Ooey Gooey Chili Mac Lasagna Recipes

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MOM'S GOOEY LASAGNA



Mom's Gooey Lasagna image

My mom makes this lasagna for our family, usually in the winter. This summer she took it for Homecoming at church and it got rave reviews from everyone. Needless to say, she took home a somewhat clean pan. Serving sizes and yield are approximate, because you'll probably want a couple of pieces. Also, the sauce can be prepared and refrigerated or frozen for later use. You OAMC people could divide it into two 8" pans and freeze one.

Provided by Redneck Epicurean

Categories     One Dish Meal

Time 1h15m

Yield 12 generous slices (approx)

Number Of Ingredients 13

1 medium onion, chopped
2 tablespoons garlic
2 tablespoons oil
1 lb ground beef
1 (6 ounce) can tomato paste
1 (28 ounce) can diced tomatoes
12 ounces water
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon basil
1 (8 ounce) box lasagna noodles, cooked
4 cups two bags mozzarella cheese (reserve enough to completely cover the top of the lasagna)
6 tablespoons parmesan cheese

Steps:

  • Saute onion and garlic in oil.
  • Add meat and brown.
  • Add the rest of the ingredients, ending with the basil.
  • Simmer on low for about 30-45 minutes.
  • To assemble lasagne, layer a small amount of sauce in a 9x13 pan to prevent sticking.
  • Place a layer of noodles over the sauce.
  • Cover noodles with sauce, then a small amount of the cheeses.
  • Layer noodles, sauce, cheeses until pan is full, ending with reserved mozzarella cheese.
  • Bake at 350 degrees until cheese is melted but not brown.

Nutrition Facts : Calories 329.5, Fat 17.5, SaturatedFat 7.9, Cholesterol 57.4, Sodium 749.5, Carbohydrate 23.4, Fiber 2.3, Sugar 5.3, Protein 20.1

OOEY GOOEY MAC AND CHEESE



Ooey Gooey Mac and Cheese image

Yummy mac and cheese that is so ooey and gooey. My kids go wild over this dish. It is great with anything: chicken, beef, or pork. Use any type of cheese you like; I use whatever I have in the fridge.

Provided by Reesa's Fab Kitchen online

Categories     Side Dish

Time 20m

Yield 8

Number Of Ingredients 12

3 tablespoons butter
1 clove garlic, minced
2 teaspoons all-purpose flour
1 teaspoon mustard powder
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste
3 cups half-and-half
8 ounces processed cheese (such as Velveeta®)
½ cup shredded Parmesan cheese
½ cup shredded Cheddar cheese
1 pound cooked elbow macaroni

Steps:

  • Melt butter in a large saucepan over medium-low heat. Add garlic; cook until fragrant. Stir in flour, mustard powder, garlic powder, Worcestershire powder, salt, and black pepper. Whisk in half-and-half. Simmer, stirring constantly, until sauce thickens, about 5 minutes. Add processed cheese, Parmesan cheese, and Cheddar cheese; stir until melted.
  • Pour cheese sauce over cooked pasta; stir well to combine.

Nutrition Facts : Calories 402.6 calories, Carbohydrate 25.2 g, Cholesterol 76.6 mg, Fat 26.7 g, Fiber 1.1 g, Protein 15.9 g, SaturatedFat 16.4 g, Sodium 498.8 mg, Sugar 0.7 g

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