CASSEROLES TO GO RECIPES

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56 ALL-TIME FAVORITE CASSEROLE RECIPES



56 All-Time Favorite Casserole Recipes image

Classic comfort food but better, with cream cheese and buttery Ritz cracker crumbs. Everyone will be asking for the recipe! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas).

Provided by Yummly

Total Time 55 minutes

Yield 11

Number Of Ingredients 15

nonstick cooking spray
1 tablespoon salt for pasta water
12 ounces sharp cheddar cheese 1 1/2 cups shredded
4 ounces Gruyere cheese or Swiss, 1/2 cup shredded
4 ounces Gouda cheese 1/2 cup shredded
4 ounces cream cheese
1 pound elbow macaroni
6 tablespoons unsalted butter for sauce
1/2 cup all-purpose flour
4 1/2 cups whole milk
1/2 teaspoon mustard powder
3/4 teaspoon salt for sauce
1/4 teaspoon black pepper or white pepper
4 ounces round buttery crackers like Ritz, 4 oz. is about 36 crackers
1/4 cup unsalted butter for topping

Steps:

  • Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
  • Bring a large pot of water to a boil and add the salt.
  • Using a cheese grater or food processor fitted with a grating attachment, grate the Cheddar, Gruyere or Swiss, and Gouda cheeses. Set aside.
  • Cut the cream cheese into 1/2-inch cubes. Set aside.
  • Add the elbow macaroni to the boiling water. Cook, stirring occasionally, until the pasta is al dente, about 9 minutes. Drain the pasta in a large colander, and rinse thoroughly with cold water.
  • Preheat the oven to 375°F.
  • In a large pot over medium heat, melt the butter.
  • Once melted, add the flour. Whisk to thoroughly combine. Continue whisking until the roux turns slightly golden and begins to smell toasty, 1-2 minutes.
  • Slowly stream the milk into the pot while continuing to whisk. Cook, whisking steadily, until it begins to thicken and bubble, 4-5 minutes.
  • Once bubbling, turn off the heat. Add the mustard powder, salt, and black pepper.
  • Add the cheeses to the pot one handful at a time, whisking slowly after each addition.
  • Once the sauce is smooth, add the drained pasta noodles to the pot. Stir to combine.
  • Pour the pasta into the prepared baking dish.
  • Place the crackers in a plastic bag and crush them to the consistency of coarse sand using a rolling pin. Transfer the cracker crumbs to a large bowl.
  • Place the butter in a microwave-safe bowl. Microwave on high until butter is melted, about 30 seconds. Pour the melted butter over the cracker crumbs. Mix with a fork until they are evenly moistened.
  • Sprinkle the cracker crumbs in an even layer over the pasta.
  • Bake the mac and cheese on middle rack of oven until edges are bubbling and top is slightly browned, 25-28 minutes.
  • Check to see that mac and cheese is done. Remove from oven or add time as needed.
  • Allow macaroni and cheese to rest for 15-20 minutes before serving.

Nutrition Facts : Calories 570 calories, CarbohydrateContent 41 grams, CholesterolContent 105 milligrams, FatContent 34 grams, FiberContent 1 grams, ProteinContent 23 grams, SaturatedFatContent 21 grams, SodiumContent 1200 milligrams, SugarContent 7 grams

CASSEROLE RECIPES | BBC GOOD FOOD



Casserole recipes | BBC Good Food image

From slow-cooked stews to quick casseroles.

Provided by Good Food team

Number Of Ingredients 1

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