cheese casserole

Looking for the perfect baked mac and cheese recipe? This 3-Cheese Mac from Delish.com is the best!

3 Cheese Mac & Cheese

c. (1 stick) butter,

lb. elbow macaroni

c. flour

c. whole milk

kosher salt

black pepper

mustard powder

c. shredded cheddar

c. shredded Gruyère

c. grated Parmesan, divided

c. panko bread crumbs

olive oil

When I make this I 'fluff' it out with ham and veg (that ubiquitous little kid mix of corn, carrots, peas, and green beans), or chicken and broccoli. The pasta alone would probably feed us all but I like a little insurance.

I ALWAYS use this recipe for my mac n cheese. Took me a long time to find a recipe I wanted to try, and this one did NOT disappoint. I usually precook some small cubed chicken in salt and pepper to add later on. I also add garlic powder and chicken flavouring. Trust me, it is to DIE for. My husband can eat a whole tray on his own! Love it.

https://streaming.hearstdigitalstudios.com/manual_upload/58700fade694aa732310a391/mp4/3_Cheese_Mac_FRONT_V2_1483739078_4000_hd_v3.mp4

This fool-proof, classic baked mac recipe is so easy to make.

This Three Cheese Mac Is The Only Mac & Cheese Recipe You'll Ever Need!

Unapologetic creamy, cheesy comfort food right here!

Bacon Cream Cheese Baked Spaghetti

milk

(10.5 oz) can condensed cream of bacon soup

oz cream cheese, softened

garlic powder

onion powder

dry spaghetti

mozzarella cheese, grated and divided

bacon,

Fresh chives, snipped,

salt and black pepper,

In a large pot, stir together the milk, bacon soup, cream cheese, garlic powder and onion powder. Bring to a boil.

Once bubbling, break spaghetti in half and stir into pot. Reduce heat to medium low and let spaghetti cook 8 minutes, stirring occasionally.

Stir in 2 cups of the mozzarella and 1/2 of the bacon. Season to taste with salt and pepper and transfer to a 9x13-inch baking dish.

Top with remaining mozzarella and bacon and bake until cheese has melted and is starting to turn golden brown, about 15 minutes.

Let sit 5 minutes before serving. Garnish with fresh chives, if using. Enjoy!

A delicious vegetable-forward casserole combining tender zucchini, yellow squash, and sweet corn in a creamy cheese sauce, topped with a crispy golden breadcrumb crust. Perfect as a comforting side dish or vegetarian main course.

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Zucchini, Squash &amp; Corn Casserole

For the Casserole:

zucchinis,

yellow squashes, sliced thinly

corn kernels

onion,

garlic,

cheddar cheese

Parmesan cheese

sour cream

eggs,

salt

thyme

red pepper flakes (optional)

For the Topping:

panko breadcrumbs

butter

Preheat Oven and Prep Pan: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter to prevent sticking and ensure easy serving later.

Sauté Aromatics: Heat a large skillet over medium heat. Add the finely chopped onion and minced garlic, cooking for 3-4 minutes until they become translucent and fragrant. This step builds the flavor foundation for your casserole.

Cook Vegetables: Add the thinly sliced zucchini, yellow squash, and corn kernels to the skillet with the aromatics. Cook for approximately 5 minutes, stirring occasionally, until the vegetables are slightly tender but still have some bite to them. Remove the skillet from heat and set aside.

Prepare Cheese Mixture: In a large mixing bowl, whisk together the beaten eggs and sour cream until smooth. Add the salt, black pepper, dried thyme, and red pepper flakes (if using). Stir in the shredded cheddar cheese and half cup of Parmesan until well combined.

Combine Everything: Add the sautéed vegetable mixture to the cheese mixture, folding gently until all ingredients are evenly distributed. Pour this combined mixture into your prepared baking dish, spreading it out into an even layer.

Make Crispy Topping: In a small bowl, mix together the panko breadcrumbs, melted butter, and remaining Parmesan cheese until the breadcrumbs are evenly moistened. Sprinkle this mixture evenly over the top of the casserole to create a crispy, golden crust when baked.

Bake to Perfection: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and crispy, and the casserole is bubbling around the edges. Insert a knife in the center to ensure it comes out clean.

Rest and Serve: Remove from the oven and allow the casserole to rest for 5 minutes before serving. This resting period helps the casserole set up and makes it easier to portion.

A hearty blend of macaroni, cheese, and seasoned beef, ideal for comforting family dinners and gatherings.

Mac and Cheese Meatloaf

240 ml ketchup

240 ml hickory and brown sugar barbecue sauce

900 g lean ground beef

Ritz crackers, crushed

onion soup mix

eggs

340 g dried macaroni noodles

480 ml whole milk

298 g condensed cheddar cheese soup

ml salt

ml black pepper

450 g shredded mozzarella and cheddar cheese blend

Prepare Oven and Baking Dish

Preheat oven to 175°C. Grease a 23×33 cm baking dish.

Create Sauce Mixture

In a medium bowl, thoroughly mix ketchup and barbecue sauce. Set aside.

Assemble Meatloaf Base

In a large bowl, combine lean ground beef with crushed Ritz crackers, onion soup mix, and eggs. Add 120 ml of the ketchup-barbecue mixture and blend until fully incorporated.

Form and Bake Meatloaf

Evenly press meatloaf mixture into the prepared baking dish. Spread remaining ketchup-barbecue mixture over the top. Bake for 30 minutes.

Prepare Macaroni

While meatloaf bakes, cook macaroni noodles according to package instructions in salted boiling water. Drain well.

Combine Cheese Sauce

In a large bowl, whisk together milk and condensed cheddar cheese soup until smooth. Mix in salt, pepper, garlic powder, and onion powder. Fold in cooked macaroni and 225 g shredded cheese.

Top Meatloaf with Macaroni

Remove baking dish from oven. Evenly spoon macaroni mixture over baked meatloaf.

Add Cheese and Bake

Sprinkle remaining 225 g cheese blend on top. Bake an additional 17–20 minutes, or until golden and bubbling.

Rest and Serve

Let casserole rest for several minutes before slicing and serving.

A comforting and easy-to-make Broccoli, Rice, Cheese, and Chicken Casserole perfect for family dinners.

Broccoli Rice Casserole

water.

rice.

chicken soup.

cooked chicken, shredded.

butter.

milk.

white onion.

broccoli pieces.

Cheddar Cheese, shredded.

Preheat

Preheat the oven to 350°F (175°C). Cook the rice according to the directions.

Combine Ingredients

In a 9x13 baking pan, combine the rice and chicken, then add the soups, butter, broccoli, and onion. Stir together with 1 cup of the shredded cheese.

Bake

Bake for 30 to 35 minutes. During the last few minutes of baking, sprinkle the remaining cheese on top and allow it to melt.

Rest

Remove from the oven and let it sit for 5 minutes before serving.

Serve

Serve with a dinner salad or breadsticks. Serve hot and enjoy!.

Top 5 cheese casserole recipes from across the web

The most viewed cheese casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

3 Cheese Mac & Cheese

Bacon Cream Cheese Baked Spaghetti

Zucchini, Squash & Corn Cassero...

Mac and Cheese Meatloaf

Broccoli Rice Casserole

Top 5 cheese casserole recipes from across the web

The most viewed cheese casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

3 Cheese Mac & Cheese

Bacon Cream Cheese Baked Spaghetti

Zucchini, Squash &amp; Corn Cassero...

Mac and Cheese Meatloaf

Broccoli Rice Casserole

The most viewed cheese casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Zucchini, Squash & Corn Cassero...