Best 8 Stroganoff Macaroni And Cheese Recipes

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Indulge in the ultimate comfort food experience with our tantalizing Stroganoff Macaroni and Cheese recipes. This culinary masterpiece combines the richness of classic beef stroganoff with the gooey, cheesy goodness of macaroni and cheese, resulting in a dish that is both hearty and satisfying.

Our collection features three variations of this delightful dish, each with its own unique twist. The first recipe stays true to the traditional stroganoff flavors, using tender beef, mushrooms, and a creamy sauce made with sour cream and Dijon mustard. The second recipe adds a touch of spice with the addition of chipotle peppers and chili powder, creating a smoky and flavorful twist. And for those who prefer a vegetarian option, the third recipe swaps out the beef for hearty mushrooms, delivering a savory and umami-packed dish.

No matter which recipe you choose, you're guaranteed a culinary journey that will tantalize your taste buds. So gather your ingredients, preheat your oven, and let's embark on a cheesy, beefy, and utterly delicious adventure with our Stroganoff Macaroni and Cheese recipes.

Let's cook with our recipes!

MAC & CHEESE BEEF STROGANOFF



Mac & Cheese Beef Stroganoff image

This delicious and hearty dish is perfect for chilly winter evenings.

Provided by macaroni

Number Of Ingredients 16

3/4 lb. boneless beef
2 tbsp. flour
Salt and pepper
1 tbsp. vegetable oil
2 tbsp. butter
1/2 c. chopped white onion
1 large garlic clove, minced or pressed
1/4 lb. sliced mushrooms, white or brown
1/4 c. dry red wine
1/2 c. beef broth
1 box macaroni & cheese
1/4 c. milk
1/4 c. margarine
1/4 c. sour cream
1/2 tsp. Worcestershire sauce
1 tbsp. chopped fresh chives

Steps:

  • » Cut beef into strips 1/4-inch thick, 1/2-inch wide, and 2-inch long, removing as much fat as possible.» Season flour with salt and pepper, and dredge beef in flour mixture.» In a large skillet, heat oil and 1 tbsp. butter over Medium-high heat until hot but not smoking.» Brown beef, in batches if necessary, transferring to a plate when done.» Lower temperature to Medium, and add remaining tbsp. butter to skillet.» Add onion and garlic to skillet, and sauté until softened, stirring regularly.» Add mushrooms to skillet, and cook, stirring occasionally, until mushrooms have given off their liquid and it has evaporated.» Add wine and broth to skillet, and bring to a boil.» Boil 3 minutes, then reduce heat to Low.» Return beef to pan with any juices from plate.» Cover pan and simmer 25 minutes, stirring occasionally.» While stroganoff is simmering, prepare macaroni & cheese with milk and margarine according to directions on the box, or use your favorite variation.» When macaroni & cheese is done, stir sour cream and
  • Worcestershire sauce into the stroganoff.» Season stroganoff with salt and pepper to taste. Heat until almost at a boil.» Divide macaroni among serving plates, and top with stroganoff.» Sprinkle dishes with fresh chives, and serve.

RICH AND CREAMY BEEF STROGANOFF



Rich and Creamy Beef Stroganoff image

A rich, creamy beef stroganoff. This recipe uses a roux to create a beef gravy that is then thickened with sour cream AND cream cheese. A little bit of zip is added using pepper flakes. Serve this over egg noodles.

Provided by SANFRANCOOK

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 1h50m

Yield 8

Number Of Ingredients 18

2 (2 pound) beef chuck roast, cut into 1/2-inch thick strips
½ cup red wine
1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 tablespoons butter
1 large onion, diced
3 cloves garlic, minced
2 tablespoons butter
1 cup sliced mushrooms
¼ cup butter
¼ cup all-purpose flour
1 ⅓ cups beef stock
1 tablespoon Worcestershire sauce
1 teaspoon prepared yellow mustard
2 teaspoons crushed red pepper flakes
⅓ cup sour cream
1 (3 ounce) package cream cheese, softened

Steps:

  • Place the beef into a large bowl. Stir in the red wine, salt, and black pepper. Marinate for 10 minutes, then remove the beef and pat dry with a paper towel. Reserve the remaining marinade.
  • Heat the olive oil in a large skillet over medium heat. Stir in the beef; cook and stir until browned, then transfer to a plate, 5 to 7 minutes. Drain any remaining grease from the skillet. Melt 2 tablespoons butter over medium heat. Stir in the onion, garlic, and a pinch of salt. Cook and stir until the onion is soft and translucent. Transfer the onion mixture to the plate with the prepared beef; set aside.
  • Melt another 2 tablespoons butter in the same skillet over medium heat, and stir in the mushrooms. Cook and stir until the mushrooms are tender, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. Melt 1/4 cup of butter in the skillet. Whisk in the flour, cook and stir until the flour no longer tastes raw, about 4 minutes. Slowly whisk in the beef stock. Bring to a boil, stirring constantly, then reduce heat to medium low. Pour in the reserved red wine marinade, Worcestershire sauce, prepared mustard, and red pepper flakes, then add the beef and onion mixture. Cover and simmer until the meat is tender, about 1 hour. Season with salt and black pepper.
  • Stir in the mushrooms, sour cream, and cream cheese about 5 minutes before serving.

Nutrition Facts : Calories 567.2 calories, Carbohydrate 8 g, Cholesterol 149.8 mg, Fat 44.9 g, Fiber 0.9 g, Protein 29.4 g, SaturatedFat 21.4 g, Sodium 517.6 mg, Sugar 1.9 g

CLASSIC BAKED MACARONI AND CHEESE



Classic Baked Macaroni and Cheese image

Think Stouffer's without the freezer. While it can be enjoyed straight from the pot, this macaroni and cheese has a slightly looser sauce than the stovetop variety to allow for thickening in the oven. Bread crumbs, while optional, make it truly spectacular.

Provided by Alison Roman

Categories     dinner, lunch, casseroles, pastas, main course, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound elbows, shells, cavatappi, farfalle, fusilli or other short, tube-shaped pasta
Kosher salt
4 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
1 clove garlic, finely grated
1 teaspoon smoked or hot paprika
Freshly ground pepper
12 ounces sharp or white Cheddar cheese, grated
12 ounces fontina or Gruyère, grated
1 cup coarse bread crumbs or panko
4 tablespoons melted butter or olive oil
1/4 cup finely grated Parmesan cheese (optional)
Kosher salt and freshly ground pepper

Steps:

  • Cook pasta in a large pot of salted boiling water until it's barely al dente. (It should be more al dente than your average pasta: It's going to continue to cook in the oven.) Drain and set aside.
  • Meanwhile, heat butter in a medium pot over medium heat. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Slowly whisk in milk to avoid clumping. Add garlic, paprika and season with salt and pepper. Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated.
  • Add grated cheese and whisk to blend until the cheese is completely melted. (The sauce will seem thick at first and thin out as the cheese melts; it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well.
  • Heat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips).
  • Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl. Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated.
  • Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top. Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Let cool slightly before serving.

Nutrition Facts : @context http, Calories 1076, UnsaturatedFat 24 grams, Carbohydrate 85 grams, Fat 61 grams, Fiber 4 grams, Protein 46 grams, SaturatedFat 31 grams, Sodium 1027 milligrams, Sugar 12 grams, TransFat 1 gram

MAC & CHEESE STROGANOFF



Mac & Cheese Stroganoff image

Like beef stroganoff? Like mac & cheese? You'll love the flavor combo of both in this simple dish.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 6 servings, 1-2/3 cups each

Number Of Ingredients 6

1 pkg. (14.5 oz.) KRAFT Macaroni & Cheese Family Size Dinner
1 lb. lean ground beef
1 onion, chopped
1 can (8 oz.) mushroom pieces and stems, drained
1/4 tsp. black pepper
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Prepare Dinner in large saucepan as directed on package.
  • Meanwhile, brown meat with onions, mushrooms and pepper in skillet.
  • Add to Dinner; mix lightly. Stir in sour cream.

Nutrition Facts : Calories 570, Fat 28 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 70 mg, Sodium 940 mg, Carbohydrate 52 g, Fiber 2 g, Sugar 10 g, Protein 26 g

STROGANOFF MACARONI AND CHEESE



Stroganoff Macaroni and Cheese image

Make and share this Stroganoff Macaroni and Cheese recipe from Food.com.

Provided by Audrey M

Categories     Cheese

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 (10 3/4 ounce) can healthy request cream of mushroom soup
1 1/2 cups shredded kraft low-fat cheddar cheese (6 oz)
1/2 cup sliced mushrooms, drained (one 2.5 oz jar)
1/3 cup land o lakes nonfat sour cream
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
2 cups hot cooked elbow macaroni, rinsed and drained

Steps:

  • Preheat oven to 350 degrees.
  • Spray an 8x8" baking dish with butter flavored Pam.
  • In a medium saucepan, combine mushroom soup and Cheddar cheese.
  • Cook over medium heat until cheese melts, stirring constantly.
  • Remove from heat.
  • Stir in mushrooms, sour cream, parsley flakes, and black pepper.
  • Add macaroni.
  • Mix well to combine.
  • Pour mixture into prepared baking dish.
  • Bake for 30 minutes.
  • Place baking dish on a wire rack and let set for 5 minutes.

MACARONI WITH 4 CHEESES!



Macaroni with 4 Cheeses! image

In this episode, chef Emeril does what he does best: comfort food kicked up yet another notch! Chef Emeril revisits a couple of classic comfort food dishes, Emeril-style!

Provided by Emeril Lagasse

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 14

1/2 teaspoon minced garlic
4 ounces grated cheddar cheese
4 ounces grated fontina cheese
4 ounces grated gruyere cheese
1/4 cup fresh bread crumbs
1/2 teaspoon Essence or Creole Seasoning
4 tablespoons butter, plus 2 tablespoons, plus 1 tablespoon
4 tablespoons flour
2 cups half and half
3/4 teaspoon salt
1/4 teaspoon ground white pepper
1/4 teaspoon Emeril's Red Hot Sauce
8 1/2 ounces grated Parmigiano-Reggiano, or other good-quality parmesan cheese (about 2 cups)
1 pound elbow macaroni

Steps:

  • In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat. Add the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half and half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Stir until cheese is melted and sauce is smooth. Cover and set aside.
  • Preheat the oven to 350 degrees F.
  • Fill a large pot with water and bring to a boil over high heat. Add salt to taste and, while stirring, add the macaroni. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Drain in a colander and return the macaroni to the pot. Add 2 tablespoons of the butter and the garlic and stir to combine. Add the bechamel sauce and stir until well combined. Set aside.
  • Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside.
  • In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Toss to combine.
  • Place one-third of the macaroni in the bottom of the prepared baking dish. Top with one-third of the mixed cheeses. Top with another third of the macaroni and another third of the cheese mixture. Repeat with the remaining macaroni and cheese mixture. In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence and toss to combine. Sprinkle this over the top of the macaroni and cheese.
  • Bake for 40 to 45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown. Remove from the oven and allow to sit for 5 minutes before serving.

BAKED SIMPLE MEATBALL STROGANOFF



Baked Simple Meatball Stroganoff image

If you like meatball subs, you'll love this tangy casserole that has all the rich flavor of the popular sandwiches with none of the mess. Italian bread is spread with a cream cheese mixture, then topped with meatballs, spaghetti sauce and cheese. Bravo! -Gina Harris, Seneca, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

1/3 cup chopped green onions
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 loaf (1 pound) Italian bread, cut into 1-inch slices
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese, divided
3-1/2 cups spaghetti sauce
1 cup water
2 garlic cloves, minced

Steps:

  • In a large bowl, combine the onions, bread crumbs and Parmesan cheese. Crumble beef over mixture and mix well. Shape into 1-in. balls; place on a greased rack in a shallow baking pan. Bake at 400° until no longer pink, 15-20 minutes., Meanwhile, arrange bread in a single layer in an ungreased 13x9-in. baking dish. Combine the cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella., Combine the spaghetti sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350° until heated through, about 30 minutes.

Nutrition Facts : Calories 641 calories, Fat 39g fat (15g saturated fat), Cholesterol 94mg cholesterol, Sodium 1234mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 3g fiber), Protein 29g protein.

STROGANOFF



Stroganoff image

Here's a simple way to prepare a Stroganoff. Just a few ingredients combined with beef and you have a whole meal in about thirty minutes.

Provided by sal

Categories     Main Dish Recipes     Beef     Beef Stroganoff Recipes

Time 40m

Yield 7

Number Of Ingredients 8

1 pound ground beef
½ cup chopped onion
1 tablespoon all-purpose flour
½ teaspoon salt
¼ teaspoon paprika
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
8 ounces macaroni

Steps:

  • In a large skillet over medium heat, saute the meat and onions for 10 minutes, or until the meat is browned and the onion is tender. Stir in the flour, salt and paprika. Then add the mushroom soup, mix well and cook, uncovered, for 20 minutes.
  • Reduce heat to low and add the sour cream, stirring well and allowing to heat through. Cover and set this mixture aside.
  • Cook the egg noodles according to package directions. Drain the water from the noodles and pour the meat mixture over the noodles.

Nutrition Facts : Calories 434.7 calories, Carbohydrate 29.9 g, Cholesterol 69.6 mg, Fat 27.2 g, Fiber 1.2 g, Protein 16.9 g, SaturatedFat 12 g, Sodium 511 mg, Sugar 1.9 g

Tips:

  • For a richer sauce, use full-fat sour cream and cream cheese.
  • If you don't have white wine, you can use chicken broth or beef broth.
  • To make the dish more kid-friendly, omit the Worcestershire sauce and Dijon mustard.
  • For a more flavorful dish, use a variety of mushrooms, such as cremini, shiitake, and oyster mushrooms.
  • If you don't have macaroni noodles, you can use any other type of pasta, such as penne, shells, or rotini.
  • Serve the stroganoff macaroni and cheese with a side of crusty bread or a green salad.

Conclusion:

Stroganoff macaroni and cheese is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover beef or chicken, and it is also a good way to get your kids to eat their vegetables, especially if you add a variety of mushrooms to the sauce. This dish is also a great way to use up leftover pasta, so if you have any leftover macaroni, this is a great recipe to try.

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