Macaroni Spinach And Cheese Casserole Oamc Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter.
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes.
• Melt 3 tablespoons butter in a saucepan over medium heat while macaroni is cooking. Add flour and whisk until fragrant, 2 to 3 minutes. Pour in a little milk and continue whisking. Pour in remaining milk and add frozen spinach. Cook, whisking constantly, until spinach softens and sauce thickens, about 5 minutes.
• Remove sauce from heat and stir in 2 cups Cheddar cheese; whisk until melted. Season sauce with salt, pepper, and nutmeg.
• Drain macaroni and spread evenly in the prepared baking dish. Cover with cheese sauce. Mix well. Sprinkle remaining 1 cup Cheddar cheese on top.
• Bake in the preheated oven until cheese is melted, about 30 minutes. Turn on the oven's broiler and broil until a golden crust forms on top, about 3 minutes.

Steps:

• Cook the pasta following pack instructions. Meanwhile, heat the oil in a medium non-stick pan. Add the leeks, stir well, then cover and cook for about 6 mins or until softened.
• Put the flour and mustard powder in a small bowl and gradually whisk in the milk. Pour into the pan with the leeks and stir with a wooden spoon until thickened. Continue stirring over a low heat while the pasta cooks. It will seem thick but will be diluted later.
• Drain the pasta, reserving the cooking water, then stir the paste into the sauce. Add the spinach and 1-11/2 ladlefuls of the water to make a spoonable sauce, then stir over the heat until the spinach has wilted. Stir in most of the cheese and taste for seasoning.
• Heat the grill. Tip the pasta mixture into a casserole dish, arrange the tomatoes over the top and scatter over the remaining cheese. Grill for 5-10 mins or until bubbling and golden.

Steps:

• In a large saucepan, melt butter over medium. Add onion and cook until translucent, 6 minutes. Whisk in flour and cook, stirring frequently, until mixture is pale golden and has a slightly nutty aroma, about 2 minutes. Whisking constantly, add 2 cups milk. Add remaining 2 cups milk, raise heat to medium-high, and whisk until smooth; season with salt and pepper. Cook, whisking constantly, until sauce comes to a boil, 8 to 10 minutes. Reduce heat to low and simmer gently, stirring occasionally, until sauce thickens, 13 to 15 minutes.
• Add spinach and cook, stirring constantly, until wilted, about 3 minutes. Add cheese and stir until melted, about 2 minutes. Add cooked macaroni and stir to combine. Serve immediately.

Steps:

• Heat oven to 400F.
• Spray 8" square baking dish with nonstick cooking spray.
• In small bowl, whisk 1/4 cup of the milk and flour until smooth.
• In heavy medium saucepan, heat remaining 1 1/2 cups milk over medium heat until steaming.
• Add flour mixture; cook 2-3 minutes or until sauce boils and thickens, whisking constantly.
• Remove from heat; stir in cheddar cheese until melted.
• Stir in cottage cheese, salt, pepper and nutmeg.
• Cook spinach according to package directions; drain.
• Rinse under cold running water; squeeze out excess moisture.
• Cook macaroni in large pot of boiling lightly salted water 4-5 minutes or until not quite tender, stirring often.
• (Macaroni will continue to cook while baking.) Drain; rinse with cold water.
• Drain again.
• In large bowl, stir together cheese sauce and macaroni.
• Spread half of the macaroni mixture in baking dish; spoon spinach over top.
• Spread remaining macaroni mixture over spinach layer; sprinkle with wheat germ.
• (Dish can be made to this point and refrigerated for 2 days or frozen for 2 months. Thaw in refrigerator before baking.) Bake 35-45 minutes or until bubbly and golden.
• TIP*If you can't find wheat germ, substitute an equal amount of Parmesan cheese, cracker crumbs or bread crumbs.
• VARIATION: To make Southwestern Macaroni and Cheese with Peppers, substitute 1 cup grated pepper Jack cheese for 1 cup of the cheddar cheese.
• Omit the nutmeg.
• Add 1 (4 1/2-oz.) can chopped mild green chiles, 1/3 cup chopped fresh cilantro and dash cayenne pepper to cheese sauce.
• Omit spinach.
• Instead, cook 2 cups thawed frozen pepper stir-fry vegetables in 1 teaspoon olive oil 3 to 4 minutes or until tender.
• Replace spinach with pepper mixture.

Steps:

• Preheat the oven to 425.
• In medium sized pot, over medium heat, melt butter.
• Add the flour and cook for 3 minutes.
• Pour in the hot milk and cook until thickened.
• Add the spinach, cheese, seasonings, horseradish and mustard.
• Mix well.
• Combine with the cooked pasta.
• Place in a greased cassarole dish.
• Bake in oven for 15 minutes or until bubbling.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large Dutch oven, cook the beef, onions, carrots and celery over medium heat until meat is no longer pink; drain. Add the tomatoes, salt, garlic powder, pepper and oregano. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. , Drain macaroni; add macaroni and spinach to beef mixture. Pour into two greased 3-qt. baking dishes. Sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Steps:

• Preheat oven to 350. Lightly grease a 13 x 9 casserole dish; set aside.
• Cook macaroni according to package; drain.
• Place hot, drained macaroni in a large bowl and toss with butter and softened cream cheese.
• Add all remaining ingredients to the bowl and gently mix together well.
• Pour into the prepared casserole dish.
• Bake at 350 for 25-30 minutes.

Steps:

• Place spinach in a large saucepan, cover and cook over moderate heat until wilted about 3-4 minutes.
• Drain, cool and coarsley chop Melt 1 Tbs of the butter in a heavy skillet over moderate high heat.
• Add the onion and stir until slightly soft, about 2 minutes.
• Add the mushrooms, garlic, thyme, basil, and tarragon.
• cook over moderate heat, stirring occasionally, until the liquid evaporates-about 5 minutes.
• Set aside to cool Melt the remaining 3 Tbs of butter in a small sauce pan over moderate heat.
• Blend in the flour and stir for 2 minutes.
• Add the milk and bring to a simmer, stirring constantly.
• Reduce the heat to low and stir constantly for 5 minutes until thickened and smooth.
• Remove from the heat and stir in the salt, pepper, 1/4 cup of the Parmesan cheese, and the mustard.
• Mix 1 cup of sauce with the macaroni.
• Distribute the macaroni equally among 4 greased 1 1/2 cup ramekins that can be reheated in a conventional or microwave oven.
• Stir 1/2 cup sauce into the mushroom mixture; then add the reserved spinach and the ricotta.
• Spoon the mix ove the macaroni and cover with the remaining Parmesan Cheese.
• Serve now or freeze and reheat in 400F oven.
• Bake the foil covered casseroles for 30 minutes, uncover and continue baking until bubbly or Microwave on high for about 7 minutes.