SPAGHETTI CORN CASSEROLE VELVEETA RECIPES

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.

Steps:

• Preheat the oven to 375ºF.
• Cut the squash in half lengthwise; remove and discard seeds. Place squash on a baking sheet cut side down. Bake until tender, about 1 hour.
• Separate the strands of squash with a fork and place in a medium bowl; discard shells. Squeeze out any excess liquid from the squash if watery.
• Maintain the oven temperature.
• Heat butter and oil in a large saucepan over medium heat. Add onions and cook about 2 minutes.
• Stir in flour. Reduce heat to low and cook, stirring continually 3 - 4 minutes.
• Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and becomes smooth and thick, about 2 minutes stirring; season with salt and pepper.
• Once it becomes thick, remove from heat, add cheddar cheese and mix well until cheese is melted.
• Adjust salt and pepper to taste, add cooked spaghetti squash and baby spinach, pour into a baking dish and sprinkle parmesan cheese on top.
• Bake until bubbly and golden 25 to 30 minutes.