaining macaroni. Reserve remaining 1 cup cheese.
- In a medium bowl, whisk together the eggs, milk, salt, and pepper until blended; pour over macaroni.
- Cover and bake 45 minutes, or until set in center. Uncover and sprinkle with remaining cheese and the paprika. Bake 5 minutes more or until cheese is melted.
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