Reheat casserole in microwave oven for about
side.
Meanwhile cook the macaroni pasta until just al dente
Grate cheese, Mix with next 8 ingredients.
Cook macaroni in salted water and drain.
Melt margarine in hot macaroni and mix with cheese mixture.
Pour into 3 quart casserole dish and bake for 30 minutes or until brown and bubbly around edges.\tBake at 350 degrees.
Cook macaroni 8 to 10 minutes.
Drain.
Add butter and stir in flour. Add onions and peppers. Beat eggs with milk real good. Add salt and pepper. Stir over heat until thickened.
Add cheese. Stir real good until well mixed, then add macaroni and mushrooms, drained.
Put in a casserole dish and bake 25 to 35 minutes at 350\u00b0.
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
Combine macaroni, Cheddar cheese, ham, and mayonnaise in a 9x13 baking dish until well mixed.
Sprinkle bread crumbs over the macaroni casserole.
Bake casserole in the preheated oven until bread crumbs are lightly browned, about 25 minutes.
Alternate layers of macaroni and Cheddar and cottage cheese in greased 2
oil over high heat. Add macaroni, and cook until al dente
he macaroni.
In a large bowl, combine the Muenster cheese, mild
Heat oil in large skillet or Dutch oven.
Then brown beef, onions, and peppers.
Stir in flour, then tomatoes.
Cook until mixture thickens, stirring occasionally.
Meanwhile, cook the macaroni according to package directions.
Rinse in cold water and drain.
When sauce thickens, stir in cheese, macaroni, and seasonings.
Mix well.
Turn mixture into large buttered casserole and bake at 375 degrees, uncovered until bubbly and browned on top, about 20 to 25 minutes.
Cook macaroni; when done put in greased pan.
Then blend in flour and milk; cook until thick, stirring constantly.
Melt 6 tablespoons of butter in a pan, then add ham cubes to macaroni mix. Put in milk over macaroni when thick.
Add the cheese and bread; dot with the 2 tablespoons margarine from the 8 tablespoons.
Bake at 375\u00b0 for 20 minutes or until crumbs are brown.
Cook and drain macaroni.
Mix all the ingredients in casserole and refrigerate overnight.
Top with Ritz crackers and bake at 350\u00b0 until hot.
0 minutes.
Toss 4 cheese in bowl. reserve 1 1
ut of cheese; set aside. Chop remaining cheese. Combine chopped cheese, macaroni, seasoned meat
Cook macaroni as directed.
Drain.
Spray baking dish with nonstick spray.
Mix hot macaroni with cheese and stir.
Add 1 egg (slightly beaten) and 2 large cans of evaporated milk and pour into baking dish.
Cut butter into small pats and place on top. Bake at 450\u00b0 for approximately 15 minutes only until set.
This will make a very creamy cheese macaroni after it sets for a few minutes.
o a casserole and top with Gruyere cheese. Pop casserole in oven and
Mix soups, chilies and heat.
Dip tortillas in mixture and layer tortillas, ground meat and grated cheese in casserole. Cover with foil.
Bake at 350\u00b0 for 30 to 45 minutes.
uart casserole dish with cooking spray; set aside.
Cook macaroni in
Cook macaroni according to package directions, drain. Meanwhile, in a medium, saucepan melt butter over med-low heat. Add celery and onion, cook until tender. Blend in soup, milk and cheese. Cook until the cheese is melted. Combine cheese with macaroni, turkey, and salt. Spray 3 q casserole dish with non-stick spray. Transfer to baking dish and top with crushed potato chips. Bake 350 for 30 min or until hot and bubbly and the chips are toasted.
Cook and drain macaroni. If using the optional chopped celery, boil it with the pasta.
In a bowl blend together the soup, milk, mayo, and dry mustard.
Stir in cheese, tuna, and pimiento.
Gently fold in macaroni/spaghetti and transfer into a 2 quart 8X8 inch casserole dish.
Combine crumbs, butter, and paprika and sprinkle evenly on top.
Bake uncovered at 350 for 30-35 minutes or so. When the crumbs are a pretty color and the juices are bubbling around the edges your casserole is done.
In large dutch oven brown ground beef and drain. Sautee onion. Add jar of spaghetti sauce. Stir in garlic powder, worcestershire sauce, ketchup, Italian seasoning, sugar, salt and black pepper.
Simmer covered on very low heat for 30 minutes.
Boil elbow macaroni noodles in salted water until done. Drain noodles.
In a 9 x 9 casserole dish layer noodles, sauce and cheese. Repeat, ending with cheese on top. Bake in a 350 degree oven for 15 minutes until hot throughout and cheese is melted. Serve and enjoy!