MACARONI CHICKEN CASSEROLE RECIPES

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
• In 5-quart Dutch oven, melt 4 tablespoons butter over medium heat. Beat in flour, onion salt, garlic salt and pepper with whisk until thickened. Cook 1 minute longer. Beat in milk. Heat to boiling over high heat, stirring frequently; boil and stir 1 minute. Remove from heat. Stir in 3 cups of the cheese until melted. Stir in macaroni, chicken and frozen broccoli. Pour into baking dish. Sprinkle remaining 1 cup cheese on top.
• In small bowl, mix bread crumbs and melted butter; stir until combined. Sprinkle over macaroni mixture.
• Bake 33 to 36 minutes or until mixture is bubbly (at least 165°F in center) and bread crumbs are browned.

Steps:

• Heat a large pot of water to boil for pasta, salt water, add pasta and cook 5 minutes
• Cold shock and drain pasta
• Heat a deep skillet over medium-high heat with oil, 2 turns of the pan, add onion, celery and green pepper, season with salt and pepper, soften a few minutes, add garlic and stir a minute more
• Add beef and crumble, let the meat lose its pink color, then add Worcestershire, oregano and parsley or basil
• Add tomatoes and simmer
• Adjust seasoning for salt and pepper
• Switch broiler on with rack at center oven
• In a sauce pot or second skillet, melt butter over medium to medium-high heat, whisk in flour to combine, whisk in milk, season with cayenne, nutmeg and salt, and thicken to coat spoon
• Stir in cheddar cheese to melt, remove from heat
• Fill casserole with macaroni mixed with meat and sauce, top the casserole evenly with cheese sauce, help it settle evenly with spoon or spatula, then top with Parmesan
• Brown casserole to golden, 3-4 minutes, serve