Mccalls Baked Macaroni And Cheese Recipes

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MCCALL'S COOKING SCHOOL BAKED MACARONI, CHEESE AND CHICKEN CASSE



McCall's Cooking School Baked Macaroni, Cheese and Chicken Casse image

Yowzers. Good stuff. Complete comfort food at it's finest. Who says you can't whip up a delicious homemade mac and cheese in no time. Recipe courtesy of McCall's Cooking School.

Provided by AmyZoe

Categories     < 60 Mins

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

2 quarts water
1 teaspoon salt
2 cups elbow macaroni
1/4 cup butter
1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dry mustard
2 cups milk
1/4 cup pimiento, chopped
1/4 cup green pepper, chopped
2 cups cheddar cheese, coarsely grated
1 cup chicken, cooked and slivered
1 large tomatoes, cut into wedges

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.

MCCALL'S BAKED MACARONI AND CHEESE



Mccall's Baked Macaroni and Cheese image

Adapted from the McCall's 1973 Great American Recipe Card collection. The original calls for whole milk and 1/4 c. of butter.

Provided by WindLass

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 (8 ounce) package elbow macaroni
3 tablespoons butter
1/4 cup flour
1 teaspoon salt
1/4 teaspoon white pepper
2 cups skim milk
2 cups grated cheddar cheese
1 large tomatoes, thickly sliced
1 tablespoon dried parsley

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.

BAKED MACARONI AND CHEESE



Baked Macaroni and Cheese image

A friend of mine sent this recipe to me when I got my first apartment, because she knows how much I hate cooking! It's really easy -- even I can make it -- and tastes great. I'm not sure where she found the recipe, but it included the note 'Good source of protein, vitamin A, B group vitamins, calcium.'

Provided by Meredith

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Yield 3

Number Of Ingredients 6

1 (12 ounce) package macaroni
1 egg
2 cups milk
2 tablespoons butter, melted
2 ½ cups shredded Cheddar cheese
salt and pepper to taste

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.

Nutrition Facts : Calories 968.1 calories, Carbohydrate 92.6 g, Cholesterol 194.2 mg, Fat 45.4 g, Fiber 3.6 g, Protein 45.6 g, SaturatedFat 27.6 g, Sodium 736 mg, Sugar 11.2 g

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