This baked mac and cheese is a family favorite recipe, loved by both children and adults. It uses a combination of cheeses, layered in the dish as well as melted into a rich and creamy cheese sauce, for the ultimate in cheesy deliciousness! Perfect for a comforting dinner or as a holiday side dish!
Baked mac and cheese. It’s nearly the universal comfort food, and there are SO many variations! In fact, I almost didn’t post this recipe, as there are SOOOO many mac and cheese recipes available, and most people already have their favorite way of making it.
Of course, there’s no “right” way or “wrong” way, so I’m here sharing the way I like to make my mac and cheese (the way my family loves it too).
Million Dollar Spaghetti Casserole with Green Beans
Cook 16 oz spaghetti to al dente, then once drained, add 3 Tbsp butter and 1/2 jar of your favorite sauce (we love the Tomato, Onion, Garlic).
While noodles are cooking- brown 1/2 lb ground beef and 1/2 lb ground itialian sausage with salt and pepper. Once meat is cooked, add 1 small chopped onion and 2 cloves minced garlic.
Cook until translucent. Stir in 1 1/2 jars of sauce and set aside. Place half of the spaghetti in a greased 9×13 pan. Then top with mixture of 1 block softened cream cheese, 1 cup cottage cheese, 1/4 cup sour cream, and 2/3 cup parmesan cheese.
Then add the rest of the spaghetti, and then layer the meat sauce.
Top with 2 cups mozzarella and then bake at 350 for 30 minutes. Let cool for 10 minutes before serving.
French Onion Chicken & Rice Bake
Dice up 2lbs raw chicken breast into bite size pieces.
Add to greased 9×13 inch pan. Then sprinkle with 2 packets of onion soup mix, salt, and pepper, Then add in 2 cans cream of chicken soup, 2 cans full of water (use the cream of chicken soup can), 2 cups of long grain white rice (NOT instant).
Mix together and then cover tightly with double layer of foil.
Bake at 350 for 1 hour and 15 minutes.
One Pot Chili Cheese Mac
In a forage pot with fitted lid, brown 1lb of ground beef.
When cooked add 1 small chopped onion, 2 minced garlic cloves, and 1.5 tsp garlic powder, cumin, chili powder, paprika. Add 1/2 tsp salt and oregano. Cook 2-3 minutes.
Then add in 1 can Rotel, 1 can drained light red kidney beans, 1/2 can of fat free refried beans, 8 oz tomato sauce, 15oz of chicken broth, and 1 3/4 cup water.
Bring to boil and let simmer, covered for 10 minutes.
Then stir in 8oz uncooked pasta (macaroni is what we use) and simmer uncovered for about 6-7 minutes.
Remove from heat and let rest for 5 minutes. Then stir in 3/4 cup shredded cheddar.