How to make macaroni and cheese casserole
Nearly everyone loves Macaroni and Cheese casserole. It is filling, it is easy to make and it contains loads of calcium. Macaroni and cheese may not be the lowest calorie meal you ever eat, but homemade macaroni and cheese is simple to make, suitable for a large crowd and children love it.
A big plus is that macaroni and cheese is a great dish in the winter or summer for a pot luck. Not only is it easy to prepare but unless someone has a specific problem with pasta or lactose, they can eat this dish. It is easy to reheat in both a regular oven or a microwave oven.
A large casserole of macaroni and cheese can be made ahead of time and individual slices can be reheated in the microwave. You can also freeze individual slices in zip lock bags or in small plastic containers for use at a later time.
Prepare the macaroni
In a large pot bring water to a full rolling boil. Add 1 teaspoon of olive oil into the water and return to full boil. Follow package directions to cook macaroni to «al dente» style. You may use salt in the water if you choose to.
Once the macaroni has finished cooking, drain and rinse with cold water. Return to pan and mix in salt and pepper to taste and dry parmesan cheese. Mix thoroughly.
Note: If you need to you can add avery small amount of milk to the macaroni if you are having difficulty blending the parmesan.
Prepare baking dish
Preheat oven to 350 degrees and place rack in center of oven.
It is recommended you use a deep aluminum foil lasagna dish to prevent bubble over. You should place the pan on a large cookie sheet.
Spray the inside of the pan (bottom and sides) with cooking spray and place on cookie sheet.
Prepare other ingredients
Prepare additional ingredients as follows:
Cheddar cheeses — Mix the white and yellow cheddars together. If you prefer to not use sharp cheese, you can change it as you see appropriate.
Saltine Crackers — You can use ritz crackers, or you can use unsalted crackers if you prefer. Crush them and put then in a bowl that is easy to handle. Do not turn them into crumbs, but leave some pieces (less than 1/3 of a cracker is typically a good size).
Butter — Slice butter into thin slices.
Mozzarella — Open bag and be sure it is accessible.
Place 1/2 of the cooked macaroni mixture into the bottom of the lasagna pan. Top with 1/2 of the shredded cheddar cheese, and one half of the crackers. Pour 3/4 of a cup of milk slowly across the top of the crackers. Dot the top with 1/2 of the butter. Place 1/2 of the sliced american cheese on top then 1/2 of the mozzarella cheese.
Pour the rest of the macaroni over the top of this layer and repeat, ending with the mozzarella cheese. Cover pan with aluminum foil which has been sprayed with cooking spray and seal tightly. Bake in 350 degree oven for 30 minutes and then remove top. Continue baking until the top layer of cheese is bubbling and slightly brown.
Remove from oven and cover with foil. Allow to sit for 15 minutes. Serve.
This recipe will serve 8 very large servings or 16 smaller servings.
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