Old fashioned baked macaroni and cheese is the recipe I am most known for by my family and friends. It is the number 1 most requested dish to bring to any potluck or gathering. When baked in the oven, it gets that slightly crisped top layer that elevates it from stove-top mac & cheese to a “grown-up-but-still-comforting” casserole.
MELISSA'S MACARONI & CHEESE
There’s comfort food — and then there’s this comfort food. When I think of a dish that says “home, family gathering, holiday hero,” this macaroni and cheese is it! It’s that old-fashioned, creamy, baked macaroni and cheese recipe that your friends ask you to bring — and expect you to bring again (or will not let you come unless you do). I have been making this recipe for many years for my family. A few have even replicated it and made it their own by throwing a sprinkle of their own love into it.
FREQUENTLY ASKED QUESTIONS
Can I use a different type of pasta?
You sure can! While elbow macaroni is the classic go-to, shells, cavatappi, or rotini work beautifully because they hold onto the cheese sauce even better. Just avoid very tiny pastas that can get mushy.
What cheese works best?
Sharp cheddar gives the richest flavor, but feel free to mix it up! Cheddar + Monterey Jack, cheddar + Colby, or even a little smoked cheddar add amazing depth.
Can I double the recipe?
Yes! This recipe doubles perfectly. Use a 9×13 baking dish and add a few extra minutes of bake time.
Can I make this macaroni and cheese ahead of time?
Yes, you can! Assemble the entire dish, cover it, and refrigerate up to 24 hours before baking. Add a splash of milk if it looks a little dry before placing in the oven.
Can I make this recipe without baking it?
You sure can! If you prefer stovetop mac and cheese, simply skip the baking step and serve it straight from the pot—still creamy and delicious.
INGREDIENTS NEEDED (FULL RECIPE IN RECIPE CARD BELOW)
1 cup elbow macaroni
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1¼ cups milk
2 cups sharp cheddar cheese (plus extra for topping)
HOW TO MAKE MELISSA'S MACARONI AND CHEESE
Cook the macaroni according to package directions. Melt the butter, stir in flour to form a roux, then gradually add milk while stirring constantly until the mixture thickens (be careful not to let it scald or burn). Stir in the cheese until melted and smooth.
Butter or oil a 1-quart casserole dish, mix the cooked noodles with the cheese sauce, pour into the dish, add extra cheese on top. Bake at 350 °F for ~20 minutes. Serve warm and watch it disappear.
A family favorite, old fashioned cheesy baked macaroni and cheese recipe.
prep time: 10 minscook time: 20 minstotal time: 30 mins
ingredients
1 cup elbow macaroni
1 tablespoon margarine or butter
I tablespoon all purpose flour
1 1/4 cups milk
2 cups sharp cheddar cheese, extra for topping
instructions
Cook macaroni according to package directions. Melt butter and stir in flour to make a roux. Stir in milk, stir constantly until the mixture thickens. Careful not to let it scald or burn. Continue stirring and add cheese and let it melt. Butter or oil a 1 quart casserole dish and mix noodles with cheese sauce. Bake at 350 degrees for 20 minutes. Enjoy!
NOTES:
This recipe is to make in a 1 quart casserole dish. If making for a larger crowd, double or triple the recipe and cook in a 9 x 13 casserole dish.
Almost every week our family eats pizza in one form or another. In fact, if I ask my husband what he wants for supper, almost every single time he utters "pizza".
So to keep it fresh and fun I try to change up our normal pizza into something a little bit different. Sometimes I get a little hesitation from the peanut gallery but I still keep moving forward.
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Ooey, gooey, and cheesy Broccoli Casserole recipe that will make you and your family fall in love with broccoli again. Made with a bag of frozen broccoli, sour cream, cheese, cream of chicken soup, and seasonings.
Broccoli Cassserole
There is some over the top, ooey gooey cheesiness in this Broccoli Casserole. Broccoli and cheese are matches made in heaven.
Sometimes getting the family to eat something green can be quite the challenge. So in order to get them to eat some "green stuff" I have to sometimes disguise it with some cheese. That gets them eating it almost all the time. My son loves broccoli, who knew?
Mr. Picky Pants usually is the one who gives me a lot of flack when it comes to this kind of stuff. When he was younger, I kid you not, he only ate like 5 things for years. I worried so much that this child would never eat "real" food and thrive. Then all of a sudden, he became a teenager. I have never seen someone eat so much stuff in one sitting in my life. If it wasn't nailed to the floor he was eating it. That is when his picky phase kind of went away. Slowly he began to eat more foods and now as an adult he eats a wide variety of foods and has become quite the foodie.
When I made this casserole, I still felt like I had to really talk it up to get everyone to try it. Yeah, I have to do that a lot to get them to try stuff. It doesn't always work, but I gotta try. Everyone loved it! Who needs a fork when you can just dig right in!
WHAT YOU'LL NEED
frozen broccoli, spears or florets cream of chicken soup sour cream sharp cheddar cheese egg mayonnaise onion powder salt and pepper Optional cracker crumbs for crunchy topping
EASY INSTRUCTIONS TO MAKE BROCCOLI CASSEROLE
Cook broccoli until tender in salted water, drain.
In a large bowl, combine broccoli, one cup of the cheese, and all the other ingredients; except cracker crumbs.
Place in a greased 1 ½ -2 quart casserole dish.
Top with the remaining cheese on top. Bake at 375 degrees for 30 minutes.
If you would like more recipes including broccoli, make sure you check out this easy potluck favorite Broccoli Salad and this delicious and easy take-out, fake-out Beef and Broccoli.
Broccoli Casserole
Broccoli Casserolehttps://youtu.be/DzEGn770f7oOoey, gooey, and cheesy Broccoli Casserole recipe that will make you and your family fall in love with broccoli again. Made with a bag of frozen broccoli, sour cream, cheese, cream of chicken soup, and seasonings.https://i9.ytimg.com/vi/DzEGn770f7o/mq1.jpg?sqp=CPHTnPEF&rs=AOn4CLCOTvZP2Zx5YmEdlm2ItU1wDd7TpA01/21/2020
Yield: 4 - 6
Author: Served Up With Love
prep time: 10 Mcook time: 30 Mtotal time: 40 M
Ooey, gooey, and cheesy Broccoli Casserole recipe that will make you and your family fall in love with broccoli again. Made with a bag of frozen broccoli, sour cream, cheese, cream of chicken soup, and seasonings.
ingredients:
1 (22 oz) bag of frozen broccoli (spears or florets)
1 (10 ¾ oz) can of cream of chicken soup
2 cups sharp cheddar cheese, divided
1 egg, well beaten
½ cup mayonnaise
½ cup of sour cream
1 teaspoon of onion powder (or 1 tablespoon of grated onion)
Salt and pepper to taste
Optional-crushed crackers for topping
instructions:
How to cook Broccoli Casserole
Cook broccoli until tender in salted water, drain. In a large bowl, combine broccoli, one cup of the cheese, and all the other ingredients; except cracker crumbs. Place in a greased 1 ½ -2 quart casserole dish. Top with the remaining cheese on top. Bake at 375 degrees for 30 minutes.
I am super happy to share with all of you this recipe today. This one really is super simple and the flavor is out of this world. Since my husband had his heart attack 6 months ago our family has been trying to make healthier changes. One of those changes is to rarely eat red meat. So we eat an awful lot of chicken and seriously after a while it does get rather boring. So I find myself dreading dinnertime. Yes, you read that right. Even this food blogger gets stuck in ruts too.
Breakfast casseroles are one of my favorite things to make. My usual recipe is my Sausage and Egg Casserole . We have recently started having breakfast meetings at work and trade off on who brings breakfast each time. When it came time for me to bring a dish I didn't want to bring my usual casserole because that seemed to be a staple every time we had breakfast. I thought maybe it was time to do something a little different. Of course, I had to make sure it was edible. So I made 2, one for us to eat and one for work. This would even make a great dinner! Who doesn't love breakfast for dinner?
Super easy to throw together and into the oven.
Ham and Cheese Breakfast Casserole
1 bag of Potatoes O'Brien (with onions and peppers)(cubed hash brown potatoes) 8 eggs 2 cups of chopped ham (I used a ham steak) 2 cups shredded cheddar cheese ( I use sharp) Salt and Pepper to taste Place the frozen O'Brien potatoes on the counter for about an hour to thaw or place in the fridge overnight. Place the potatoes in a bowl, add the cubed ham, and 1/2 of the cheese and eggs ( mix eggs in a separate bowl) and mix well. Spray a 9 x 13 casserole dish with cooking spray and pour in the mixture. Top with the rest of the cheese and bake at 350 degrees for about 40 minutes (ovens may vary) Check to make sure the eggs have set before removing from the oven. Can't find the Potatoes O'Brien-just add your own onions and peppers, half cup each. Saute in a pan until softened prior to adding to the mixture. Like more cheese! By all means add more or change up the kind of cheese. The possibilities are endless!
A few years ago my Dad requested a sweet potato casserole for our Thanksgiving dinner. I made this recipe and instantly fell in love. I think him and I ate the most of it that day. Recently we were lucky to have been given a few sweet potatoes from my son's girlfriends parents so I made these. I forgot just how good this recipe is. The perfect addition to your Thanksgiving table.
Happy Thanksgiving!!
Sweet
Potato Casserole
3 cups peeled, cooked and mashed
sweet potatoes
1 cup of sugar
1/3 cup butter, melted
2 eggs
1 teaspoon of vanilla
1 teaspoon ground cinnamon
¼ teaspoon of ground nutmeg
¼ cup heavy cream, half and half, or
whole milk
Topping
1 cup brown sugar
1 cup pecans, chopped
1/3 cup all-purpose flour
3 tablespoons of butter, melted
Preheat oven
to 325 degrees. Mix all ingredients together except for cream. Beat with
electric mixer until smooth. Add cream, mix well. Pour into greased casserole
dish. For topping: mix together with fork: sprinkle over top of casserole. Add topping to casserole. Bake for 25 to 30
minutes.
It is just something about tater tots that make a meal fun, right? This Chili Tater Tot comes together within minutes and is perfect for busy weeknights.
My son absolutely loves chili and cheese on anything and we eat tater tots often. So I knew this was going to be a winner with my kids.
This is one of those dump it all in and let it go kind of meals. And perfect on nights when you do not want to go to a lot of effort but still get a home cooked meal on the table. This recipe uses canned chili but you can also used leftover chili.
When I originally made this recipe it was made with only 3 ingredients. But recently I decided to spice things up and bit and add some cheddar cheese soup and some green chilis. This has been a preferred way to make it ever since. Either way you make it, its always a winner!
Chili Tater Tot Casserole
2 cans of chili without beans
tater tots
2 cup cheddar cheese
1-4 oz can of green chilis 1-10 3/4 oz can of cheddar cheese soup
Open the cans of chili and pour into either a 9 x 9 or 9 x 13 casserole dish or grab that cast iron skillet. (my favorite way) Mix in the cheddar cheese soup and the green chilis. Line tater tots on top of the chili and sprinkle cheese on top. Bake at 400 degrees for about 20 minutes or until tots are golden brown. You can also add ground beef or beans to this to stretch it a little.
(Original) Chili Tater Tot Casserole
2 cans of chili with beans
tater tots
1 cup cheddar cheese or more
Open the cans of chili and pour in a dish. This first time was in a 9 x 13 but I found that a square casserole dish worked better. Line tater tots on top of the chili and sprinkle cheese on top. Bake at 400 degrees for about 20 minutes or until tots are golden brown. You can also add ground beef to this to stretch it a little. Super simple!
Do you ever have one of those dishes that you just have to have at certain holidays or occasions? For me it is this sausage and egg casserole.
Every Christmas morning we make this casserole. The tradition started with my parents. On Christmas morning all of us girls and our families would come together at their house, eat breakfast, and open up all our presents.
Now that my parents are no longer with us we do things a little differently than before. We still have a special breakfast, but it is with our kids.
After breakfast and spending time with our kids, we gather together with family for dinner and presents.
This recipe is so easy to prepare and so good that its great for dinner any night of the week. For some reason breakfast foods always taste so much better when you eat them for dinner.
This is a very versatile dish to play with. You can change the ingredients and make it something totally different.
With the two basic ingredients the rest can be switched up and the possibilities are endless.
You can change up the cheeses, mix them, add peppers and onions, bacon or mushrooms.
The sky is the limit with this dish. I hope you get to try this dish and enjoy it as much as my family does.
Sausage, eggs, and cheese come together in a delicious breakfast casserole.
prep time: 5 minscook time: 20 minstotal time: 25 mins
ingredients:
6 eggs
2 cups shredded cheddar cheese
1 pound of sausage, cooked and crumbled
2 packs of crescent rolls
instructions
Cook and crumble on pound of sausage. Crack 6 eggs into a bowl and mix with cheese and cooked sausage. Pour into a 9x13 casserole dish lined with crescent rolls. Bake at 375 for 15-20 minutes. Ovens may vary and this may take longer. Check for doneness with a knife inserted in the center. Enjoy!
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