Layered Mac And Cheese Casserole Recipes

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.

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Coat a 2-quart baking dish with nonstick cooking spray.
• Layer 1/3 of the cooked macaroni in the baking dish.
• Sprinkle with 1-1/2 cups cheese.
• Repeat the layers; top with the remaining macaroni.
• Reserve the remaining 1 cup cheese.
• In a medium bowl, whisk together the eggs, milk, salt, and pepper until blended; pour over the macaroni.
• Cover and bake for 45 minutes, or until heated through.
• Uncover and sprinkle with the remaining cheese and the paprika.
• Cover and let stand for 10 minutes before serving.

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.

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.

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.