Macaroni And Cheese Casserole Cups Food

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 CASSEROLE

Steps:

• Heat oven to 425ºF.
• Spread tomatoes onto one side of parchment-covered rimmed baking sheet; spread bacon onto other side. Bake 15 min. or until bacon is crisp and tomatoes are roasted.
• Meanwhile, cook pasta as directed on package, omitting salt. While pasta is cooking, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. Whisk in flour; cook and stir 1 min. Gradually whisk in milk; cook and stir 3 to 5 min. or until thickened. Add 1-1/2 cups shredded cheese and 1/4 cup Parmesan; cook and stir 1 to 2 min. or until shredded cheese is melted. Remove from heat.
• Drain bacon on paper towels; drain pasta in colander. Add both to cheese sauce along with the tomatoes and basil; mix well. Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining cheeses.
• Bake 15 min. or until heated through.

BAKED MACARONI AND CHEESE

Steps:

• For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
• Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
• For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
• For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
• Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

BAKED MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
• In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
• Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
• Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
• Bake uncovered, for 30 to 40 minutes, or until the top is brown.

SOUTHERN BAKED MACARONI AND CHEESE CASSEROLE

Steps:

• to get started with this amazing southern baked macaroni and cheese casserole, you will have to bring some water to a boil, over high heat.
• Once the water is boiling, add in the 3 cups of uncooked elbow macaroni pasta, and cook until it's nice and firm, but not overly cooked.
• Next, toss 4 tbsp of salted butter into a large sauce pan, and melt over medium heat.
• Once the butter is melted, sprinkle in 3 tbsp of all purpose flour.
• Whisk the flour with the butter, and make sure that there aren't any lumps.
• Now pour the half & half into the sauce pan, and whisk until smooth.
• Let the flour, butter, and half & half mixture cook until it starts to thicken, then reduce the heat to low medium.
• Add in 8 oz of shredded sharp cheddar cheese, and mix until well incorporated.
• Sprinkle the seasoning salt & black pepper in the cheese sauce, and stir.
• Place the cooked & drained elbow macaroni pasta into a large bowl, then add in the cheese sauce.
• Fold the macaroni and cheese sauce until everything is well incorporated.
• Grab a 9x13 bake dish, and butter or lightly oil it.
• Combine the remaining shredded sharp cheddar cheese with the shredded mozzarella cheese.
• Add a layer of the macaroni and cheese at the bottom of the bake dish, then top with a heavy layer of cheese. Repeat
• Melt two tbsp of salted butter, and combine it with the Italian panko bread crumbs.
• Top the creamy macaroni and cheese casserole with the buttery panko bread crumbs.
• Bake in the oven, uncovered, on 350 F for about 25-30 minutes.
• Serve & enjoy the best ever southern baked macaroni and cheese casserole!!

CREAMY MACARONI AND CHEESE

Steps:

• In a big skillet, melt the butter over medium-high heat.
• Whisk the flour in gradually until the mixture is smooth.
• Cook and whisk continually for 2 minutes.
• Add in salt, pepper, cayenne, and garlic; stir to combine.
• Gradually whisk in half-and-half and milk.
• Cook and whisk continually for 8-10 minutes or until mixture is thickened.
• Add in half of the sharp cheddar cheese; stir.
• Add in all of the extra-sharp cheddar cheese; stir until smooth.
• Take skillet off stove burner.
• Mix together the cooked macaroni and cheese mixture; transfer to a greased 13x9 inch casserole dish.
• Sprinkle with the remaining sharp cheddar cheese.
• Bake in a 350° oven for 20 minutes (may need to bake longer for a crispy top).

MACARONI AND CHEESE

Steps:

• Preheat oven to 350 degrees.
• In a pan cook butter, salt, pepper and flour and stir until smooth.
• Remove from heat add milk, return to heat and bring to a boil.
• Boil 1 minute.
• Remove from heat and add cheese, stir until melted.
• Pour over elbows, sprinkle with breadcrumbs and bake at 350 degrees for 30 minutes.

VELVEETA® DOWN-HOME MACARONI & CHEESE

Steps:

• Heat oven to 350°F.
• Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
• Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
• Bake 20 min. or until heated through.

MACARONI AND CHEESE

Steps:

• Preheat the oven to 350°F. Lightly butter a 9- by 13-inch baking dish.
• In a small saucepan over moderate heat, melt 3 tablespoons of the butter. Place the panko bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, toss to combine, and set aside.
• In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing, then return them to the pot they were cooked in.
• In a small saucepan over moderate heat, warm the milk just until it starts to steam and form tiny bubbles around its edges-be careful not to let the milk come to a boil. Remove from the heat.
• In a medium saucepan over moderate heat, melt the remaining 3 tablespoons of butter. Add the flour and use a flat-edged wooden spoon or heat-safe rubber spatula to stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper. Add the remaining grated cheese and stir until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce.
• Pour the macaroni and cheese into the prepared baking dish and top with the panko-cheese mixture. Bake until light golden brown and bubbling, about 30 minutes. Serve hot. DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Do not add the bread crumbs until ready to bake. (Chilled Macaroni and Cheese may take longer than 30 minutes to be fully cooked.)

MAC AND CHEESE CUPS

Steps:

• Preheat oven to 425 degrees F. Line a 12-cup standard muffin tin with paper liners or coat with nonstick spray; set aside. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. To make the topping, combine Panko, Parmesan and olive oil; set aside. Melt butter in a large saucepan over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk. Bring to a boil; reduce heat and simmer, whisking constantly, until thickened, about 3-5 minutes. Remove from heat. Stir in cheese until melted, about 2-3 minutes. Stir in egg and pasta, and gently toss to combine; season with salt and pepper, to taste. Scoop the pasta mixture evenly into the muffin tray. Sprinkle with reserved topping. Place into oven and bake for 18-20 minutes, or until golden brown. Serve immediately, garnished with chives, if desired.

MACARONI AND EXTRA CHEESE CASSEROLE

Steps:

• In a greased 2 quart baking dish, combine mac-n-cheese, soup, chicken and milk.
• Top with cheese.
• Bake, uncovered at 350 degrees for 20 minutes.

HOMEMADE MAC AND CHEESE CASSEROLE

Steps:

• Preheat oven to 425°F.
• Cook macaroni al dente (firm) according to package directions. Drain and run under cold water.
• Melt butter over medium heat in a large saucepan. Whisk in flour and let cook 2 minutes while stirring. Slowly whisk in milk, cream, mustard powder, onion powder, salt & pepper to taste. Cook over medium heat while stirring until thickened.
• Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Add soup if using.
• Toss cheese sauce & macaroni noodles together. Pour into a greased 9×13 pan. Top with remaining cheese.
• Bake 18-24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving.

MACARONI AND CHEESE CASSEROLE CUPS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Place 12 foil cupcake liners into muffin tins.
• Cook macaroni as package label directs and drain.
• Measure flour into a medium saucepan.
• Slowly whisk in 1 cup of milk.
• Whisk in the remaining milk.
• Place over medium heat and cook until small bubbles appear around the edge.
• Reduce heat to low and simmer, stirring often, until thickened slightly, about 15 minutes.
• Remove from heat and stir in 1 cup Cheddar, Mozzarella and Parmesan cheese.
• Add macaroni, stirring gently to coat.
• Let rest for 5 minutes to cool.
• Scoop into prepared muffin tins, filling to the top.
• Sprinkle reserved 1/2 cup cheddar over tops.
• Bake for 15 to 20 minutes or until tops are lightly browned.
• Remove from oven and cool for 15 to 20 minutes.
• Go around the edge of cups with the tip of a small knife and remove cups from muffin tins.

MACARONI AND CHEESE DOG CASSEROLE

Steps:

• Boil a large pot of water for macaroni.
• Salt water and under cook macaroni, cook about 7 minutes until just under al dente in doneness.
• Preheat broiler and set rack 12 inches from heat.
• While pasta works, heat a large deep nonstick skillet over medium-high heat.
• Add 1 tbsp extra-virgin olive oil, 1 turn of the pan, then add hot dogs and brown on both sides, 4 minutes total.
• Remove the dogs with a slotted spoon to a paper towel lined plate.
• Add another tbsp extra-virgin olive oil, 1 turn of the pan, and the butter.
• When butter melts, cook onions 4 to 5 minutes, then add flour and cook another minute.
• Add beer/chicken broth and cook off completely, 1 minute.
• Whisk in milk and bring to a bubble, then season sauce with salt and pepper and stir in mustard and ketchup.
• Lower heat and add 2 cups of the cheese.
• Stir to melt, about 1 minute. Adjust mustard, ketchup, salt and pepper to taste.
• Drain pasta well.
• Combine pasta and hot dogs with sauce and coat evenly, then pour into large (13 x 9) casserole dish and top with remaining cheese.
• Melt and brown cheese under broiler, about 2 minutes.
• Serve and enjoy!

CREAMY WHITE CHEDDAR BAKED MACARONI AND CHEESE CASSEROLE

Steps:

• Preheat oven to 375 degrees. Grease a 9x13" ceramic baking dish or a large ceramic oval baking dish with 1 tablespoon of the butter, and set aside.
• Stir the elbow macaroni into a large pot of boiling salted water. Cook to al dente, about 5 minutes after the water returns to a boil. Immediately drain in a colander and rinse under cold water. Then set aside.
• Warm the milk in microwave on high for 20 seconds, or pour it into a saucepan and warm over medium-low heat to just below simmer.
• Meanwhile, in a separate pan, melt the remaining 3 tablespoons of butter over medium-low heat. I reuse the Dutch oven that I cook the macaroni in for this step. Reduce the heat to low, and whisk in the flour for 2 minutes, being careful not to let it brown.
• Continue whisking, and add the warmed milk in small amounts, taking care to whisk until smooth after each addition. Continue stirring the white sauce until it thickens and comes to a simmer, about 5 minutes.
• Remove the white sauce from heat and whisk in the salt, onion powder, black pepper, cayenne pepper to taste, and half of the shredded cheese. Taste the sauce at this point, and adjust the seasoning as needed. Then stir in the drained macaroni.
• Spread a third of the macaroni mixture over the bottom of the prepared baking dish. Sprinkle a third of the remaining shredded cheese over the top. Spoon another third of the pasta on top, and layer with another third of the cheese. Finish with the remaining pasta mixture, and then top with the remaining shredded cheese. Sprinkle crushed Kettle Cooked Nashville Hot Chicken potato chips over the top.
• Bake uncovered for 25-30 minutes, or until golden brown around the edges and bubbling throughout. Let stand for 5 minutes before serving.

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.

FIVE CHEESE MACARONI CASSEROLE

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 well and return to cooking pot.
• In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.
• In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterrey Jack cheese; mix well.
• Preheat oven to 350 degrees F (175 degrees C).
• Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper.
• Transfer to a lightly greased deep 2 1/2 quart casserole dish.
• Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.
• Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

MACARONI & CHEESE CASSEROLE

Steps:

• Heat oven to 400ºF.
• Cook macaroni as directed on package, omitting salt.
• Meanwhile, heat 1-1/2 cups milk in large saucepan on medium-high heat. (Do not let milk come to boil.) Whisk flour and remaining milk until blended. Add to hot milk; cook 2 to 3 min. or until slightly thickened, stirring constantly. Remove from heat. Add shredded cheese; stir until melted. Stir in cottage cheese.
• Drain pasta. Add to cheese sauce; mix well. Spoon into 8-inch square baking dish sprayed with cooking spray.
• Bake 25 min. or until heated through.

MACARONI AND CHEESE CASSEROLE WITH GROUND BEEF RECIPE

Steps:

• Gather the ingredients.
• Cook macaroni in boiling salted water and then drain following package directions.
• Preheat oven to 350 F. Butter a 2-quart baking dish or casserole dish.
• In a large saucepan, combine 1/4 teaspoon salt, onion, green pepper, garlic, butter, black pepper, and ground beef. Cook, stirring frequently until the beef is browned. Add the bay leaf and tomatoes, and simmer over low heat for 20 minutes; stir in 1 1/2 cups of the Cheddar cheese.
• Spoon about half of the cooked and drained macaroni into a buttered 2-quart casserole. Top with cooked meat mixture then remaining macaroni. Sprinkle with the reserved 1/2 cup of shredded cheese.
• Bake the casserole, uncovered, for 30 minutes.