Macaroni And Cheese Casserole Cups Recipes

MACARONI AND CHEESE CASSEROLE

Steps:

• In a saucepan, heat milk over medium heat until bubbles form around the edge of pan. Remove from the heat; stir in the cheese and butter. Let stand for 1 minute. Stir until cheese is almost melted. Stir in bread crumbs. In a bowl, combine the macaroni, egg yolks, pimientos, parsley, onion and salt. Stir in cheese mixture; mix well. Beat egg whites until stiff peaks form; fold into macaroni mixture. Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until puffed and lightly browned.

BAKED MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2-quart baking dish.
• In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
• Whisk the egg and milk together in a large cup. Add butter and cheese to the egg and milk. Stir well.
• Place the lightly cooked macaroni in the prepared baking dish. Pour the egg and cheese liquid over the macaroni, sprinkle with salt and pepper, and stir well. Press the mixture evenly around the baking dish.
• Bake uncovered, for 30 to 40 minutes, or until the top is brown.

BAKED MEXICAN MACARONI AND CHEESE

Steps:

• Heat oven to 375°F. Cook and drain pasta as directed on package; set aside.
• In 3-quart saucepan, melt butter over medium heat. Add onion, mustard, salt, pepper and garlic; cook 5 to 7 minutes, stirring occasionally, until onion is tender. Stir in flour. Cook over medium-low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in yogurt, stirring constantly. Gently stir in cheeses; stir in pasta. Pour into ungreased 2-quart casserole. Sprinkle with bread crumbs.
• Bake uncovered about 25 minutes or until bubbly.

MACARONI AND CHEESE CASSEROLE CUPS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Place 12 foil cupcake liners into muffin tins.
• Cook macaroni as package label directs and drain.
• Measure flour into a medium saucepan.
• Slowly whisk in 1 cup of milk.
• Whisk in the remaining milk.
• Place over medium heat and cook until small bubbles appear around the edge.
• Reduce heat to low and simmer, stirring often, until thickened slightly, about 15 minutes.
• Remove from heat and stir in 1 cup Cheddar, Mozzarella and Parmesan cheese.
• Add macaroni, stirring gently to coat.
• Let rest for 5 minutes to cool.
• Scoop into prepared muffin tins, filling to the top.
• Sprinkle reserved 1/2 cup cheddar over tops.
• Bake for 15 to 20 minutes or until tops are lightly browned.
• Remove from oven and cool for 15 to 20 minutes.
• Go around the edge of cups with the tip of a small knife and remove cups from muffin tins.

FOUR CHEESE MACARONI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to boil over high heat. Add macaroni, and cook until al dente, about 8 to 10 minutes. Drain, and pour hot pasta into a casserole dish.
• Meanwhile, in a large bowl, stir together tomatoes, italian seasoning, oregano, basil, salt, and pepper.
• Stir into the hot pasta 1 cup of Cheddar, 1 cup of mozzarella, and 1/2 cup of Parmesan. Continue to stir until the cheeses have melted. Then stir in tomato and herb mixture. Sprinkle 1/2 cup Cheddar, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 cup feta over the top of the casserole.
• Bake in preheated oven for 15 to 25 minutes.