Nacho Macaroni Cheese Casserole Recipes

Steps:

• Heat oven to 350ºF.
• Melt butter in large saucepan on medium heat. Whisk in flour; cook and stir 5 min. Gradually stir in milk; cook and stir 10 min. or until thickened. Add shredded cheese; cook 5 min. or until melted, stirring constantly. Remove from heat.
• Add macaroni, tomatoes, wieners, nacho slices and 2 Tbsp. Parmesan; mix lightly. Stir in egg.
• Spoon into 2-qt casserole sprayed with cooking spray; top with remaining Parmesan.
• Bake 20 min. or until heated through. Sprinkle with cilantro.

Steps:

• For the sauce: In a saucepan over medium heat, combine the vegetable oil and flour. Cook, whisking, until it begins to bubble; let it bubble for 1 minute. Pour in the enchilada sauce, chicken broth, cumin and some salt and pepper. Raise the heat and bring to a boil. Reduce to a simmer while you prepare the meat.
• For the meat: Brown the ground beef with the garlic and onions in a large skillet over medium-high heat, 5 to 8 minutes. Drain the fat and stir in the cumin and salt to combine. Stir the meat into the simmering sauce and shut off the heat.
• For the casserole: Preheat the oven to 350 degrees F. Lightly grease one 9-by-13-inch aluminum foil baking dish and one 9-by-13-inch glass baking dish with cooking spray.
• Break up the chips by crushing the bag slightly with your hands. Make sure not to over crush the chips; you're looking for pieces, not crumbs. Mix together the cheeses in a medium bowl.
• Divide a third of the broken chips between the prepared baking dishes. Top each with a quarter of the beef mixture and 2/3 cup of the cheese. Repeat, adding another layer of chips, beef mix and cheese to each. Finish by dividing the remaining chips between the baking dishes. Top each with 2/3 cup cheese.
• Cover the glass baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until bubbly, another 15 to 20 minutes.
• For the toppings: Top the cooked casserole with the shredded romaine, diced Roma tomatoes, sour cream and sliced black olives and green onions before serving.
• Allow the aluminum foil baking dish to cool completely while the other is baking. Once cool, wrap tightly in plastic wrap and foil. Transfer to the freezer.
• To bake from frozen, preheat the oven to 350 degrees F.
• Unwrap the baking dish and re-cover with foil. Bake, covered, for 35 to 40 minutes. Uncover and bake until bubbly, 15 to 20 minutes. Top with another batch of the toppings.

Steps:

• Cook gemelli according to package directions. Meanwhile, in a Dutch oven, cook beef and red peppers over medium heat until meat is no longer pink; drain. , Stir in the butter, flour, taco seasoning and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in cheese and corn until cheese is melted. , Drain gemelli; add to beef mixture and stir to coat. Sprinkle with tortilla chips.

Steps:

• Heat oven to 350ºF.
• Prepare Dinners as directed on package; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray. Cover with beans.
• Blend canned tomatoes and jalapeño pepper in blender until smooth; pour over beans. Top with shredded cheese; cover.
• Bake 25 min. or until heated through, uncovering for the last 5 min.
• Top with remaining ingredients.

Steps:

• Cook your pasta according to the directions on the package. While the pasta is cooking cut your cheese up into 1/2 inch cubes.
• After the pasta is cooked, drain and return to the pot. On medium heat add the cubed cheese and the can of rotel diced tomatoes. Do not drain. Stir occassionaly until the cheese is melted and nice and creamy.
• Pour the noodle and cheese mixture into a oven proof dish, sprinkle crushed tortilla shells on top and bake in a preheated oven at 350° for 20-25 minutes. The cheese will be nice and bubbly and the top will be slightly browned. Serve hot.

Steps:

• Cook pasta til al dente; drain and return to burner on med-low.
• Add remaining ingredients and stir until well combined.
• Pour into a casserole dish and broil for 3 minutes or until the top is brown, bubbly and slightly crunchy at the edges.