Time 55m Yield 12 servings. Number Of Ingredients 8 Steps:
Preheat oven to 350°. Cook macaroni according to package directions for al dente. Drain; return to pan. Stir in contents of cheese packets and sour cream. Transfer to a greased 13x9-in. baking dish., In a small bowl, combine tomatoes and pizza sauce; drop by spoonfuls over macaroni. Top with peppers, cheese and pepperoni. Bake, uncovered, until bubbly, 25-30 minutes.
Time 55m Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 400 degrees F (200 degrees C). Spray a 10x15-inch baking sheet with cooking spray. Unroll pizza crust and place on the prepared baking pan. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Melt butter in a large saucepan over medium heat; cook and stir flour with butter until it has a slightly toasted fragrance, about 2 minutes. Whisk in milk and simmer until thickened, whisking constantly, 2 more minutes. Stir in processed cheese cubes. Let the cheese cubes melt, stirring often, to make a smooth cheese sauce. Spread about 3/4 cup of cheese sauce onto the pizza crust. Stir cooked macaroni into remaining cheese sauce in the saucepan and spoon the macaroni and cheese onto the crust in an even layer. Sprinkle top of pizza with mozzarella cheese. Bake in the preheated oven until the crust is lightly browned and the mozzarella cheese is golden brown, about 15 minutes.
Time 1h Yield 6 servings. Number Of Ingredients 9 Steps:
Set the cheese packet from dinner mix aside. In a saucepan, bring water to a boil. Add macaroni; cook for 8-10 minutes or until tender., Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain., Drain macaroni; stir in contents of cheese packet. Transfer to a greased round 2-1/2-qt. baking dish. Sprinkle with 1/2 cup mozzarella cheese and 1/2 cup cheddar cheese. Top with the beef mixture, pizza sauce, pepperoni and remaining cheeses., Bake, uncovered, at 350° for 30-35 minutes or until heated through.
Time 55m Yield 8 to 10 servings Number Of Ingredients 14 Steps:
Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F. Bring a large pot of salted water to a boil. Add the macaroni and cook until it is al dente, about 6 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set aside. Heat the half-and-half, oregano and crushed red pepper in a large saucepan over medium heat until the mixture just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Add the cream cheese and stir until melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth. Add the macaroni and reserved pasta water to the saucepan and stir to combine. (The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Gently stir in the marinara sauce, sun-dried tomatoes and pepperoni and season with more salt if needed. Pour into a 13-by-9-inch baking dish. Toss the bread crumbs, Parmesan and sun-dried tomato oil together in a small bowl and sprinkle evenly over the macaroni and cheese. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
Time 1h5m Yield 12 Number Of Ingredients 15 Steps:
Heat oven to 425°F. Spray 3-quart casserole with cooking spray. Cook and drain macaroni as directed on package. In 12-inch nonstick skillet, cook sausage over medium-high heat until no longer pink; drain. In same skillet, cook bell pepper and onion 5 minutes or until crisp-tender. In 4-quart saucepan, melt butter over medium-low heat. Stir in flour, salt and 1/2 teaspoon of the pepper flakes. Cook and stir until smooth. Gradually add milk and water, stirring constantly until thickened. Gradually add Cheddar cheese; stir until melted. Add macaroni, sausage and onion mixture; toss to coat. Spoon into casserole. Sprinkle with mozzarella cheese. Bake uncovered 30 minutes or until bubbly. Top with Parmesan cheese, pepperoni and remaining 1 teaspoon pepper flakes. Bake 2 to 4 minutes longer, or until lightly browned. Garnish with basil.
Time 32m Yield 10 servings Number Of Ingredients 6 Steps:
Heat oven to 400ºF. Prepare Dinner as directed on package. Meanwhile, unroll pizza dough; pat into 1/4-inch-thick rectangle on a greased baking sheet. Bake 8 min. Spread Dinner onto crust; top with sausage, peppers and cheeses. Bake 10 to 12 min. or until edge of crust is golden brown.
Time 55m Yield 8 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and return pasta to pot. Add butter, milk, and cheese mix to macaroni; stir until evenly mixed. Stir eggs into macaroni and cheese until incorporated. Add 1 cup mozzarella cheese; stir until just combined. Spread macaroni and cheese mixture into the prepared baking dish; top with pasta sauce. Sprinkle the remaining 2 cups mozzarella cheese over sauce. Cover the cheese layer with pepperoni and season with oregano. Bake in the preheated oven until cheese is melted, about 30 minutes.
Yield 10 servings Number Of Ingredients 17 Steps:
Preheat the oven to 400°F (200°C). Make the mac ’n’ cheese: Melt the butter in a large saucepan over medium heat. Stir in the flour, salt, and pepper until smooth. Slowly pour in the milk, stirring constantly, until the mixture is smooth and bubbling, about 5 minutes. Add the Happy Belly Cheddar and stir until melted, 2-4 minutes. Fold the cooked macaroni into the cheese sauce until well coated. Fold in the eggs and bread crumbs until incorporated. Grease a 16-inch pizza pan with nonstick spray. Spoon the mac ’n’ cheese onto the pan and smooth in an even layer, pressing gently on the top and sides to release any air bubbles and tidy up the edges. Bake the mac ’n’ cheese crust for 25-30 minutes, until browned on top and holding together. Remove the crust from the oven and spread the pizza sauce evenly over the top, leaving a 1-inch border around the edges. Top with the Happy Belly Mozzarella, pepperoni, bell pepper, and mushrooms. Return the pizza to the oven for 5-10 minutes, or until the cheese is melted and browned to your liking. Remove the pizza from the oven and sprinkle the red pepper flakes and Italian seasoning on top, if using. Let the pizza rest in the pan for 6-8 minutes, until cool enough to handle. Transfer the pizza to a cutting board and cut into 10-12 slices. Enjoy!
Time 30m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Cook macaroni according to package directions; drain. In a bowl, beat the eggs; stir in cheddar cheese and macaroni. Spread onto a greased 14 inch pizza pan. Bake at 375°F for 15 minutes. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add pizza sauce; mix well. Spread over macaroni crust. Sprinkle with mushrooms, pepperoni and Mexican cheese. Bake for 15-20 minutes or until the cheese is melted. Let stand for 5-10 minutes before slicing. Yield: 6-8 servings. Country Woman.
Time 30m Yield Makes 6 servings. Number Of Ingredients 6 Steps:
Brown meat in large skillet; drain. Add water and pizza sauce; stir. Bring to boil. Stir in macaroni; cover. Simmer on medium-low heat 8 to 10 min. or until tender. Stir in half the cheese; top with remaining cheese and pepperoni. Remove from heat. Let stand, covered, 2 min. or until cheese is melted.
Time 1h15m Yield 10 servings Number Of Ingredients 14 Steps:
Place an oven rack in the middle position. Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil over medium-high heat. Add the noodles and cook to al dente per the package instructions. Drain and set aside. In the same pot, melt the butter over medium-high heat. Stir in the flour and cook for about a minute. Add the milk, a cup at a time, whisking or stirring with a wooden spoon after each addition until thickened. Add the mozzarella, Swiss and 1/2 cup Parmesan and stir until melted. Season with salt and pepper. At this point if you want to add fun mix-ins like cut-up hot dogs, crispy bacon, peas or hot sauce, now’s the time to do so. Stir in the noodles. It may seem overly saucy at this point, but once it bakes up, it’ll be perfect! Pour into a 9-by-13-inch casserole dish. Dollop all over with the pizza sauce. In a medium bowl, toss the breadcrumbs, garlic, crushed red pepper flakes and remaining 1/4 cup Parmesan with a drizzle of olive oil and sprinkle all over the mac and cheese. Bake until browned and bubbly, about 25 minutes. Sprinkle with fresh basil and enjoy!
Time 20m Yield 6-8 serving(s) Number Of Ingredients 4 Steps:
Cook pasta in boiling water for 10 - 12 minutes until al dente. Meanwhile, cut the Velveeta into cubes and add it to the cream and butter in a large saucepan over low heat, stirring often. Drain pasta well and add to Velveeta mixture and gently mix to coat.
