• If a web search for the answer to your cast iron cookware question has brought you directly to this forum, the information you seek may be covered in one of the many reference topics featured on the main website.

    Quick Links: · Main Website · How to Identify Unmarked Pans · All About Cleaning & Seasoning · Reproductions & Counterfeits · Commonly-Used Terms

  • Threads in this Recipe File forum should begin with an actual, typed (by you) recipe including ingredients, quantities, and detailed instructions.
    If a recipe copied from another source, credit should be given to that source. Readers may feel free to reply with comments or ask questions about the recipe in the thread.
    If viewing a recipe makes you think of one you wish to share, please start a new thread with it.
    Requests for recipes or for cooking help, and postings about other cooking subjects should be made in the Cooking In Cast Iron forum.

Mac & Cheese Casserole

D

D James

New member
I hated mac & cheese growing up, my older sisters would put ground mustard seed in it to help hide the taste of the Velveeta.
I make it now, and have never made it the same way twice, I don't believe.
Last night, it was:
1 lb. noodles
1 lb hot breakfast sausage
1 lb hamburger
12 oz. Boars Head hot pepper cheese,
8 oz. extra sharp cheddar
8 oz. Manchego cheese
4 oz. Mozzarella
4 oz. Ricotta
1/4 cup flour stirred into 1/2 cup milk
onion
garlic
Tony Chachere's
Grate the cheeses and mix in a bowl.
Brown the burger and sausage, and add to the cheese, mix.
stir in the flour/milk mix
I used whole grain Rotini, cooked for 3 minutes, it was still 'raw'
Drain the noodles and mix in while hot.
Filled my 9x13 Le Creuset baking pan.
Bake 30 min. covered, uncover for 15.

The cheese blend is what gets changed every time.
 

Attachments

  • Mac and cheese.jpg
    Mac and cheese.jpg
    89.3 KB · Views: 4
You must log in or register to reply here.
Back
Top