Best Layered Mac And Cheese Casserole Recipes

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JOHN LEGEND'S MACARONI AND CHEESE



John Legend's Macaroni and Cheese image

When musician John Legend visited Martha Stewart, he shared this recipe for his favorite Southern comfort food. Learn how to make the singer's delicious, creamy macaroni and cheese at home.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 11

4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
Coarse salt and freshly ground pepper
3 cups elbow macaroni
2 (12-ounce) cans evaporated milk
1/3 cup skim milk
2 large eggs
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
2 (8-ounce) packages extra-sharp cheddar cheese, grated
1 (8-ounce) package Monterey Jack cheese, grated
Paprika, for sprinkling

Steps:

  • Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.
  • In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.
  • Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

LAYERED MACARONI AND CHEESE



Layered Macaroni and Cheese image

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

Provided by looneytunesfan

Categories     Cheese

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 7

1/2 lb elbow macaroni, cooked
4 cups cheddar cheese, shredded, divided
2 eggs
1 1/2 cups milk
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon paprika

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.

Nutrition Facts : Calories 762.7, Fat 44.2, SaturatedFat 26.9, Cholesterol 237.2, Sodium 1220.5, Carbohydrate 48.6, Fiber 1.9, Sugar 1.8, Protein 41.7

CHILI MACARONI CASSEROLE



Chili Macaroni Casserole image

This is a delicious layered dish of chili and macaroni and cheese, topped with tortilla chips and cheese for a nice crunch. Serve with a dollop of sour cream. My family loves it!

Provided by Beth71

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h10m

Yield 12

Number Of Ingredients 19

1 (16 ounce) package elbow macaroni
2 pounds lean ground beef
½ cup chopped onion
2 (8 ounce) cans tomato sauce
1 (14.5 ounce) can diced tomatoes
1 (14 ounce) can whole kernel corn, drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (1.25 ounce) package taco seasoning mix
1 (1.25 ounce) package chili seasoning mix
1 (10.75 ounce) can condensed cheddar cheese soup
1 (10.75 ounce) can milk
1 cup shredded Cheddar cheese
½ cup sour cream
1 ½ teaspoons garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 cup shredded Cheddar cheese
1 cup crushed tortilla chips
½ cup sour cream

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.

Nutrition Facts : Calories 539.4 calories, Carbohydrate 53.1 g, Cholesterol 80.8 mg, Fat 22.8 g, Fiber 5.6 g, Protein 30.1 g, SaturatedFat 11.1 g, Sodium 1389.3 mg, Sugar 7.4 g

LAYERED MAC AND CHEESE CASSEROLE



Layered Mac and Cheese Casserole image

With spinach, ham, and cheddar. Also good with shells or fusilli, just substitute equal weights of pasta.

Provided by Space Burger Steve

Categories     < 4 Hours

Time 1h20m

Yield 1 pan of food, 6 serving(s)

Number Of Ingredients 16

3 tablespoons butter
1/4 cup all-purpose flour
3 1/2 cups milk
1/4 teaspoon white pepper
1/4 teaspoon mustard powder
1 pinch cayenne
1 pinch nutmeg
300 g grated cheddar cheese
454 g fresh spinach
1/2 cup breadcrumbs
50 g grated cheddar cheese
1 cup breadcrumbs
1 tablespoon butter
150 g grated cheddar cheese
450 g macaroni
300 g ham

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.

Nutrition Facts : Calories 991.4, Fat 46.4, SaturatedFat 27.3, Cholesterol 154, Sodium 1677.2, Carbohydrate 90, Fiber 5.5, Sugar 4.5, Protein 52.8

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