Macaroni And Cheese Bake For Easter Recipes

BAKED MACARONI AND CHEESE

Steps:

• Cook the elbow macaroni in boiling, salted water for 6 minutes (or 2 minutes shy of the package directions). Drain and set aside.
• Meanwhile, preheat oven to 350 F degrees. Lightly coat a 1 ½ quart baking dish with nonstick cooking spray. Set aside.

BAKED MAC AND CHEESE

Steps:

• Preheat oven to 350°. Cook macaroni according to package directions for al dente; drain., In a Dutch oven, heat 1/3 cup butter over medium heat; saute onion until tender. Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened. Stir in cheese until melted. Stir in macaroni. Transfer to a greased 13x9-in. baking dish., In a microwave, melt remaining butter; toss with bread crumbs. Sprinkle over casserole. Bake, uncovered, until heated through, 30-35 minutes.

MACARONI CORN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium baking dish, mix the whole kernel corn, cream style corn, uncooked pasta, butter, and processed cheese.
• Bake, covered, for 30 minutes in the preheated oven. Remove cover, stir, and continue baking 30 minutes, or until the pasta is tender but firm.

OLD-FASHIONED MACARONI AND CHEESE

Steps:

• Cook macaroni in boiling water until almost tender; drain. Meanwhile, in a Dutch oven, melt butter. Stir in the flour, salt, mustard, pepper and pepper sauce until smooth. Cook for 1 minute or until bubbly. Stir in the macaroni, milk and 4 cups cheese. , Transfer to an ungreased 13x9-in. baking dish. Cover and bake at 350° for 45-50 minutes or until bubbly. Uncover; sprinkle with the remaining cheese. Let stand for 5 minutes before serving.

BAKED MACARONI AND CHEESE

Steps:

• Cook shells in boiling water until barely al-dente.
• Drain well.
• Heat oven to 400 deg.F and grease a 13 x 9 inches baking dish.
• Put about 1/3 of the shells in prepared dish. Sprinkle with 1/4 tsp salt, pepper and 1/3 of the cheese. Dot with 1/ tbsp butter. Repeat layers twice more, ending with the remaining cheese. Don't push down on the shells or it will make it too dense. Pour milk over top.
• Bake 45 minutes to 1 hour, depending on how crisp you like the top.