Mccalls Cooking School Baked Macaroni Cheese And Chicken Casse Recipes

Steps:

• Preheat oven to 375 degrees f.
• Cook macaroni as package directs, drain.
• While cooking macaroni, melt butter in medium saucepan.
• Remove from heat and whisk in flour, salt, and pepper until smooth.
• Gradually stir in milk.
• Bring to a boil, stirring constantly. Reduce heat and simmer 1-2 minutes.
• Stir in 1 1/2 cup cheese and the cooked macaroni.
• Spray a 1 1/2 quart shallow casserole dish with cooking spray. Pour in macaroni and cheese.
• Arrange tomato slices over top. Sprinkle remaining cheese on top. Sprinkle parsley on cheese.
• Bake about 15 minutes uncovered until cheese is golden brown.

Steps:

• Preheat oven to 375. Put water in a large sauce pot, add salt, and bring to a rolling boil over high heat.
• Add macaroni all at once and stir with a fork. Return water to a boil and reduce heat to moderately low. Simmer for 4 to 5 minutes or until tender. Do not overcook. Drain.
• Meanwhile, put the butter in a medium-sized saucepan and heat over medium heat.
• When butter is melted, remove from heat and stir in flour, salt, pepper, and mustard. When mixture is smooth, gradually add milk, stirring until no lumps of flour remain.
• Return saucepan to heat and cook over moderately high heat, stirring constantly, until milk mixture comes to a boil and thickens slightly.
• Add chopped pimiento and chopped green pepper. Reduce heat to low and simmer 1 minute longer.
• Stir 1 1/2 cups of the grated cheddar cheese, the cooked drained macaroni, and the slivered chicken into the milk mixture.
• Pour into a shallow 2-quart round or oval baking dish. Sprinkle the rest of the grated cheddar cheese over the top of the macaroni mixture.
• The casserole can be prepared to this point and covered in foil or plastic wrap in the refrigerator for a couple days or until ready to bake.
• Or, place casserole on center rack in oven and bake for 20 minutes (longer if casserole has been chilled). Cook until macaroni is hot and bubbly and the cheese is melted.
• Remove from oven. Arrange tomato wedges on top of casserole and serve.

Steps:

• Preheat oven to 375.
• Put water in a large sauce pot, add salt, and bring to a rolling boil over high heat.
• Add macaroni all at once and stir with a fork.
• Return water to a boil and reduce heat to moderately low. Simmer 4 to 5 minutes or until tender. Do not overcook. Drain.
• Meanwhile, put butter in a medium-sized saucepan and heat over moderate heat.
• When butter is melted, remove from heat and stir in flour, salt, pepper, and mustard.
• When mixture is smooth, gradually add milk, stirring until no lumps of flour remain.
• Return saucepan to heat and cook over moderately high heat, stirring constantly, until milk mixture comes to a boil and thickens slightly.
• Add chopped pimiento and chopped green pepper and reduce heat to low and simmer 1 minute longer.
• Stir 1 1/2 cups of the grated cheddar cheese, the cooked and drained macaroni, and the slivered chicken into the milk mixture.
• Pour into a shallow 2 quart round or oval or round baking dish.
• Sprinkle the rest of the grated cheddar cheese over the top of the macaroni mixture.
• The casserole can be prepared to this point 1 to 2 days before you plan to bake and serve it. You can cover and store in refrigerator until ready to bake.
• Place casserole on center oven rack in oven and bake for 20 minutes (longer if casserole has been chilled), or until macaroni is hot and bubbly and the cheese is melted.
• Remove from oven and arrange tomato wedges on top of casserole and serve.

Steps:

• Preheat oven to 350 degrees.
• Cook Macaroni& cheese according to directions.
• Add cheese and tuna.
• Mix well.
• Pour into small-medium sized casserole dish.
• Spread bread crumbs on top.
• Top with crushed potato chips.
• Bake un-covered for 20 minutes om top rack.
• Note: Adding the extra cheese in this recipe makes a big difference in the flavor of this dish.
• Boxed macaroni and cheese tends to be lacking in the cheese department no matter what brand you buy.
• If you use a homemade macaroni and cheese, you can omit the 8 oz.
• of cheddar.

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.
• Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, heat soup and milk over medium heat until simmering. Remove from heat and stir in macaroni. Pour macaroni mixture into 9x13 baking dish. Place a layer of tomatoes, then a layer of cheese slices over macaroni. Repeat.
• Bake for 25 minutes or until cheese is golden and bubbly.

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.