Ranchero Macaroni Bake Food

BAKED MACARONI

Baked Macaroni image

I suggested using a glass dish because you can see how brown the casserole is getting (and brown is a good thing). My family loves the crispy sides and topping.

Provided by dojemi

Categories Weeknight

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) box ziti pasta, cook per directions
1 (16 ounce) box Velveeta cheese, cut in chunks
1/2 cup butter (divided 1/4 cup and 1/4 cup)
3 tablespoons flour
1 1/2 cups milk or 1 1/2 cups nonfat milk
salt and pepper, to taste
Ritz cracker
butter (to be mixed with the Ritz crackers)

Steps:

Mix together the flour, 1/4 cup butter and the milk.
Add cheese chunks and allow to melt (continually stirring and watching so cheese does not burn).
Add the salt and pepper.
Combine the ziti and cheese sauce.
Put into casserole dish (I use glass) which has been well buttered with the remaining 1/4 stick of butter (use it all).
Mix Ritz with enough butter to moisten the crackers (amount is entirely up to you, but make enough to cover the casserole completely) The more the better.
Bake@ 350 degrees for approximately1 hour.
Serve immediately.

BAKED MACARONI AND CHEESE

Baked Macaroni and Cheese image

Get Alton Brown's Baked Macaroni and Cheese from Good Eats on Food Network, a classic recipe made with cheddar cheese and topped with buttery breadcrumbs.

Provided by Alton Brown

Categories side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
3 tablespoons butter
1 cup panko bread crumbs

Steps:

Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.

RANCHERO MACARONI BAKE

Ranchero Macaroni Bake image

Make and share this Ranchero Macaroni Bake recipe from Food.com.

Provided by Swan Valley Tammi

Categories < 60 Mins

Time 45m

Yield 8-12 serving(s)

Number Of Ingredients 6

Ingredients

3 (10 ounce) cans condensed mushroom soup
1 cup milk
1 cup salsa
3 cups shredded cheddar cheese
6 cups hot cooked elbow macaroni
1 cup coarsely crushed tortilla chips

Steps:

Mix everything but the chips in a large mixing bowl.
Turn into a greased 3 quart casserole dish or 9x13" pan and bake at 400F for 20 minutes.
Stir and sprinkle chips over top before returning to oven and baking for another 5 minutes.
Serves 8 as a main dish or 12 as a side dish.

Nutrition Facts : Calories 455.3, Fat 22.4, SaturatedFat 11.3, Cholesterol 48.8, Sodium 1159.2, Carbohydrate 43.5, Fiber 2.4, Sugar 3.4, Protein 19.9

RANCHERO MACARONI BAKE RECIPE - (4.8/5)

Ranchero Macaroni Bake Recipe - (4.8/5) image

Provided by carvalhohm

Number Of Ingredients 6

Ingredients

26-oz. can cream of mushroom soup
1 c. milk
3 c. elbow macaroni, cooked
3 c. shredded Cheddar cheese
1 c. salsa
1 c. tortilla chips, coarsely crushed

Steps:

In a large bowl, combine soup and milk. Stir in macaroni, cheese and salsa. Spoon into a greased 3-quart casserole dish. Bake, uncovered, at 400 degrees for 20 minutes. Stir; sprinkle with crushed tortilla chips. Bake an additional 5 minutes, or until bubbly. Serves 8.

RANCHERO MACARONI BAKE

Ranchero Macaroni Bake image

This tasty twist on classic mac and cheese uses picante sauce and crushed tortilla chips to kick-up the flavor, and make a good thing even better!

Provided by @MakeItYours

Number Of Ingredients 7

Ingredients

1 can (26 ounces) Campbell's® Condensed Cream of Mushroom Soup
1 cup milk
1 cup Pace® Picante Sauce
3 cups shredded Cheddar cheese
Monterey Jack cheese
3 cups elbow pasta
1 cup coarsely crushed tortilla chips

Steps:

Stir the soup, milk, picante sauce, cheese and pasta in a 3-quart shallow baking dish.

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