Best 20 Macaroni Cheese Casserole Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Macaroni and Cheese Casserole: A Comforting Classic with Endless Variations**

Indulge in the delightful world of macaroni and cheese casserole, a classic dish that has captured hearts and taste buds for generations. This versatile casserole offers a symphony of flavors and textures, featuring tender macaroni enveloped in a creamy cheese sauce, all baked to golden perfection. Whether you prefer a simple and comforting version or one bursting with unique ingredients and bold flavors, there's a macaroni and cheese casserole recipe to satisfy every palate. From classic recipes that evoke nostalgia to modern interpretations with unexpected twists, this collection promises a culinary journey like no other. So, gather your ingredients, preheat your oven, and embark on a delicious adventure as we explore the world of macaroni and cheese casseroles.

**Recipes in this Article:**

1. **Classic Macaroni and Cheese Casserole:** A timeless recipe that showcases the essence of this beloved dish. This recipe features a simple blend of macaroni, cheddar cheese, milk, butter, and seasonings, resulting in a creamy, gooey casserole that is sure to evoke feelings of comfort and nostalgia.

2. **Loaded Macaroni and Cheese Casserole:** Take your macaroni and cheese to the next level with this loaded version. Along with the classic ingredients, this recipe adds a medley of flavorful additions, such as crispy bacon, diced tomatoes, and chopped green chilies. Prepare yourself for a flavor explosion in every bite.

3. **Spinach and Artichoke Macaroni and Cheese Casserole:** This recipe combines the richness of macaroni and cheese with the vibrant flavors of spinach and artichoke. Fresh spinach, tender artichoke hearts, and a creamy cheese sauce come together to create a casserole that is both indulgent and nutritious.

4. **Jalapeño Popper Macaroni and Cheese Casserole:** For those who love a spicy kick, this jalapeño popper macaroni and cheese casserole is a must-try. Jalapeños, cream cheese, and cheddar cheese unite to create a fiery and flavorful twist on the classic dish. Prepare to satisfy your craving for heat and cheesy goodness.

5. **Lobster Macaroni and Cheese Casserole:** Elevate your macaroni and cheese experience with this luxurious lobster variation. Succulent lobster meat, a creamy cheese sauce, and a golden-brown crust come together to create a gourmet casserole that is perfect for special occasions or when you want to indulge in something truly special.

6. **Broccoli Cheddar Macaroni and Cheese Casserole:** This recipe combines the classic flavors of macaroni and cheese with the addition of broccoli florets. The broccoli adds a pop of color, texture, and essential nutrients, making this casserole a well-rounded and satisfying meal.

7. **Cauliflower Macaroni and Cheese Casserole:** For a lighter and healthier take on macaroni and cheese, this cauliflower version is a great option. Cauliflower florets replace traditional macaroni, resulting in a low-carb, high-fiber casserole that is just as creamy and cheesy as the original.

8. **Mexican Macaroni and Cheese Casserole:** Spice up your macaroni and cheese with this Mexican-inspired recipe. A blend of chili powder, cumin, and salsa adds depth of flavor, while corn, black beans, and bell peppers bring a vibrant touch to this unique casserole.

Check out the recipes below so you can choose the best recipe for yourself!

MACARONI AND CHEESE CASSEROLE



Macaroni and Cheese Casserole image

I like to create recipes, and this is one my husband really enjoys. It's an excellent dish for company, especially for families with small children. After all, what kid doesn't like macaroni and cheese?

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4-6 servings.

Number Of Ingredients 10

1-1/2 cups whole milk
1-1/2 cups shredded sharp cheddar cheese
3 tablespoons butter, melted
1 cup soft bread crumbs
1 cup elbow macaroni, cooked and drained
3 large eggs, separated
1/4 cup diced pimientos
1 tablespoon minced fresh parsley
1 tablespoon finely chopped onion
1 teaspoon salt

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.

Nutrition Facts :

FOUR CHEESE MACARONI CASSEROLE



Four Cheese Macaroni Casserole image

This casserole is quick and easy but full of flavor. Both children and adults love it!

Provided by MSDELENA

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h

Yield 6

Number Of Ingredients 10

3 cups uncooked macaroni
1 (28 ounce) can whole peeled tomatoes, drained and chopped
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon basil
salt and pepper to taste
1 ½ cups grated Cheddar cheese
1 ½ cups shredded mozzarella cheese
¾ cup freshly grated Parmesan cheese
¼ cup crumbled feta cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish.
  • Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.
  • Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole.
  • Bake in preheated oven for 15 to 25 minutes.

Nutrition Facts : Calories 511.3 calories, Carbohydrate 47 g, Cholesterol 74.6 mg, Fat 22.8 g, Fiber 3.3 g, Protein 29.7 g, SaturatedFat 14 g, Sodium 887.5 mg, Sugar 5.6 g

MACARONI AND CHEESE CASSEROLE



Macaroni and Cheese Casserole image

If you like macaroni and cheese, mixed veggies, and Polish sausage you'll love this casserole. ( I always use the hot and spicy Polish sausage, and I always get lots of compliments, but you can use your favorite Polish sausage.)

Provided by CRYSTAL_72

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 40m

Yield 8

Number Of Ingredients 5

1 (8 ounce) package uncooked elbow macaroni
1 pound processed cheese, cubed
1 (15 ounce) can mixed vegetables, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 pound kielbasa sausage, sliced

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.

Nutrition Facts : Calories 524.5 calories, Carbohydrate 33.9 g, Cholesterol 82.9 mg, Fat 32.8 g, Fiber 3.3 g, Protein 22.8 g, SaturatedFat 14.4 g, Sodium 1595.1 mg, Sugar 6.1 g

MACARONI AND CHEESE CASSEROLE WITH MEATBALLS



Macaroni and Cheese Casserole with Meatballs image

White sauce mix is the base for homemade macaroni made even heartier with cooked meatballs.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 55m

Yield 4

Number Of Ingredients 9

8 oz frozen cooked Italian-style meatballs (from 16-oz bag), thawed
3 cups uncooked rotini pasta (8 oz)
2 1/4 cups milk
1 package (1.8 oz) white sauce mix
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded mozzarella cheese (4 oz)
1 tablespoon butter or margarine, melted
3 tablespoons Progresso™ Italian-style dry bread crumbs
2 medium green onions, chopped (2 tablespoons)

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cut any large meatballs in half. Cook and drain pasta as directed on package.
  • Meanwhile, in 2-quart saucepan, mix milk and sauce mix with wire whisk. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Stir in cheeses until melted. Stir in pasta and meatballs. Spoon into baking dish. In small bowl, mix butter, bread crumbs and onions; sprinkle over top.
  • Bake uncovered 30 to 35 minutes or until bubbly and top is golden brown.

Nutrition Facts : Calories 710, Carbohydrate 70 g, Cholesterol 125 mg, Fat 2, Fiber 4 g, Protein 40 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 1690 mg, Sugar 10 g, TransFat 1 g

BROCCOLI AND TUNA MACARONI AND CHEESE CASSEROLE



Broccoli and Tuna Macaroni and Cheese Casserole image

This is what happened the night before we left for vacation when there was not a fresh veggie in the house, The milk was very low and no thawed meat. Instead of running to the store, I did a pantry casserole. Definitely not too healthy, but it is pretty darn good!

Provided by Parsley

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 (12 ounce) box macaroni shells and cheese, box dinner
1 (10 3/4 ounce) can condensed broccoli cheese soup, undiluted (or can use cream of broccoli)
1/4 cup milk
12 ounces albacore tuna in water, drained and flaked
10 ounces frozen chopped broccoli, thawed
1/4 cup chopped onion
1/2 teaspoon garlic powder
2 -3 tablespoons butter, melted
1/3 cup breadcrumbs

Steps:

  • Prepare shells and cheese dinner according to package direction; drain but do not rinse.
  • Return cooked shells to hot pot.
  • Add in liquid cheese packet (from the shells & cheese dinner), condensed soup, milk, tuna, thawed broccoli, onion and garlic powder.
  • Gently stir to mix well.
  • Pour into a casserole dish.
  • In a small bowl, mix together melted butter and breadcrumbs.
  • Sprinkle the buttery breadcrumbs on top of the casserole.
  • Bake; uncovered for 25-30 minutes.

SPICY HAM AND TOMATO MACARONI AND CHEESE CASSEROLE



Spicy Ham and Tomato Macaroni and Cheese Casserole image

Make and share this Spicy Ham and Tomato Macaroni and Cheese Casserole recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Cheese

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

1 onion, chopped
1 tablespoon fresh minced garlic
1 -2 jalapeno pepper, seeded and finely chopped
1 teaspoon coriander
1 1/2 teaspoons cumin
1/4 cup butter
1/4 cup flour
4 1/2 cups half-and-half cream (can use half of each to make 4-1/2 cups) or 4 1/2 cups full-fat milk (can use half of each to make 4-1/2 cups)
1 (28 ounce) can plum tomatoes, well drained and chopped
1/4 teaspoon cayenne pepper (or to taste)
2 cups chopped cooked ham (or to taste)
1 lb elbow macaroni (cooked only to VERY FIRM-tender and drained)
3 cups cheddar cheese
1 1/2 cups fresh breadcrumbs
1/2 cup grated parmesan cheese

Steps:

  • Set oven to 375 degrees.
  • Butter a 3-quart casserole dish or a 13 x 9-inch baking dish.
  • In a large heavy saucepan melt the butter and cook the onion, garlic, jalapenos, coriander and cumin over low heat, stirring until the onion has softened.
  • Stir in flour and cook stirring for 3 minutes.
  • Add in half and half cream and/or milk; bring to a boil, whisking until mixture thickens (about 2 minutes).
  • Add in well-drained tomatoes; simmer for 2 minutes.
  • Add in cayenne, salt and pepper.
  • In a large bowl, mix together cooked macaroni, and tomato/cream mixture.
  • Add in the chopped cooked ham.
  • Stir in the cheddar cheese to combine.
  • Transfer mixture to prepared baking dish.
  • In a small bowl, mix together the bread crumbs and Parmesan cheese, then sprinkle over the casserole.
  • Bake on the second-lowest oven rack for 20-25 minutes, or until golden and bubbling.

CREAMY MACARONI AND CHEESE SAUSAGE CASSEROLE



Creamy Macaroni and Cheese Sausage Casserole image

Really you can add in anything you want to this, but I prefer sausage meat, frozen peas are also good to add in. Make certain to put a cookie sheet under the baking dish in case of spills, the casserole dish will be very full, or you can bake it in a larger casserole dish. This is delicious even made without the sausage meat added in, but for a main meal I suggest to add in the cooked sausage. You will love this!

Provided by Kittencalrecipezazz

Categories     Cheese

Time 55m

Yield 8-12 serving(s)

Number Of Ingredients 12

6 -7 Italian sausages, casings removed
4 cups uncooked macaroni noodles
1/2 cup butter or 1/2 cup margarine
black pepper
1/2 teaspoon garlic powder (or to taste)
1/2 cup flour
2 cups milk
2 cups whipping cream
1/3 cup grated parmesan cheese
1 (600 g) package cheddar cheese, grated (use old or extra old, reserve 1 cup for the top of the casserole, I use a 600 gram package Black Dia)
1 cup Cheese Whiz, cheese spread
1 cup grated parmesan cheese

Steps:

  • Remove the sausage meat from the casings and brown in a skillet; set aside.
  • Cook the pasta in boiling salted water (do not cook completely, cook only until VERY firm-tender, as the pasta will cook further in the oven) drain, but DO NOT rinse.
  • Place the drained macaroni back in the pot and add in the cooked sausage meat, mix to combine with a wooden spoon; set aside while preparing the cheese sauce.
  • In a heavy bottom saucepan, melt the butter or margarine.
  • Add in flour, black pepper and garlic powder; whisk for 5 minutes or until thick.
  • Slowly add in the milk and whipping cream; whisk continuously for about 6-8 minutes until bubbly and thickened.
  • Turn off the heat and add in grated cheddar cheese, Cheese Whiz and Parmeasn cheese; stir with a wooden spoon until all the cheeses have melted and the mixture is smooth (this should take about 3 minutes).
  • Pour the cheese sauce over the pasta/sausage meat mixture; stir well with a wooden spoon.
  • At this point season with salt if desired.
  • Transfer the mixture into a buttered 13 x 9-inch baking dish or a larger casserole dish.
  • Sprinkle with 1 cup grated cheddar cheese, then sprinkle with 1 cup Parmesan cheese.
  • Set oven to 350 degree.
  • If you are baking it in a 13x9-inch baking dish it will be very full, so place the casserole onto a cookie sheet to catch any spills.
  • Bake uncovered for about 30-35 minutes, or until hot and bubbly.
  • Let sit for 15 minutes or longer before serving.
  • Delicious!

Nutrition Facts : Calories 1249.1, Fat 90.2, SaturatedFat 51.5, Cholesterol 274.2, Sodium 2149.5, Carbohydrate 57.1, Fiber 2.1, Sugar 4.3, Protein 52

SOUTHWEST TUNA MACARONI AND CHEESE CASSEROLE



Southwest Tuna Macaroni and Cheese Casserole image

I made this recipe last night with things that I had on-hand, I must say that I had no leftovers -- from my kids to their friends, me and Pube....We all loved this! It's so easy that I'm a bit embarrassed to post...But it's one of our new favorites!

Provided by Stacky5

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 cups macaroni
12 ounces solid white tuna packed in water (Albacore, drained)
10 3/4 ounces Campbell southwest-style pepper jack soup
10 3/4 ounces milk (1 soup can full)
1/2 cup mayonnaise (Hellman's, not Miracle Whip)
2 tablespoons Progresso Italian-style fine bread crumbs
1 -2 tablespoon margarine, cut into slivers
1 cup shredded cheddar cheese
salt & pepper (to taste)

Steps:

  • Cook macaroni according to package directions to "al dente", then drain and rinse with cool water, and let drain again.
  • Meanwhile, combine soup, mayonnaise and milk, and stir until smooth.
  • Preheat oven to 350 degrees and slightly grease a 2 quart glass baking dish.
  • Mix macaroni, soup mixture, cheddar cheese, salt & pepper, and flaked tuna thoroughly in a large bowl.
  • Pour mixture into baking dish, sprinkle bread crumbs evenly on top, and then dot with margarine on top.
  • Bake, uncovered at 350 degrees for 30 minutes.

CAULIFLOWER MACARONI AND CHEESE CASSEROLE



Cauliflower Macaroni and Cheese Casserole image

A delicious way to enjoy cauliflower with a creamy cheese sauce that really adds much moisture to this casserole.

Provided by Cheerios

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h10m

Yield 7

Number Of Ingredients 8

1 cup sausage links
1 ½ cups elbow macaroni
1 head cauliflower, cut into florets
¼ cup butter, melted, or more as needed
¼ cup all-purpose flour, or more as needed
1 ½ cups milk
2 cups grated Cheddar cheese, divided
2 slices bread, toasted

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 2 1/2-quart casserole dish.
  • Heat a skillet over medium heat; cook sausage until heated through, 5 to 7 minutes. Cut sausage into small cubes.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, 5 to 6 minutes.
  • Melt butter in a saucepan over medium heat; add flour and cook until a thick paste forms, 1 to 2 minutes. Slowly mix milk into butter-flour mixture until sauce is smooth and thickened, 2 to 4 minutes. Stir 1 cup Cheddar cheese into sauce until melted and smooth.
  • Spread cauliflower into the prepared casserole dish; top with macaroni, covering the entire surface. Stir cheese sauce into cauliflower and macaroni until well coated. Sprinkle 1 cup Cheddar cheese over the top.
  • Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.

Nutrition Facts : Calories 395.3 calories, Carbohydrate 31.2 g, Cholesterol 64.9 mg, Fat 22.5 g, Fiber 3.1 g, Protein 17.6 g, SaturatedFat 13 g, Sodium 489.4 mg, Sugar 5.5 g

MACARONI AND CHEESE DOG CASSEROLE



Macaroni and Cheese Dog Casserole image

This yummy recipe comes from Rachael Ray...I saw her make it one night on "30 Minute Meals" and I couldn't wait to try it. It makes a lot, so it's perfect for the hungry kids and DH! Don't let the number of ingredients or the steps fool you...this is a quick and easy meal to make on a busy weeknight!

Provided by Troop Angel

Categories     Cheese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 lb elbow macaroni
salt
2 tablespoons extra virgin olive oil, divided
1 (16 ounce) package beef hot dogs or 1 (16 ounce) package pork hot dogs, cut into 1-inch pieces
1 tablespoon butter
1 medium onion, finely chopped
2 tablespoons all-purpose flour
1/2 cup beer or 1/2 cup chicken broth
2 cups milk
pepper
1 tablespoon spicy mustard
2 tablespoons ketchup
3 cups yellow sharp cheddar cheese, divided (buy preshredded cheese, you will need 1 1/2 sacks of 10-ounce packages)

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!

LAYERED MEAT AND COTTAGE CHEESE MACARONI CASSEROLE



Layered Meat and Cottage Cheese Macaroni Casserole image

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

1/2 lb ground beef
1/2 lb pork sausage (or use 1 pound ground beef)
1 medium onion, finely chopped
1 -2 tablespoon fresh minced garlic (or to taste)
2 -3 teaspoons chili powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper (optional or to taste)
1 (6 ounce) can tomato paste
1 (28 ounce) can crushed tomatoes
1 (14 ounce) can crushed tomatoes
1 -2 teaspoon salt
black pepper (to taste)
3 cups uncooked macaroni noodles
3 cups creamy cottage cheese
1/3 cup grated parmesan cheese
4 cups grated mozzarella cheese, divided (or use as much as desired, or use cheddar cheese)
1/2 cup dry breadcrumbs
1/2 cup grated parmesan cheese
2 tablespoons melted butter

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

SOUTHWEST TUNA MACARONI AND CHEESE CASSEROLE



Southwest Tuna Macaroni and Cheese Casserole image

This is one of my "favorite" tuna casserole recipes! It was Stacky5 at food.com who originally posted the recipe, but I did modify the recipe somewhat. I substituted one can of soup for another, plus I added a bit more of the macaroni. I really liked this dish reheated the next day in the microwave, as it was still nice and...

Provided by Cindi M Bauer

Categories     Casseroles

Number Of Ingredients 10

2-1/2 cups uncooked macaroni (*see note)
1 can (10-3/4 oz.) campbell's fiesta nacho cheese soup
1 soup can filled with milk (l used 2% milk)
1/2 cup mayonnaise (do not use salad dressing)
1 cup shredded sharp cheddar cheese
1/4 tsp. pepper (*or use mccormick's hot shot! seasoning)
2 (5 oz.) cans solid white albacore tuna in water, drained well
3 Tbsp italian-style bread crumbs
2 Tbsp butter, melted
(*note: mccormick hot shot! seasoning, is a blend of black pepper and red pepper. )

Steps:

  • 1. Grease the inside of one 2-1/2 quart casserole baking dish; set dish aside.
  • 2. Cook macaroni according to package directions to "al dente" (9 to 11 minutes). Once cooked, drain and rinse with cold water, then drain again.
  • 3. While the macaroni is cooking, in a large bowl combine together, the soup, milk, and mayonnaise. Then stir in the shredded cheese, pepper, and tuna. (If desired, sprinkle in a bit of salt.)
  • 4. Stir in the cooked macaroni, then pour the mixture in the casserole baking dish.
  • 5. Sprinkle the bread crumbs evenly on top, then pour the melted butter over the bread crumbs.
  • 6. Place casserole (uncovered) in a 350 degree oven, and bake for 30-35 minutes. (I baked mine for 35 minutes.)
  • 7. Once heated through, remove from the oven and serve immediately.
  • 8. *Note: Whenever I make this casserole, I always use Rotini pasta, and use 3 cups, which I cook anywhere from 10-11 minutes. Also, if I don't have a can of Fiesta Nacho Cheese Soup on hand, but have a can of cheddar cheese soup, I'll use that, and I'll only use a half soup can of milk, plus a half soup can of mild salsa. I'll also substitute shredded Mexican cheese for the cheddar.

MACARONI & CHEESE CASSEROLE



Macaroni & Cheese Casserole image

Make and share this Macaroni & Cheese Casserole recipe from Food.com.

Provided by Tarynne

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 ounces macaroni, cooked as directed
12 ounces cheddar cheese, thinly slice
4 eggs
2 1/2 cups milk
1/2 teaspoon salt
black pepper
1/4 cup cracker crumbs or 1/4 cup dry breadcrumbs
2 tablespoons butter or 2 tablespoons margarine, melted

Steps:

  • liberally butter a 2 quart casserole dish.
  • Alternate layering macaroni and cheese slices in the buttered casserole.
  • Beat eggs, milk, salt and pepper.
  • Pour mixture over macaroni and cheese.
  • Mix cracker crumbs with melted butter.
  • Add to top of casserole.
  • Bake at 350 degrees for 45 minutes or until a knife comes out clean when inserted.

MACARONI AND CHEESE AND SPINACH CASSEROLE



MACARONI AND CHEESE AND SPINACH CASSEROLE image

Categories     Pasta     Bake

Number Of Ingredients 9

10 oz. spinach
8 oz. macaroni
2 T. butter
10 oz. shredded cheddar cheese
8 oz. cottage cheese
3/4 t. salt
pepper
1/2 cup milk
1 egg

Steps:

  • Defrost spinach. Press into sieve and remove liquid. Cook macaroni for 5 - 8 minutes. Mix spinach, drained macaroni and butter. Add shredded cheddar cheese, cottage cheese, salt and pepper. Beat milk and egg, then add. Bake in a greased 2-qt. dish at 350 degrees for 1 hour.

FOUR CHEESE MACARONI CASSEROLE



Four Cheese Macaroni Casserole image

Make and share this Four Cheese Macaroni Casserole recipe from Food.com.

Provided by ALSTOYOU

Categories     Macaroni And Cheese

Time 35m

Yield 1 serving(s)

Number Of Ingredients 14

12 ounces cavatappi pasta
1/2 cup butter
1/2 cup flour
1/2 teaspoon pepper
3 cups milk
1 tablespoon yellow mustard
2 cups cheddar cheese
1 cup Fontina cheese
1 cup monterey jack cheese
1 cup asiago cheese
1 1/2 cups breadcrumbs
1 onion (chopped)
1 cup cherry tomatoes
2 tablespoons butter (melted)

Steps:

  • preheat oven to 350 & prepare pasta.
  • melt 1/2 cup butter. whisk in flour & pepper for one minute.
  • gradually whisk in the milk & cook over medium heat , whisking constantly for six to seven minutes.
  • add mustard to mixture & remove from heat.
  • chop onion & add to tomatoes in stove top pan. saute for 10 minutes.
  • Toss 4 cheese in bowl. reserve 1 1/2 cups cheese and add the remaining cheese mixture & pasta to sauce, tossing to coat thoroughly.
  • pour mixture in greased casserole dish & top with reserved cheese.
  • toss breadcrumbs with the butter and add to the top of casserole.
  • bake for 35 mintues.

Nutrition Facts : Calories 5458.3, Fat 300, SaturatedFat 182.6, Cholesterol 870.7, Sodium 5634.9, Carbohydrate 476.7, Fiber 24.4, Sugar 31.6, Protein 212.8

BAKED MACARONI AND CHEESE CASSEROLE FROM 1941



Baked Macaroni and Cheese Casserole from 1941 image

I love experimenting with vintage recipes and this one from my 1941 cook book did not disappoint. It was easy to make and it was beyond good! I hope you'll try this recipe.

Provided by Elaine Bovender

Categories     Pasta Sides

Time 40m

Number Of Ingredients 12

1 c elbow macaroni cooked according to package directions
1 1/2 c white sauce (recipe to follow)
1 c shredded sharp cheddar cheese
buttered crumbs
WHITE SAUCE
3 Tbsp butter
3 Tbsp all purpose flour
1 1/2 c whole milk
salt and pepper to taste (i also used about 1/4 tsp paprika for color)
BUTTERED CRUMBS
1 sleeve round buttery crackers, crushed (i.e. town house)
3 Tbsp melted butter

Steps:

  • 1. Preheat oven to 375 degrees. Spray a 2.75 quart pyrex baking dish with cooking spray or grease lightly with butter. Set aside
  • 2. Cook 1 cup macaroni according to package directions and drain well. Set aside.
  • 3. In a heavy saucepan, melt butter being very careful not to scorch. Add flour and stir well. Slowly pour in milk, salt and pepper and cook over medium heat, stirring constantly until thickened. Remove from heat an add cheese, stirring until cheese is melted.
  • 4. Add cooked macaroni and fold into cheese sauce. Pour mixture into prepared baking dish. Combine crushed crackers and butter and sprinkle over the top.
  • 5. Bake uncovered for 25 to 30 minutes or until bubbly and crumbs are golden.

MACARONI AND CHEESE CASSEROLE CUPS



Macaroni and Cheese Casserole Cups image

This recipe came from a coupon book that I picked up in Safeway. I made it for a baby shower and they were devoured instantly. Serving them in cupcake form made them easy to serve AND easy to eat! Please note that the preparation time varies wildly depending on whether you opt to buy pre-shredded cheese, shred your cheese in a food processor, or hand-shred your cheese.

Provided by Christy Reilly

Categories     Toddler Friendly

Time 3h20m

Yield 12 casserole cups, 12 serving(s)

Number Of Ingredients 7

8 ounces elbow macaroni
2 1/2 tablespoons all-purpose flour
3 cups nonfat milk
12 ounces cheddar cheese, shredded, divided
3/4 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
12 cupcake liners, foil

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.

SPICY MACARONI AND CHEESE CASSEROLE



Spicy Macaroni and Cheese Casserole image

Make and share this Spicy Macaroni and Cheese Casserole recipe from Food.com.

Provided by Miss Diggy

Categories     Lunch/Snacks

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (7 1/4 ounce) package macaroni and cheese mix
1 lb ground beef
1/2 onion, diced
1 (14 ounce) can tomatoes and green chilies
1/2 cup milk
1/2 teaspoon red pepper powder
1/2 cup shredded cheddar cheese

Steps:

  • Make mac and cheese according to pkg instructions.
  • Then brown and crumble ground beef with onion.
  • Drain.
  • In a 9x13-inch dish combine all ingredients and bake at 350 for 30 minutes.

MILLION DOLLAR MACARONI & CHEESE CASSEROLE RECIPE - (4.1/5)



Million Dollar Macaroni & Cheese Casserole Recipe - (4.1/5) image

Provided by Lsweetnell

Number Of Ingredients 22

1 pound cellentani pasta (may sub rigatoni, penne or macaroni)
4 tablespoons butter
1/4 cup all purpose flour
3 cups milk
1 (12-ounce) can evaporated milk
1 tablespoon cornstarch
1 tablespoon Dijon mustard
1 tablespoon chicken bouillon
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
1 teaspoon salt
1/2 teaspoon pepper
1/4-1/2 teaspoon red pepper flakes (optional)
4 cups freshly grated sharp cheddar cheese
6-8 large slices provolone cheese*
1 cup sour cream
1 cup freshly grated Parmesan Cheese
Panko Topping (optional)
3/4 cup panko breadcrumbs
2 tablespoon butter
1 tablespoon extra-virgin olive oil

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

WW MACARONI AND CHEESE CASSEROLE - WW POINTS = 7



Ww Macaroni and Cheese Casserole - Ww Points = 7 image

This recipe was featured in an email this morning from Weight Watchers. This and lots of other recipes can be found at the www.weightwatchers.com website. Was POINTS® Value: 18 Now POINTS® Value: 7 Servings: 6 Preparation Time: 15 min Cooking Time: 25 min Level of Difficulty: Easy Everyone's favorite comfort food, lightened up thanks to a request from Community user FISHINMA. Our version is rich and creamy but with a fraction of the calories and fat.

Provided by senseicheryl

Categories     Grains

Time 35m

Yield 1 9 inch pan, 6 serving(s)

Number Of Ingredients 7

8 ounces elbow macaroni
1 (10 3/4 ounce) can low-fat cream of celery soup or 1 (10 3/4 ounce) can the 98% fat-free cream of chicken soup
1 cup fat-free mayonnaise
8 ounces low-fat cheddar cheese or 8 ounces colby cheese, shredded
1/2 medium sweet red pepper, chopped
1 (6 ounce) can pimientos, chopped
4 ounces whole wheat crackers, mashed into crumbs

Steps:

  • Preheat oven to 400ºF. Coat a 9 X 9-inch baking dish with cooking spray.
  • Cook macaroni in a large pot of boiling water until just tender, about 7 minutes; drain and transfer to a large bowl. Add soup, mayonnaise, cheese, pepper and pimentos; mix well to combine.
  • Transfer mixture to prepared baking dish and top with cracker crumbs.
  • Bake, uncovered, until top is golden, about 20 to 25 minutes. Slice into 6 pieces and serve.

Tips:

  • For a creamy macaroni and cheese, use a combination of sharp cheddar and mild cheddar cheese. You can also add a little bit of Parmesan cheese for a nutty flavor.
  • To make the macaroni and cheese extra cheesy, sprinkle some shredded cheddar cheese on top before baking.
  • If you want a crispy macaroni and cheese, bake it for a few minutes longer until the top is golden brown.
  • Add some cooked bacon or ham to the macaroni and cheese for a savory twist.
  • You can also add some vegetables to the macaroni and cheese, such as broccoli, cauliflower, or peas.

Conclusion:

Macaroni and cheese is a classic comfort food that is loved by people of all ages. It is easy to make and can be customized to your own taste. With so many different ways to make macaroni and cheese, you are sure to find a recipe that you will love. So next time you are looking for a quick and easy meal, give macaroni and cheese a try. Whether you are making macaroni and cheese for a weeknight dinner or a special occasion, following these tips will help you make the best macaroni and cheese possible.

Related Topics